Sources, transmission, and tracking of sporeforming bacterial contaminants in dairy systemsPresented as part of the Dairy Foods Symposium: Continued Challenges in Controlling Dairy Spoilage held at the 2023 ADSA Annual Meeting, June, 2023

[Display omitted] •Bacterial spores are present throughout the dairy continuum.•Spores are resistant to a variety of stressors, including heat treatment and drying.•Sporeforming bacteria may cause quality, conformance, or even food-safety issues.•Detecting and tracking spores often requires specialized training and methods. Bacterial endospores, or simply spores, are formed by a diverse group of members within the phylum Bacillota and include notable genera such as Bacillus, Paenibacillus, and Clostridium. Spores are distributed ubiquitously in natural environments, with soil being an important primary reservoir for these microbes. As such, spores are present throughout the dairy farm environment, and transmission into raw milk occurs through several pathways that coalesce at the point of milk harvest. Despite the very low spore concentrations typically found in bulk tank raw milk, the impact of spores on dairy product quality, safety, and product conformance is widely documented. Processed dairy products affected by the presence of sporeforming bacteria include milk, cheese, dairy powders, ice cream mix, and more. Although raw milk is a major source of spores leading to quality, safety, and conformance issues in dairy products, the impact of other sources should not be discounted and may include ingredients (e.g., cocoa powder), contamination originating from biofilms in processing equipment, and even cross-contamination from the processing environment itself. Addressing spore contamination in the dairy system is complicated by this widespread distribution and by the diversity of these organisms, and successful source tracking often requires discriminatory molecular subtyping tools. Here, we review the key sources of sporeforming bacteria in the dairy system, the factors leading to the transmission of this diverse group of microbes into processed dairy products, and methods employed to enumerate and track spore contaminants.