Why does spores increase the risk of food poisoning?

Spores are resistant forms of certain bacteria that can survive extreme conditions, including heat and dehydration. When food is improperly stored or cooked, these spores can germinate into active bacteria, which can produce toxins that lead to food poisoning. Additionally, some spores can survive typical cooking temperatures, making them a significant risk if food is not handled or stored correctly. Their ability to remain dormant for extended periods further complicates food safety efforts.