Which statement is FALSE regarding bacterial spores in soup?

The statement that bacterial spores will be destroyed at 165°F is false because, in fact, many bacterial spores can survive temperatures well above this threshold. Spores are a form of bacterial life that can withstand extreme conditions, including high heat, which allows them to remain viable in food products like soup.

Understanding that bacterial spores are resilient to heat is crucial for food safety, particularly in the context of soups and other prepared foods. When soup is cooked and then cooled, spores may survive and can become active again if the soup is not stored properly or reheated to the right temperature.

Reheating soup can indeed kill active bacteria present; however, if spores are present, they may not be affected by reheating at 165°F. Consequently, this emphasizes the need for proper storage and thorough reheating to ensure that any potential for bacterial growth is minimized.

The other statements reflect important truths about bacterial spores: they can indeed grow following reheating if conditions are favorable, and not all spores are harmful—some are benign or beneficial. Understanding these nuances is vital for maintaining food safety and preventing foodborne illnesses.