Final answer:
Clostridium botulinum is the anaerobic bacterium that can contaminate home-canned goods and cause botulism, a serious and potentially fatal foodborne illness.
Step-by-step explanation:
The bacteria that is anaerobic and poses a threat to the safety of home-canned goods is Clostridium botulinum (C. botulinum). This bacterium produces the botulinum neurotoxin, which is the most lethal biological toxin known and is associated with the dangerous illness botulism. C. botulinum thrives in environments where there is a lack of oxygen, such as in improperly sterilized home-canned non-acidic foods, homemade pickles, and processed meats and sausages. Proper sterilization and canning procedures are critical in preventing the growth of this bacterium and protection against foodborne illness.