The acidity in these foods is insufficient to prevent the growth of the bacterium Clostridium botulinum. Vegetables, some tomatoes, figs, all meats, fish, seafoods, and some dairy foods are low acid. Microorganisms - Independent organisms of microscopic size, including bacteria, yeast, and mold. When alive in a suitable environment, they grow rapidly and may divide or reproduce every 10 to 30 minutes. Therefore, they reach high populations very quickly.
Undesirable microorganisms cause disease and food spoilage.
Microorganisms are sometimes intentionally added to ferment foods, make antibiotics, and for other reasons. Molds may grow on many foods, including acid foods like jams and jellies and canned fruits. Recommended heat processing and sealing practices prevent their growth on these foods. Mycotoxins - Toxins produced by the growth of some molds on foods. Mycotoxins toxins produced by molds.