Which aerobic, Gram-positive, sporulating rod is known to cause food poisoning?

Bacillus cereus is recognized as the aerobic, Gram-positive, sporulating rod that is most commonly associated with food poisoning. This bacterium can produce toxins that lead to gastrointestinal illnesses, mainly characterized by two types of syndromes: the emetic (vomiting) syndrome and the diarrheal syndrome. The emetic syndrome is often linked to fried rice, which can be contaminated with B. cereus spores that survive cooking and can proliferate when the rice is kept warm. The diarrheal syndrome is associated with various foods, including meats and certain sauces.

The other listed organisms are significant for various reasons: Listeria monocytogenes is a pathogenic organism but is not typically associated with sporulation; instead, it is known for causing severe illness in vulnerable populations through contaminated dairy and deli meats. Clostridium botulinum, while also a spore-forming bacterium, is primarily known for causing botulism due to the potent neurotoxin it produces, and its mechanisms of food poisoning differ from those of B. cereus. Salmonella typhimurium, on the other hand, is a Gram-negative bacterium and is primarily recognized for causing salmonellosis, typically from ingesting contaminated poultry or eggs, rather than