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 the surface of raw vegetables exposed to air
c.In highly acidic pickled foods below pH 4.6
d.On dry crackers stored at room temperature
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.
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