If spores can survive cooking, freezing, and some sanitizing measures, how can spores be prevented from the start?
Do not hold food in the danger zone, the temperature range in which most bacteria can grow. This range is usually below 40ºF (4ºC). Some pathogenic bacteria can grow at 32ºF (0ºC) or above 140ºF (60ºC). Spores can germinate into pathogenic bacteria in the danger zone and multiply in food. For example, any cooked dish will generally have all the bacteria killed, but not the spores. Throw out any foods you have doubts about. Spore growth is also relevant to improperly canned foods. The FDA makes sure that canned foods are processed in a safe manner. Consumers should be careful not to buy cans with dents, bulges, leaks, or rust spots.
