How does one destroy endospores to make food safe?

To destroy endospores and ensure food safety, high-temperature processing methods such as autoclaving or pressure cooking are commonly used, as they can reach temperatures above 121°C (250°F) for a sufficient duration. Another effective method is pasteurization, which employs precise temperature and time combinations to eliminate pathogenic spores. Additionally, chemical sterilants and irradiation can also be utilized, depending on the food type and desired shelf life. Proper handling and storage practices further help prevent spore formation and microbial growth.