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The term "spore-formers" in the context of bacteria refers to those that can produce spores, which are highly resilient structures that allow bacteria to survive extreme environmental conditions. These spores enable the bacteria to endure factors such as heat, desiccation, harsh chemicals, and radiation that would typically kill non-spore-forming bacteria.

This resistance is significant in food safety and public health because spore-forming bacteria can survive processes such as cooking and sanitation, which may eliminate other pathogens. The ability to form spores gives these bacteria a survival advantage in adverse conditions, allowing them to remain dormant until they encounter a more favorable environment for growth.

While the other options mention specific characteristics of bacteria, they do not accurately define the concept of spore formation. Some bacteria might grow rapidly in specific conditions, but that does not relate to their ability to form spores. Similarly, bacteria that cannot survive adverse conditions do not fit the definition of spore formers, as spore formers are known for their resilience. Lastly, doubling in number every 10 minutes describes a growth rate but is not relevant to the spore-forming process specifically. The key trait of spore formers is their resistance to harsh conditions, making the correct understanding of the term essential