What is true about spores produced by bacteria?

Spores produced by bacteria are a survival mechanism that allows them to withstand extreme environmental conditions. When conditions become unfavorable for bacterial growth, such as high temperatures, lack of nutrients, or desiccation, some bacteria can form spores, which are highly resistant structures. These spores can survive in a dormant state for long periods, even years, and are less susceptible to heat, desiccation, and disinfectants compared to active bacterial cells.

This resilience means that spores can be extremely difficult to kill, making them a significant concern in food safety and sanitation. Proper cooking temperatures and processes are often required to ensure that spores are destroyed to prevent foodborne illnesses. The other statements do not accurately reflect the nature of spores. For instance, while moisture is crucial for bacteria to grow and become active, spores can survive without water for extended periods. Additionally, the activation of spores does not typically occur through thawing, and they do not require food to remain in a dormant state.