Food held at 70 'F for a long time in anaerobic conditions may lead to illness caused by which organism?

The correct answer is Clostridium perfringens, which is a bacterium known for its ability to thrive in anaerobic environments, such as those where oxygen is limited. This organism can multiply rapidly at temperatures around 70°F, particularly in foods that are not stored properly or kept at safe temperatures. In addition, Clostridium perfringens is often associated with food items such as beef, poultry, and gravies that have been cooked and then left out too long, allowing it to grow and produce toxins that can lead to foodborne illness.

Understanding the characteristics of Clostridium perfringens—especially its preference for anaerobic conditions and its growth potential in food stored at unsafe temperatures—highlights why this organism is particularly concerning in scenarios involving improperly held foods. This emphasizes the importance of appropriate food storage and handling practices to prevent the growth of harmful bacteria that can lead to foodborne illnesses.