The process of preventing or limiting the growth of spore-forming bacteria capable of producing toxins is primarily achieved through:

The process of preventing or limiting the growth of spore-forming bacteria capable of producing toxins is primarily achieved through stabilization. Stabilization is a method that involves creating conditions in which bacteria cannot thrive, typically through the modification of environmental factors such as pH, moisture content, and temperature. This method is particularly important in the food industry, as it helps ensure that food products are safe for consumption by preventing the growth of harmful microorganisms that can produce spores and toxins.

While lethality techniques are designed to intentionally kill bacteria, and drying can reduce moisture levels to inhibit bacterial growth, stabilization is a broader and more comprehensive approach. It encompasses various techniques aimed at inhibiting the growth of bacteria by making the environment less favorable for their development. Antimicrobial spraying can provide some level of protection but is generally not as effective or comprehensive as stabilization in preventing the growth of spore-forming bacteria in all scenarios.

Thus, stabilization represents a proactive and preventive strategy critical for ensuring the safety and quality of food products, effectively limiting the risks associated with spore-forming bacteria.