In this post ,we will evaluate the common spore-forming bacteria and how they influence food spoilage.
Notably , there are a variety of spore-forming pathogens that are not necessarily harmful to humans. In fact , certain spore-forming bacteria i.e those of bacillus species have their spores utilized in the food industry to produce probiotics (beneficial for your gut helath).
However, in this post we will focus on the common spore-forming bacteria that are responsible for most food contamination concerns.
Endospores-these are bacteria that form spores for their protection .Their spores are very resistant making it difficult to destroy them.
Common spore-forming bacteria relevant to food spoilage are: several Bacillus and Csotridum
Bacillus species
These bacteria are especially important in the deterioration of baked food products and grains such as rice. These bacteria contain spores which are very resistant even at temperatures of about 130 c, they therefore with stand the baking process only to re-activate afterward during cooling and storage. Once they invade a baked good, the cause its crust to discolour and appear stringy.
The consumption of foods contaminated can cause vomiting , diarrhea and abdominal pain. Symptoms may present within 8-16 hours.
Clostridium species
These species is also contains spores therefore is very resistant to heat .They are also anaerobic hence can survive without oxygen.Certain cbacteris of these species i.e produce toxins i.e. Clostridium botulinum. They mainly affect foods such as meats, certain vegetables, shell fish etc. Clostridium botulinum affects canned foods and its intake can be devastating. After, the intake of foods contaminated by these bacteria, one may experience diarrheoa, abdominal cramping, nausea , dehydration etc.
You should aim to ensure good hygiene and sanitation practices when handling food. Clean your hands with clean water and soap before handling food, and clean the foods thoroughly as well.