Food Safety Focus (242nd Issue, September 2026) – Article 4

Baking and Beyond: Bacillus cereus Risks in Cheesecakes

In July, the Centre for Food Safety found that a sample of Basque burnt cheesecake contained excessive levels of Bacillus cereus. This spore-forming bacterium can cause vomiting or diarrhoea, either directly or by producing toxins.

While standard baking kills vegetative bacteria, Bacillus cereus spores can survive high temperatures. The deeply charred exterior may falsely suggest a shelf-stable product, but its runny centre may not reach temperatures sufficient to eliminate risks. If cooling takes too long, surviving spores can germinate and multiply.

Preventing this risk requires strict time and temperature control. Perishable bakery products (e.g., cheesecakes, fresh cream cakes, pies with milk or egg fillings, and fresh fruit tarts) must be properly cooled and placed in the refrigerator within 2 hours after baking to avoid prolonged holding in the "temperature danger zone" (4°C to 60°C). Consumers should patronise clean, reputable shops that display cheesecakes under refrigeration. Once purchased, the cake should be promptly stored in the refrigerator and consumed as soon as possible.