So, what are the odds of actually getting botulism from ketchup? They're pretty slim, to be honest. It's like winning the lottery - it could happen, but it's not very likely. And, if you're using store-bought ketchup, the risk is even lower.
I mean, think about it - ketchup is one of the most popular condiments out there, and if it was a botulism risk, we'd probably know about it by now. It's not like companies are just sitting around, waiting for people to get sick from their products. That wouldn't be very good business, right?
But, hey, it's always better to be safe than sorry. If you're making your own ketchup or using a new brand, just make sure to check the ingredients and storage instructions. And, if you're ever in doubt, just remember - it's always better to err on the side of caution.
Is there a risk of botulism in fermented foods? - Fermented Food Lab
