Why are home-canned foods most often the source of botulism


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Q1) Assume that you are viewing a Gram­stained sample of vaginal discharge. Large (10 μm) nucleated red cells are coated with small (0.5 μm wide by 1.5 μm long) blue cells on their surfaces. What is the most likely explanation for the red and blue cells?

Q2) Clostridium botulinum is a strict anaerobe; that is, it is killed by the molecular oxygen (O2) present in the air. Humans can die of botulism from eating foods in which C. botulinum is growing. How does this bacterium survive on plants picked for human consumption? Why are home-canned foods most often the source of botulism?

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