Gram-positive, beta-hemolytic, rod-shaped bacterium
Known for causing foodborne illness in humans, though some strains are probiotic
Classically associated with "fried rice syndrome"
8-16 hour incubation time
The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating.  This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus.<unk>  foodborne illnesses occur due to survival of endospores when food is improperly cooked.  Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.
Bacillus cereus
Viral 
Bacteroides fragilis
Bacterial
Clostridium sordellii
Campylobacter
Clostridium perfringens
Shigella