Question

which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell?
clostridium botulinum
norovirus
salmonella typhi
shigella spp

Explanation:

Clostridium Botulinum thrives in anaerobic (no - oxygen) environments like swollen cans (due to gas production from its growth). Norovirus is spread via contaminated surfaces/food handling, not associated with can swelling. Salmonella typhi and Shigella spp are typically from contaminated water/food handling, not linked to can swelling from their growth. So Clostridium Botulinum is the correct choice.

Answer:

A. Clostridium Botulinum