Of what impotance are spore-forming bacteria in the food industry?

Regarding botulism: "The sporulated form of the bacterium is commonly found in soils, aquatic sediments and fish. The spores are heat-resistant. Under anaerobic conditions, botulinum spores can germinate, and the bacterium grow and produce the toxin. Ingestion of the toxin present in improperly prepared food is dangerous and may be fatal."





In general, canning and food preservation employs heat and low-pH to destroy sporulated bacteria. Some such bacteria would be resistant to temperatures above boiling if it were not for the modification of pH to help lower their resistance. Consequently, the ability of bacteria to protect themselves by sporulation dramatically impacts our whole approach to food processing.