Spores are bacteria and Fungi in a dormant state, where they are generally not actively metabolising. Some pathogens can form spores when in adverse condition i.e. severe heat or severe acidity but then become active when conditions are more favourable e.g. a product in the danger zone, between cooking and cooling. Examples of spore forming bacteria are Bacillus cereus and Clostridium botulinum. Extremely important in canned foods #C11. Canned/Glass/Plastic Ambient and also important because of the 10 day rule, in #C10. Ready Meals, Sandwiches and Desserts
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