A caterer vacuum-seals cooked salmon and stores it at 38°F. After 12 days the fish appears and smells normal, but a guest develops descending paralysis. Which organism and mechanism BEST explains this outcome?
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AClostridium perfringens, which produces odorless toxins at low temperatures
BBacillus cereus, which activates spores in vacuum-sealed environments to form neurotoxin
CListeria monocytogenes, which produces a heat-stable toxin undetectable by sensory evaluation
DNon-proteolytic Clostridium botulinum type E, which grows at near-refrigeration temperatures and produces toxin without spoilage signs
✓ Correct answer: D. Non-proteolytic Clostridium botulinum type E, which grows at near-refrigeration temperatures and produces toxin without spoilage signsNon-proteolytic Clostridium botulinum type E can grow and produce lethal neurotoxin at temperatures as low as 38°F in oxygen-reduced environments without producing off-odors or visible spoilage, which is why vacuum-packed fish is a regulated reduced-oxygen packaging concern under FDA Food Code.
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