Which bacteria can be controlled by ensuring proper handling of packaged and canned items?

Botulism is primarily linked to improperly canned or packaged foods. The bacteria responsible for botulism, Clostridium botulinum, produces toxins in anaerobic (low-oxygen) environments, which can occur in improperly processed canned goods. Ensuring that items are properly handled, stored, and processed mitigates the risk of botulism by preventing the conditions in which the bacteria thrive and produce toxins.

While Listeria, Shigella, and E. coli are also significant foodborne pathogens, they are not specifically controlled primarily by the handling of canned and packaged items. For instance, Listeria is often associated with dairy products and deli meats, Shigella is typically linked to contaminated water and poor hygiene practices, and E. coli is most commonly found in raw or undercooked meats and contaminated produce. Proper food handling practices apply to all these pathogens, but the specific emphasis on canned and packaged items is particularly relevant to controlling botulism.