Kimchi and Botulism: What You Need to Know About Health Risks

Kimchi and Botulism: What You Need to Know About Health Risks

Kimchi is a lacto-fermentation of vegetables, mainly cabbage, in a salty and spicy environment. Botulism, on the other hand, is an intoxication caused by the toxin of Clostridium botulinum, a bacterium that proliferates in anaerobic and low-acid conditions. Bringing together…