Why Is Botulism Primarily a Problem in Canned Foods Rather

question 39

Multiple Choice

Why is botulism primarily a problem in canned foods rather than fresh ones?

• A) Canned food is never sterilized, so bacteria such as C. botulinum thrive in cans.
• B) Fresh food contains normal microbiota that prevents the growth of pathogens such as C. botulinum.
• C) The canning process dramatically reduces the pH of food, and C. botulinum is an acidophile.
• D) The causative agent is an obligate anaerobe-the canning process removes O2.
• E) All of the answer choices are correct.

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