How Not to Die of Botulism (2013)

#1

Post by timroman » Sun, Nov 29, 2015, 3:31 PM UTC

How Not to Die of Botulism (2013)
theatlantic.com

Re: How Not to Die of Botulism (2013)

#2

Post by 0xdeadbeefbabe » Mon, Nov 30, 2015, 6:25 PM UTC

Hmmm just made some sauerkraut; I used the potato masher to mash it down, after mashing some potatoes. This article didn't help me not die of botulism if I do.

Re: How Not to Die of Botulism (2013)

#3

Post by madengr » Mon, Nov 30, 2015, 6:29 PM UTC

Wow, didn't know that "nitrate free" really isn't nitrate free.

I use to make kimchi a lot. I wonder of the lactic acid produced by the bacteria on cabbage inhibits botulism growth?

Re: How Not to Die of Botulism (2013)

#4

Post by jonah » Mon, Nov 30, 2015, 6:29 PM UTC

0xdeadbeefbabe wrote: post #2

Hmmm just made some sauerkraut; I used the potato masher to mash it down, after mashing some potatoes. This article didn't help me not die of botulism if I do.

And I just had home cured/smoked wild boar ham for Thanksgiving. Still standing though.

Re: How Not to Die of Botulism (2013)

#5

Post by DanBC » Mon, Nov 30, 2015, 6:44 PM UTC

This article doesn't talk about "wound botulism". This is most often found with injecting heroin users who inject into muscle not a vein.

For example, in the UK between 1980 and 2013 there were only 36 cases of food borne botulism, but 147 cases of wound botulism between 2000 and 2013.

http://www.nhs.uk/Conditions/Botulism/Pages/Introduction.asp...

Re: How Not to Die of Botulism (2013)

#6

Post by colechristensen » Mon, Nov 30, 2015, 7:00 PM UTC

madengr wrote: post #3

Wow, didn't know that "nitrate free" really isn't nitrate free. I use to make kimchi a lot. I wonder of the lactic acid produced by the bacteria on cabbage inhibits botulism growth?

Both the acid and the salt inhibit botulinum growth.

Re: How Not to Die of Botulism (2013)

#7

Post by erikcw » Mon, Nov 30, 2015, 7:07 PM UTC

Dave Arnold's "Cooking Issues"[0] podcast is an excellent source of high quality information about all sorts of related food and kitchen equipment hacking.

He had a very interesting segment about the open source HACCP plan discussed in this article a couple of weeks ago. I highly recommend his stuff!

[0] http://www.cookingissues.com/index.html%3Fp=4532.html

Re: How Not to Die of Botulism (2013)

#8

Post by jacquesm » Mon, Nov 30, 2015, 7:22 PM UTC

jonah wrote: post #4

0xdeadbeefbabe wrote: post #2

Hmmm just made some sauerkraut; I used the potato masher to mash it down, after mashing some potatoes. This article didn't help me not die of botulism if I do.

And I just had home cured/smoked wild boar ham for Thanksgiving. Still standing though.

As opposed to all those no longer posting because they're dead.

Re: How Not to Die of Botulism (2013)

#9

Post by knodi123 » Mon, Nov 30, 2015, 7:22 PM UTC

jonah wrote: post #4

0xdeadbeefbabe wrote: post #2

Hmmm just made some sauerkraut; I used the potato masher to mash it down, after mashing some potatoes. This article didn't help me not die of botulism if I do.

And I just had home cured/smoked wild boar ham for Thanksgiving. Still standing though.

And I don't wear my seatbelt. Hasn't killed me yet!

Re: How Not to Die of Botulism (2013)

#10

Post by dghughes » Mon, Nov 30, 2015, 7:22 PM UTC

I'm not clicking the link since it's The Atlantic but and may they mentioned this in the article botulinum toxin is the most lethal thing in earth. It's staggering to know even plutonium or some nerve gas are not as powerful per gram as that little bacterium.