Slow cooking for a long time and then storage at room temperature would tend to favor the growth of

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Slow cooking for a long time can kill many bacteria, but endospore-formers can survive these conditions because they can produce spores that are resistant to heat. When the food is then stored at room temperature, conditions become favorable for the germination of these spores and the growth of mesophiles, which thrive at moderate temperatures.

Slow Cooking for a Long Time and Then Storage at Room