### q5 botulism had a huge impact on the food industry > Clostridium Botulinum shapes our modern food system. It is why canned foods have a burnt, metallic taste and jarred sauces can sometimes have a harsh acidic note, particularly creamy sauces that are not naturally acidic. It is why you will rarely buy a good quality ambient cheese or bechamel sauce and why delicate aromatic notes are often lost in canned foods. The same bacteria are also responsible for the addition of nitrites to processed meats, as a combination of nitrites and salt inhibit growth, also giving bacon and ham their distinctive metallic tang and pink colour. - [View Highlight](https://read.readwise.io/read/01fn6s1gx7wz8j1emm656kzmdm) - [[Botulism is the World's Deadliest Thing by Anthony Warner#q5 botulism had a huge impact on the food industry|View in Vault]] [[rorgoten]] should similarly impact the history of Verraine. Write an article in roughly this tone.