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Its omnipresence in different environments, spore formation, and its ability to adapt to varying conditions and produce harmful toxins make this pathogen a health hazard that should not be underestimated. Food poisoning by\n                    <jats:italic>B. cereus<\/jats:italic>\n                    can manifest itself as an emetic or diarrheal syndrome. The former is caused by the release of the potent peptide toxin cereulide, whereas the latter is the result of proteinaceous enterotoxins (e.g., hemolysin BL, nonhemolytic enterotoxin, and cytotoxin K). The final harmful effect is not only toxin and strain dependent, but is also affected by the stress responses, accessory virulence factors, and phenotypic properties under extrinsic, intrinsic, and explicit food conditions and host\u2010related environment. Infamous portrait of\n                    <jats:italic>B. cereus<\/jats:italic>\n                    as a foodborne pathogen, as well as a causative agent of nongastrointestinal infections and even nosocomial complications, has inspired vast volumes of multidisciplinary research in food and clinical domains. As a result, extensive original data became available asking for a new, both broad and deep, multifaceted look into the current state\u2010of\u2010the art regarding the role of\n                    <jats:italic>B. cereus<\/jats:italic>\n                    in food safety. In this review, we first provide an overview of the latest knowledge on\n                    <jats:italic>B. cereus<\/jats:italic>\n                    toxins and accessory virulence factors. Second, we describe the novel taxonomy and some of the most pertinent phenotypic characteristics of\n                    <jats:italic>B. cereus<\/jats:italic>\n                    related to food safety. We link these aspects to toxin production, overall pathogenesis, and interactions with its human host. Then we reflect on the prevalence of different toxinotypes in foods opening the scene for epidemiological aspects of\n                    <jats:italic>B. cereus<\/jats:italic>\n                    foodborne diseases and methods available to prevent food poisoning including overview of the different available methods to detect\n                    <jats:italic>B. cereus<\/jats:italic>\n                    and its toxins.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.12785","type":"journal-article","created":{"date-parts":[[2021,6,23]],"date-time":"2021-06-23T05:38:19Z","timestamp":1624426699000},"page":"3719-3761","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":231,"title":["<i>Bacillus cereus<\/i>\n                    food intoxication and toxicoinfection"],"prefix":"10.1111","volume":"20","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0840-7967","authenticated-orcid":false,"given":"Jelena","family":"Jovanovic","sequence":"first","affiliation":[{"name":"Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University  Ghent Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vincent F. 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