Question

Given below are two statements
Statement I: Low acid foods are normally associated with the botulism
Statement II: Clostridium botulinum is normally associated with the foods which are having low acidity
In light of the above statements, choose the most appropriate answer from the options given below

• A. Both Statement I and Statement II are correct
• B. Both Statement I and Statement II are incorrect
• C. Statement I is correct but Statement II is incorrect
• D. Statement I is incorrect but Statement II is correct

Hint:

The threshold pH of 4.6 is the most critical dividing line in food technology:
- pH \(>\) 4.6: Low-acid foods (requires pressure cooking/retorting to kill spores).
- pH \(\le\) 4.6: Acid foods (simple boiling water bath is sufficient, as spores cannot germinate).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Food preservation safety hinges on controlling the growth of highly lethal spore-forming anaerobic pathogens.

Step 2: Detailed Explanation:
- Statement I: Botulism is a severe, life-threatening food poisoning caused by the ingestion of the neurotoxin produced by Clostridium botulinum.
Low-acid canned foods (having a pH greater than 4.6, such as fish, meats, and vegetables) represent the ideal anaerobic, non-acidic environment for the spores of this bacterium to germinate, multiply, and produce toxins.
Thus, Statement I is correct.
- Statement II: Clostridium botulinum is highly sensitive to acid.
At high acid levels (low pH values below 4.6), its growth and toxin synthesis are completely inhibited.
Therefore, the pathogen is exclusively associated with foods having low acidity (high pH values above 4.6).
Thus, Statement II is correct.

Step 3: Final Answer:
Both Statement I and Statement II are correct, which corresponds to option (A).