Which bacteria can survive cooking to appropriate levels?

Clostridium perfringens is a type of bacteria known for its ability to form spores that can withstand cooking temperatures. While C. perfringens itself can be destroyed by proper cooking, its spores can survive boiling or cooking processes. These spores can then germinate and grow once the food cools to unsafe temperatures, making it a common cause of foodborne illness in situations where foods are cooked in bulk and kept warm for long periods before serving.

Understanding this characteristic is crucial for food safety practices, especially in settings like cafeterias or catering services where large quantities of food are prepared ahead of time. It's important to ensure that cooked foods are held at safe temperatures to prevent the germination of the spores and subsequent growth of the bacteria.

In contrast, other bacteria listed, such as Salmonella and Listeria monocytogenes, are typically killed at proper cooking temperatures. While certain conditions may allow for survival or growth after cooking, they do not possess the same spore-forming ability that C. perfringens does, which contributes to its unique challenges in food safety.