What happens to spores when food is not cooled properly?

When food is not cooled properly, spores can become active and multiply. Spores are a dormant form of certain bacteria that survive extreme conditions, including heat. When food is cooked, the high temperatures may kill many bacteria but can leave their spores intact. If food cools slowly or is held at unsafe temperatures, these spores can reactivate, or germinate, into active bacteria. Once active, these bacteria can multiply rapidly under favorable conditions, such as within the temperature danger zone (between 41°F and 135°F). This can lead to foodborne illnesses, as active bacteria can produce toxins or cause contamination, making it essential to cool food quickly and store it at the correct temperatures to ensure safety.