Fermup - The Fermented Food Podcast

This week we confront Botulism and other fears of food fermentation. Can you contract botulism from leaving vegetables to ferment at room temperature? The short answer is no. But listen in for a deeper understanding of why this doesn’t happen, where botulism does occur and when these fears originated. Then we finish up with a brief discussion of Chicago’s first Kimchi Challenge and all of the wonderful tastes and flavors. Show notes: [National Botulism Surveillance CDC](https://www.cdc.gov/nationalsurveillance/botulism_surveillance.html) Since 1973, the CDC has maintained an intensive National Botulism Surveillance System for cases of botulism in the United States. Because the CDC, Alaska and California are the only sources of botulism antitoxin administered in the United States, nearly all recognized cases of botulism are reported. Summaries available as PDFs from 2001 to 2011. [Botulism, General Information CDC](https://www.cdc.gov/nczved/divisions/d