Certified Professional Food Safety (CP-FS) Practice Exam

Which foodborne illness is characterized by vomiting shortly after eating cooked rice?

1. Bacillus cereus intoxication

2. Staphylococcus aureus intoxication

3. Clostridium botulinum infection

4. Campylobacter jejuni infection

The correct answer is: Bacillus cereus intoxication

Bacillus cereus intoxication is known for causing foodborne illness that leads to symptoms such as vomiting shortly after consuming contaminated food, particularly cooked rice. This bacterium produces a toxin that can be present in rice that has been cooked and then left warm for an extended period, allowing spores to germinate and produce the emetic toxin. The rapid onset of vomiting symptoms, which occurs typically within 1 to 6 hours after consumption, aligns closely with this type of intoxication, making it a classic case associated with rice dishes. In contrast, other illnesses listed have different causes and symptom timelines. For instance, Staphylococcus aureus intoxication can also result in rapid vomiting but is typically associated with foods that are high in protein, such as meat and dairy products, rather than rice. Clostridium botulinum infection is generally linked with improperly canned foods and tends to have a longer incubation period, presenting with neurological symptoms rather than acute vomiting. Campylobacter jejuni infection is primarily associated with raw or undercooked poultry and usually manifests over a longer duration with diarrhea and abdominal cramping, rather than immediate vomiting after eating rice. This context reinforces why Bacillus cereus intoxication is the most accurate response in this scenario.