What type of poison can be found in improperly prepared foods?

Improperly prepared foods can harbor bacterial and chemical poisons, making them the correct choice in this context. Bacterial poisons, such as those produced by pathogens like Salmonella or E. coli, can lead to foodborne illnesses when food is not cooked, handled, or stored safely. Chemical poisons may occur from contamination during food processing or improper use of pesticides or food additives.

The other options, while harmful in their own right, are not typically associated with food preparation. Absorbed poisons involve toxins that enter the body through the skin or mucous membranes rather than being ingested through food. Carbon monoxide is primarily a gas produced by burning fuels and is not related to food preparation. Similarly, gasoline is a toxic substance, but it is not a poison that would be found in food. Thus, bacterial and chemical poisons are directly linked to food safety issues and are the primary concern when discussing improperly prepared foods.