Which is true about the spores of Clostridium botulinum?

The spores of Clostridium botulinum are highly resistant to heat, which is the reason behind the correct answer. These spores can withstand high temperatures that would normally destroy microbial cells, making them particularly dangerous in food safety. This heat resistance allows the spores to survive cooking processes that kill other bacteria. Consequently, if the spores are not properly handled or stored in a safe manner, they can germinate and produce the toxin responsible for botulism when conditions become favorable, such as in anaerobic environments.

The other choices convey misconceptions about Clostridium botulinum. For instance, the spores do not grow in dry environments; rather, they require moist conditions to germinate and produce toxins. Additionally, Clostridium botulinum is not limited to meat products, as it can be found in a variety of foods, including vegetables and improperly canned goods. Lastly, these bacteria are anaerobic, meaning they do not require oxygen to grow; in fact, they thrive in environments with little to no oxygen, which is important for their spore development and growth processes.