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home fermentation

Fermenting Veggies at Home: Follow Food Safety ABCs

Fermentation has become what USDA microbiologist Fred Breidt, Jr., describes as a “movement that’s picking up speed.” And for good reason, said Breidt, who specializes in the safety of fermented and acidic foods. Referring to home preparers, small producers and restaurant owners, he said that “they like being able to pick up these nice flavors… Continue Reading

Botulism from Home-Fermented Tofu Sickened 2 in 2012

Two customers of a Chinese grocery in New York City likely fell ill with botulism after home-fermenting their tofu in January 2012, according to a new report by the U.S. Centers for Disease Control and Prevention. The illnesses happened 23 days apart, though investigators found that the patients — both Chinese immigrants — used similar… Continue Reading