date:Jul 09, 2013
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 fermentation practices in their homes. The patients purchased bulk tofu sold in unrefrigerated, uncovered, water-filled bins.
Fermented tofu is a danger that publ