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
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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
Continue Reading Botulism from Home-Fermented Tofu Sickened 2 in 2012