Answer:
Step-by-step explanation:
An endospore is a dormant, tough, and non-reproductive structure produced by some bacteria in the phylum Firmicutes. The endospore consists of the bacterium's DNA, ribosomes and large amounts of dipicolinic acid. Dipicolinic acid is a spore-specific chemical that appears to help in the ability for endospores to maintain dormancy.
The presence of endospores might be troubling in an industrial setting like food industry. Spore-forming bacteria are special problems for the food industry. It is not always possible to apply enough heat during food processing to kill spores, thus, the knowledge of the spore-formers is important to control them. For the meat industry, Clostridium perfringens might become a special problem, although this bacterium mainly causes food poisoning through food served in restaurants, hospitals or homes for elderly people. Bacillus cereus is more difficult to control, specifically in the dairy industry. Insufficient heating of rice-containing dishes has been known to cause B. cereus food poisoning of the emetic kind for a long time There are several reasons for the problems in the dairy industry. First of all it seems to be impossible to completely avoid the presence of B. cereus in all milk samples. Secondly the spores are very hydrophobic, and will attach to the surfaces of the pipelines of the dairy industry, where they might multiply and resporulate. A third problem is that pasteurisation heating is insufficient to kill the spore.