Name a pathogenic endospore-forming bacterium (provide genus and species names) which can be associated with improperly canned beans. Note what method is used to process canned beans. If the canned beans are not properly processed and these pathogenic endospore-forming bacteria remain present, what do they release into the canned food?
a. Name (provide genus and species names): Clostridium botulinum
b. Processing method: Limited Heat Treatment
c. Is this processing method equivalent to sterilization?
d. Product released into the canned food by the bacterium:
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