What type of bacteria is often found in improperly canned goods?

Clostridium botulinum is the correct answer because this bacterium produces a potent toxin that can cause botulism, a serious illness often associated with improperly canned foods. Canning is a preservation method that relies on creating a sealed environment to prevent the growth of bacteria; however, if the food is not processed correctly—such as not reaching the necessary temperatures to kill spores or being sealed in a way that allows for anaerobic conditions—C. botulinum can thrive. The spores of this bacterium are heat-resistant and can survive in low-oxygen conditions typically found in canned products, where they can multiply and produce toxin if the product is not acidified properly.

Foods canned with insufficient acidity, such as vegetables and meats, present a higher risk for C. botulinum contamination. Awareness of this risk emphasizes the importance of proper canning techniques, such as using a pressure canner for low-acid foods, to ensure safety and prevent potential outbreaks of foodborne illness.