Foodborne IllnessQuestion 18 of 240
Clostridium botulinum is dangerous because it produces a toxin causing paralysis. Under which condition is it most likely to grow and produce toxin?
a.In anaerobic (oxygen-free) environments such as improperly canned foods, garlic-in-oil, or reduced-oxygen-packaged foods held warm
b.On dry crackers stored at room temperature
c.In highly acidic pickled foods below pH 4.6
d.On the surface of raw vegetables exposed to air
Explanation
Clostridium botulinum thrives in anaerobic, low-acid, moist conditions such as improperly home-canned goods, untreated garlic-in-oil mixtures, and temperature-abused reduced-oxygen-packaged foods. Its toxin attacks the nervous system and can be fatal. Oxygen exposure, high acidity below pH 4.6, and dryness inhibit it, which is why proper canning and acidification matter.
Practice all 240 questions free — no signup required.
Related questions on this topic
- Which statement about shellfish toxins (such as paralytic shellfish poisoning) is correct?
- The NYC course stresses that certain groups are at higher risk for severe foodborne illness. Which group is considered highly susceptible?
- A cook with an infected cut on his hand assembles sandwiches with bare hands; the food sits out and guests vomit within 1 to 6 hours. Which pathogen produces a heat-stable toxin responsible for this rapid illness?
- Cooked rice left in the danger zone for hours at a NYC restaurant caused illness. Which spore-forming bacterium is classically linked to time-abused cooked rice and starchy foods?
- A food worker reports yellowing of the eyes and skin (jaundice). Which action does the NYC Health Code require of the supervisor?
- According to NYC food safety rules, a food worker who has which symptom must be excluded or restricted from working with food?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against NYC Food Protection Certificate Exam · How we review