The growth of<unk>  spores can be prevented by most importantly cooking food, especially beef and poultry, thoroughly, to the recommended temperatures. Leftover food should be refrigerated to a temperature below within two hours of preparation. Large pots of food such as soup or stew with meats should be divided into small quantities and covered for refrigeration. Leftovers should be reheated to at least before serving. A rule of thumb is that if the food tastes, smells, or looks different from what it is supposed to, then the food should be avoided. Even if it looks safe, a food that has been out for a long time can also be dangerous to eat.
Clostridium perfringens
Bacillus cereus
Clostridium botulinum
Clostridium tetani
Clostridium innocuum
Clostridioides difficile 
Campylobacter upsaliensis
Escherichia coli