Bacillus stearothermophilus is the typical organism causing flat sour spoilage in low acid foods. It was first named by Donk. The spores are ubiquitous in nature, being isolated in areas from the arctic to the deserts as well as from foods. The organism is difficult to characterize in its growth, germination and sporulation requirements, and is difficult to destroy with heat or chemicals. The organism is not pathogenic.

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