⚠️ Botulism ⚠️a life-threatening food born toxin: Clostridium botulinum bacteria

These bacteria are created by improperly processed foods where the anaerobic environment is not sour enough to kill off this bad guy. This is why garlic-oil can be a danger, but not garlic-honey! Garlic-honey allows fermentation to take place and create a safe and botulism free environment. Preserve your foods safety for more taste and health through fermentation!

Fermentation - one of the safest methods for food preservation

It’s true ! Botulism is very unlikely in properly conducted fermentation process as the following factors hinder the development and growth of Clostridium Botulinum (bacteria responsible for botulism): 

1. Acidic environment: The fermentation process lowers the pH allows for a pH below 4.6, an environment in which Clostridium Botulinum cannot survive.
   
2. Presence of Beneficial Microbes: Beneficial bacteria emerging with fermentation, outcompete harmful bacteria, including Clostridium Botulinum.
   
3. Salt: High levels of salt, inhibit botulism.
   
4. Oxygen Presence in Certain Ferments: Kombucha for example, is an aerobic ferment, preventing conditions needed for botulism.
   
5. Cool temperatures: Storing fermented foods in the refrigerator after the initial fermentation process further limits bacterial activity, including that of Clostridium botulinum.
   
   

While it is never possible to say 100%, it is truly unlikely for the botulism bacteria to occur during a fermentation process. It is definitely safer to ferment than making grandmas jam, that’s for sure ! Botulism risks are much higher and more likely in low-acid, anaerobic environments, such as improperly canned vegetables or meats, not in traditional acidic ferments.