Which of the following foods is likely to cause an illness from Bacillus cereus?

Bacillus cereus is a bacterium that can cause foodborne illness, and it is particularly associated with starchy foods, especially rice products. The spores of Bacillus cereus can survive cooking and subsequently germinate when cooked rice is held at temperatures conducive to growth. When the rice is improperly held, for example, in the danger zone of temperatures between 40°F and 140°F, these spores can produce toxins that lead to gastroenteritis.

Rice products, especially those that are cooked and kept warm for extended periods or not refrigerated promptly, are thus significant risk factors for Bacillus cereus food poisoning.

In contrast, fresh fruits, dairy products, and seafood, while they can also harbor other pathogens, are not primary sources associated with Bacillus cereus infections. Fresh fruits are generally a low-risk category when handled and washed properly. Dairy products may pose risks from other bacteria, such as E. coli or Salmonella, depending on whether they are pasteurized. Seafood can be associated with Vibrio or other pathogens but is not specifically linked to Bacillus cereus. This context clarifies why rice products are notably recognized as a common source of Bacillus cereus-related foodborne illness.