AAA Food Manager Certification Practice Test

What type of food is particularly vulnerable to botulism due to low oxygen?

1. High-acid foods

2. Canned low-acid foods

3. Cooked meats

4. Frozen foods

The correct answer is: Canned low-acid foods

Botulism, caused by the bacteria Clostridium botulinum, is particularly associated with low-acid foods because these foods provide an ideal environment for the bacteria to thrive. Low-acid foods, which include many vegetables, meats, and fish, have a pH level above 4.6. This higher pH, combined with the anaerobic (low oxygen) conditions often found in home-canned foods, can lead to the growth of these bacteria and the production of toxins. Canned low-acid foods are especially concerning because if they are not processed correctly (with appropriate time, temperature, and pressure), they may not achieve a high enough temperature to destroy the spores of Clostridium botulinum. As a result, the bacteria can survive and produce harmful toxins in the absence of oxygen, which is why canning methods for low-acid foods must be carefully controlled. High-acid foods have a pH of 4.6 or lower and are less likely to support the growth of botulism-causing bacteria. Similarly, cooked meats and frozen foods do not have the same susceptibility to botulism when handled and stored properly, especially if they are kept at safe temperatures and have not been subjected to anaerobic conditions