Eat Right Practice Exam

Which anaerobic bacteria poses a threat to the safety of home-canned foods?

1. Staphylococcus aureus

2. Saccharomyces

3. Clostridium botulinum

4. Aspergillus flavus

The correct answer is: Clostridium botulinum

Clostridium botulinum is a bacterium that produces a potent neurotoxin and is of significant concern when it comes to home-canned foods. This anaerobic organism thrives in low-oxygen environments, such as improperly canned foods, and can cause botulism, a serious illness characterized by paralysis and potentially life-threatening complications. The reason why Clostridium botulinum poses a particular threat in home canning is that it can survive and grow in sealed, low-acid foods, where the conditions are favorable for toxin production. Proper canning techniques, including the use of pressure canners for low-acid foods, are essential to destroy the spores and prevent multiplication of these bacteria. While Staphylococcus aureus can be a concern in food safety, it typically requires different conditions, such as improper handling rather than anaerobic environments. Saccharomyces is a type of yeast rather than a bacterium and is generally involved in fermentation processes. Aspergillus flavus is a mold that can produce aflatoxins but does not thrive in the same anaerobic conditions as Clostridium botulinum. Therefore, understanding the unique risks associated with Clostridium botulinum is crucial for ensuring the safety of home-canned foods.