I see a lot of people pairing botulism with like bad food? What is it about food that’s gone bad that makes botulism happen? What even is botulism? Obvi I can search it up, but I want to be explained it in very very laymens terms and to why it happens
In: Biology
“Botulism” is derived from “botulus” the Latin word for “sausage” so, it’s “sausage disease.”
Ages ago, it was discovered the a bit of nitrite salt, saltpeter, completely forbids the bacterium from growing in Salami, Pepperoni, and a host of other cured meat charcuterie items. The salt works by donating free oxygen to the meat, and keeping ham nice and pink.
I don’t know what the folks at Boar’s Head are doing with their line of “uncured” cold cuts, but I have a deep seated distrust of turning away from centuries demonstrably safe practice.
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