Michigan Food Safety Management Practice Test

The statement indicating that spores are always destroyed by cooking temperatures is false because certain spores, such as those produced by Clostridium botulinum and Bacillus cereus, can survive typical cooking temperatures. Spores are a dormant form of bacteria that can withstand high heat and can become active again under favorable conditions, such as improper cooling or storage. This characteristic makes them particularly concerning in food safety, as they can lead to foodborne illness if not properly controlled.

In contrast, the other statements point out important aspects of food safety. Toxins produced by some bacteria are not neutralized by cooking; they can remain harmful even after the food has been cooked. Additionally, cooking can significantly reduce the presence of foodborne pathogens and lower the risk of transmission, but it may not eliminate all spores or toxins present in contaminated food items. Thus, understanding the resilience of spores and the nature of toxins is critical in food safety management to ensure effective preventive measures are in place.