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Moist (aw > 0.85) and low acid (pH > 4.6) will support the growth of most pathogens, including C. bot. Depending upon the strain, consider the temperature danger zone from 38°F to 135°F. If you want botulinum toxin formation, it needs to be in an anaerobic environment. That's one reason packaged fresh mushrooms have holes in the overwrap and it's the whole reason for the extensive regulations in the U.S. about Low Acid Canned Foods (LACF) and Acidifed Foods.

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