Final answer:
Most foodborne pathogens are facultative anaerobes, meaning they can grow in both the presence and absence of oxygen, which enables them to survive in various environmental conditions.
Step-by-step explanation:
The question is asking which category most foodborne pathogens fall into regarding their oxygen requirements. The options given are: aerobic, anaerobic, or facultative. The correct answer is c. Facultative, meaning the organisms described are facultative anaerobes. This describes microorganisms that can grow with or without oxygen because they can metabolize energy aerobically when oxygen is present, and anaerobically when it is not. Additionally, many facultative anaerobes have adaptations such as enzymes that protect the cells from oxidative stress, making them highly versatile and able to survive in varied environmental conditions. This is relevant for foodborne pathogens as food can have varying oxygen levels, and being a facultative anaerobe allows these pathogens to thrive in a broad range of food products.