Which of the following is a common cause of Bacillus cereus intoxication?

The common cause of Bacillus cereus intoxication is linked to improper hot holding of rice. Bacillus cereus is a spore-forming bacterium that can survive in cooked rice. When rice is cooked and then not kept at an appropriate temperature, the spores can germinate and produce toxins. This often occurs when rice is left out at room temperature, allowing the bacteria to proliferate and reach harmful levels. Once ingested, these toxins can lead to symptoms associated with Bacillus cereus food poisoning, such as nausea and vomiting.

The other options relate to different pathogens or intoxication causes. Improper cooling of meat may lead to growth of pathogens like Salmonella or E. coli, while undercooked seafood is typically associated with parasites or bacteria such as Vibrio. Inadequate washing of fruits can lead to contamination, but this option isn't specifically related to Bacillus cereus. Understanding these distinctions is crucial for effective food safety management.