For Each of the Microorganisms Below, Write One or Two

For each of the microorganisms below, write one or two sentences relating it to a concept in food preservation. Give it some thought and make sure of the relationship before starting. For example, for Clostridium botulinum you might write: Clostridium botulinum is present in low-acid, anaerobic food situations. Therefore, when canning meat, poultry, fish, or low-acid vegetables, one must use the pressure canner to provide the high heat needed to destroy the microorganisms. Also in reheating, it is always safe to boil a canned product for ten minutes before tasting to ensure the destruction of C. botulinum, which is destroyed by the heat in that time period.