So, how does botulism happen in the first place? Well, it usually occurs when food isn't stored or handled properly, allowing the bacteria to grow and produce those toxins. It's kind of like when you leave a leftovers in the fridge for too long and they start to go bad - but, you know, way worse.
Now, when it comes to ketchup, the chances of getting botulism are pretty low. I mean, ketchup is a pretty acidic condiment, which makes it harder for the bacteria to grow. It's like trying to grow a plant in a saltwater aquarium - it's just not gonna happen.
But, let's say you're using a homemade ketchup recipe or something, and you're not storing it properly. That's when things could get a little hairy. If the ketchup is contaminated with the bacteria and you don't store it in the fridge at the right temperature, you might be looking at a botulism risk.
Botulism
