Why doesn't botulism grow in garbage "juice?"

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    Anonymous

    You know “trash juice” – that icky, foul-smelling liquid that collects at the bottom of the trash bag in the kitchen garbage can.
    Isn’t it a prime breeding ground for botulism? It’s anaerobic and much of it is often vegetable or fruit liquid content, or kitchen scraps. Why doesn’t botulism happen more often (from inhalation, or skin contact with the stuff?) Why don’t garbage collectors get that sort of disease more often?

    I didn’t find the right solution from the Internet.

    References http://boards.straightdope.com/sdmb/showthread.php?t=837319

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