What is a key preventive measure for Bacillus cereus?

Maintaining proper refrigeration is critical in preventing the growth and proliferation of Bacillus cereus, a bacterium commonly associated with food poisoning. Bacillus cereus can survive in a dormant state and produce toxins when food is left at improper temperatures. Proper refrigeration slows down the growth of this microorganism, thereby reducing the risk of foodborne illness. Foods should be stored at temperatures below 40°F (4°C) to inhibit bacterial growth effectively.

While proper cooking of vegetables is important and can kill Bacillus cereus spores, it is insufficient as a standalone preventive measure since the bacteria can produce heat-resistant toxins. Freezing after cooking does not effectively eliminate these toxins and is more about preserving food for a longer period rather than a direct preventive measure against the bacteria itself. Regular handwashing is essential for general food safety practices, but it does not specifically target the prevention of Bacillus cereus infections. Proper refrigeration is thus the most critical factor in preventing its growth and the associated health risks.