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Sometimes even the most careful food preparation can lead to tragedy. For many generations, humans have made sausages, but on occasion the sausages have become contaminated with Clostridium botulinum, and individuals have developed a deadly disease known as botulism (botulus = “sausage”). How do you think sausage becomes contaminated, and what characteristics of C. botulinum make it attracted to sausage?

Respuesta :

tisherself

Explanation:

I think the sausage is a popular host for this bacteria because most sausages are smoked and that process is a lengthy one.

during the smoking process, the raw meat can sit , in a smoker for hours,sometimes days.

while meat is still in an uncooked state, this opens the door for bacteria to grow; Due to humidity, moisture, no oxygen, & acidity (when salted), this reduces contamination in the food product..

Most producers of sausage cure the meat with

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