Occurrence: in soil and dust. Type 1, in meat and vegetable dishes. Type 2 common in rice dishes.
Incubation period: type 1: 6-24 hours, type 2: a few hours.
Symptoms: type 1; mainly stomach pains and diarrhea up to half a day. Type 2; mostly vomiting and diarrhea that lasts for 6-24 hours.
Causes of outbreaks: slow cooling of food that is not consumed quickly enough.
Prevention: rapid cooling, adequate reheating, proper refrigeration.