Which type of bacteria can survive in low-acid foods?

Clostridium botulinum is the correct answer because it is a type of bacteria that produces a potent toxin and is known for its ability to thrive in low-acid environments. Low-acid foods, such as canned vegetables and meats, provide the ideal conditions for this organism to grow, especially when they are improperly processed or stored. The pH level of these foods can be above 4.6, which is the threshold where Clostridium botulinum can flourish and produce its harmful toxin.

Understanding the characteristics of this bacterium is critical for food safety, as even a small amount of the toxin can lead to severe illness or even death. This highlights the importance of proper food handling, preservation techniques, and cooking methods to reduce the risk of botulism in low-acid foods. Recognizing the specific conditions under which different types of bacteria grow helps food handlers implement effective food safety practices to protect consumers.