The kind of bacteria that cannot be killed by cooking are Bacillus cereus, Clostridium botulinum, and Clostridium perfringens.
The bacteria Bacillus cereus, Clostridium botulinum, and Clostridium perfringens cannot be killed by normal cooking temperatures of 212 F or lower as these spores can survive heat and grow when food is left in the danger zone of 40 F to 140 F and the bacteria Staphylococcus aureus produces toxins that can also withstand cooking.
Bacillus cereus bacteria is commonly found in starchy foods and rice, and it's spores can survive cooking and produce heat resistant toxins if the food is left at room temperature too long.
Clostridium perfringens forms spores which survive cooking, and often affects meat dishes, sauces and gravies.
Clostridium botulinum is known for producing heat resistant toxins which cause botulism.
And Staphylococcus aureus, the bacteria itself can be killed by cooking, but the enterotoxin that Staphylococcus produces in food is highly heat stable and survives boiling.
So to prevent getting food poisoning and sick from these bacteria, it's important to avoid leaving food in the temperature danger zone for longer than 2 hours, because heating and reheating the foods does not destroy or kill the toxins.
The deadliest food bacteria which can be killed by cooking is Listeria.
Listeria causes a disease called listeriosis, although listeriosis is less common than other kinds of food borne illnesses and the number of people affected by listeriosis as a result of listeria is much smaller, but it's still overall the most deadly food bacteria.
Other most deadliest food bacteria's are Vibrio vulnificus, Clostridium botulinum, E. coli and Salmonella.
Vibrio vulnificus is known to be extremely dangerous, especially in people with underlying health conditions like chronic liver disease.
Clostridium botulinum causes botulism, which is a rare but also fatal paralytic illness that is usually linked to improperly fermented foods or improperly foods.
Specific strains of E. coli like \(O157:H7\) cause severe and sometimes even fatal illness, which includes kidney failure or hemolytic uremic syndrome.
Listeria has a high fatality rate which is up to 12.8% or higher and causes invasive infections in the body like meningitis, especially affecting people who are elderly or those who have a compromised immune system.
Salmonella is the leading cause of foodborne related deaths as well as hospitalizations, and it's often associated with eating raw or undercooked meat, eggs and poultry.
Listeria has a hospitalization rate of 90% and is the 3rd leading cause of death in people for foodborne illnesses.
Salmonella causes the most deaths although they are not as common.
And norovirus causes the most total illnesses as well as the flu.
The flu can also be deadly in people who have a compromised immune system, young kids and babies as well as older adults.