why don't you get food poisoning if you eat fresh vegetables that are contaminated with the endospores of C. botulinum?
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Answer:
understand with an example of potato
Explanation:
Clostridium botulinum spores on the skin of a potato can survive in a foilwrapped baked potato. If the potato is eaten immediately, the spores can’t
germinate. If the still-wrapped potato cools at room temperature, the spores can
germinate in the anaerobic environment of the foil, and the bacteria will produce
their deadly toxin. Don’t eat the room-cooled potato, or make sure it is unwrapped
before cooling.
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