Commonly found in soil, vegetables, and a variety of foods (e.g. rice). Associated with food poisoning, producing two types of toxins.
The first type of illness has an incubation period of 4-16 hours following ingestion with symptoms of abdominal pain and non-bloody diarrhea that last for 12-24 hours. The second type leads to nausea and vomiting within 1-5 hours after consumption of contaminated food.