Spore-forming bacteria are a diverse group of bacteria that can grow at various temperatures, survive extreme conditions, and persist in farm and processing environments for years. These organisms are capable of growing in and affect the quality of fluid milk, cheese, and dairy powders. The dairy industry must adopt a systems approach to reducing the impact of spore-forming bacteria. Key to this goal is the development and implementation of appropriate testing methods for spore-forming bacteria, from spoilage organisms to pathogens. This session will introduce participants to the most common spore-forming bacteria encountered in the dairy industry, and how methodologies have emerged to detect, enumerate, and track these organisms.