concluded in their review about the microbiology
of potatoes and potato products that “most B. cereus outbreaks
have been linked to the consumption of contaminated mashed potatoes
produced from dehydrated products and held at abuse temperatures”.
With B. cytotoxicus being thermotolerant compared to
B. cereus, improper holding times and temperatures could pose an
even higher risk for consumers. However, the conditions under
which B. cytotoxicus will best grow and actually produce cytotoxin
K-1 in ready to eat food have yet to be investigated.