for 10 i just looked it up:
"The types of foods involved in botulism vary according to food preservation and eating habits in different regions. Any food that is conducive to outgrowth and toxin production, that when processed allows spore survival, and is not subsequently heated before consumption can be associated with botulism. Almost any type of food that is not very acidic (pH above 4.6) can support growth and toxin production by C. botulinum. Botulinal toxin has been demonstrated in a considerable variety of foods, such as canned corn
, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, spinach, tuna fish, chicken and chicken livers and liver pate
, and luncheon meats, ham, sausage, stuffed eggplant, lobster, and smoked and salted fish." from:http://www.cfsan.fda.gov/~mow/chap2.html
Thats odd i guess we are both right? maybe its one of those debateable questions tha tthe BOS changes and accepts both answers corectly i hope so.