Why is botulism primarily a problem in canned foods rather than fresh ones?

Question

Quizplus · Accepted Answer

The causative agent of botulism, Clostridium botulinum, is an obligate anaerobe, meaning it cannot survive in the presence of oxygen. The canning process removes oxygen, creating an environment conducive to the growth of C. botulinum, which can produce botulinum toxin. In fresh foods, there is typically enough oxygen to prevent the growth of C. botulinum. The other options are not correct. Sterilization does occur during the canning process, food pH generally increases rather than decreases during canning, and fresh foods may contain microbiota that can include pathogens.

Why Is Botulism Primarily a Problem in Canned Foods Rather