Clostridium botulinum is a strict anaerobe; that is, it is killed by the molecular oxygen (O2) present in air. Humans can die of botulism from eating foods in which C. botulinum is growing. How does this bacterium survive on plants picked for human consumption? Why are home-canned foods most often the source of botulism?
A south San Francisco child enjoyed bath time at his home because of the colorful orange and red water. The water did not have this rusty color at its source, and the water department could not culture the Thiobacillus bacteria responsible for the rusty color from the source. How were the bacteria getting into the household water? What bacterial structures make this possible?