Bacteria need warmth, moisture, food and time to grow. The presence, or absence, of oxygen, salt, sugar and acidity are also important factors for growth. In the right conditions, one bacterium can multiply using binary fission to become four million in eight hours. Since bacteria can be neither smelled nor seen, the best way to ensure that food is safe is to follow principles of good food hygiene. This includes not allowing raw or partially cooked food to touch dishes, utensils, hands or work surfaces previously used to handle even properly cooked or ready to eat food.
High salt, high sugar or high acid levels keep most bacteria from growing, which is why salted meats, jam, and pickled vegetables are traditional preserved foods.
Botulism poisoning may come from smoked or salted meat according to the National Digestive Diseases Information Clearinghouse webpage.
The most frequent causes of bacterial foodborne illnesses are cross-
Source: Wikipedia