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Foods that (1) have ingredients that have grown in soil, and (2) foods that are prepared, packaged, or served in an anaerobic environment.

The organism that causes botulism, Clostridium botulinum, lives in soil. So vegetables grown in soil may harbor the spores. The organism thrives in anaerobic (low/no-oxygen) environments, so foods that are packaged in vacuum bags, or foods packed in oil are great environments for the bacteria to grow and product botulinum toxin.

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