Foodborne spore-forming bacteria: Challenges and opportunities for their control through the food production chain.

Foodborne spore-forming bacteria represent a significant challenge within the food production chain due to their widespread occurrence and resistance to various processing methods. In addition to their role in food spoilage, these bacteria exhibit pathogenic properties, posing risks to public health. A comprehensive understanding of the impact of unit operations along the food production continuum, from farm or field to fork, is essential for ensuring both the safety and quality of food products.