Certified Professional Food Safety (CP-FS) Practice Exam

What is a significant characteristic of toxins produced by Clostridium botulinum?

1. Destroyed by cooking

2. Destroyed by freezing

3. Not destroyed by cooking or freezing

4. Only destroyed by high acidity

The correct answer is: Not destroyed by cooking or freezing

Clostridium botulinum is known for producing one of the most potent toxins in the world, botulinum toxin. This toxin is particularly dangerous because it is not destroyed by typical cooking methods or freezing temperatures. Cooking may deactivate the bacteria but does not necessarily eliminate the toxin itself once it has been produced. Freezing does not affect the toxin either; the toxin remains stable even at low temperatures. This characteristic highlights the importance of proper food handling and storage practices since foods that are improperly canned or stored can create an environment where the bacteria thrive and produce the toxin. While high acidity can inhibit the growth of Clostridium botulinum and prevent toxin formation, it is the stability of the toxin at typical cooking and freezing temperatures that is critical for food safety. Understanding these properties is vital for preventing botulism, a serious illness caused by the ingestion of this toxin.