Which of the following are considered spore formers?

Spore formers are microorganisms that have the ability to produce spores, which are highly resistant structures that can survive extreme environmental conditions, including heat, desiccation, and chemical exposure. This ability is an important characteristic in food safety and public health, as it affects how these microorganisms are controlled and managed.

The correct choice includes Clostridium perfringens and Bacillus cereus, both of which are known for their spore-forming capabilities. Clostridium perfringens is an anaerobic bacterium often associated with food poisoning, particularly in improperly cooked or stored meats. It forms spores that can survive cooking and reintroduce danger if food is not handled properly after cooking. Similarly, Bacillus cereus is known for causing foodborne illness, especially when rice and other starchy foods are improperly stored. The spores of Bacillus cereus can survive cooking and later germinate under favorable conditions, leading to food spoilage or illness.

In contrast, the other choices do not include spore formers. Escherichia coli and Salmonella are non-spore-forming bacteria that are pathogenic, commonly associated with gastrointestinal infections. Listeria monocytogenes and Streptococcus also do not produce spores; they cause various