Certified Professional Food Safety (CP-FS) 2025 – 400 Free Practice Questions to Pass the Exam

Clostridium perfringens is the correct answer because it is well-known for its ability to produce spores that allow it to survive in harsh conditions, including cooking and reheating processes where the bacteria might be present in food. When foods are prepared but not kept at safe temperatures, the spores can germinate and multiply, producing toxins that lead to foodborne illness. This bacterium thrives in anaerobic environments, such as those found in cooked meat dishes that have not been cooled properly or kept warm, creating conditions conducive for growth.

The other bacteria mentioned have different survival and growth characteristics. For instance, Salmonella spp. requires specific conditions for growth and is often associated with raw or undercooked eggs and poultry. Campylobacter jejuni thrives in more aerobic conditions and is typically transmitted via contaminated poultry. Shigella spp. is primarily spread through fecal contamination, and while it can cause foodborne illness, its growth conditions differ from those of Clostridium perfringens, making this latter bacterium particularly notable for its association with foodborne intoxication scenarios.