Certified Professional Food Safety (CP-FS) Practice Exam

What type of food-related issue is often caused by Clostridium botulinum?

1. Foodborne outbreaks from juices

2. Foodborne outbreaks from canned or packaged goods

3. Foodborne outbreaks from dairy products

4. Foodborne outbreaks from vegetables

The correct answer is: Foodborne outbreaks from canned or packaged goods

Clostridium botulinum is a bacterium known for producing a potent toxin that can lead to botulism, a serious illness. This organism is commonly associated with foods that are improperly canned or packaged. The reason for this is that Clostridium botulinum spores thrive in anaerobic environments, which occur in sealed containers. When food, particularly low-acid foods like vegetables and meats, is canned without adequate processing—such as not achieving the necessary temperature and pressure—these spores can survive and grow, producing the toxin that causes illness. Examples of high-risk foods include home-canned goods, where individuals may not follow safety guidelines consistently, leading to the potential for contamination. Commercially canned goods are also at risk if they are damaged or improperly processed. In contrast, other food categories such as dairy products, juices, and fresh vegetables are less commonly linked to outbreaks caused by this particular bacterium, as they typically do not create the anaerobic conditions necessary for its growth. Thus, the association of Clostridium botulinum with canned or packaged goods highlights the critical importance of proper food preservation techniques to prevent foodborne illnesses.