Spore-forming bacteria such as Clostridium botulinum and Bacillus cereus cause food poisoning, whereas others like Alicyclobacillus acidoterrestris, Clostridium tyrobutyricum, and Geobacillus stearothermophilus produce enzymes that break down food components. Heat resistant bacteria such as Escherichia coli, clostridium botulinum can survive high temperatures and cause food poisoning. Bacterial spores and heat-resistant bacteria are of concern to the food industry mainly in dairy products due to their ability to survive processing steps designed to eliminate vegetative cells, and their ability to germinate and grow in food, thus decreasing its safety and shelf life.