When you open a can of creamed corn soup, your expectation is that you can consume it without fear of getting sick. We rely on commercially sterile foods, such as canned foods and other shelf-stable vacuum packaged foods for everyday meals, as well as for emergency situations. In all of these situations, the safety of food is vital. The airtight, low-acid environment of many commercially sterile foods is a prime target for the growth of bacteria that can produce a lethal toxin that causes botulism.

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