Type B botulism in a Korean couple after eating homemade doenjang

Maricel Dela CruzDepartment of Emergency Medicine, Drexel University College of Medicine, Philadelphia, PA, USA; Correspondence[email protected]

Jane E. MiloradovichPhiladelphia Poison Control Center, The Children’s Hospital of Philadelphia, Philadelphia, PA, USA;

Ahmed MostafaDepartment of Emergency Medicine, Drexel University College of Medicine, Philadelphia, PA, USA

Rita McKeeverDepartment of Emergency Medicine, Drexel University College of Medicine, Philadelphia, PA, USA

David VearrierDepartment of Emergency Medicine, Drexel University College of Medicine, Philadelphia, PA, USA

References

Jung WY, Jung JY, Lee HJ, et al. Functional characterization of bacterial communities responsible for fermentation of doenjang: a traditional Korean fermented soybean paste. Front Microbiol. 2016;7:1–10.
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Type B botulism in a Korean couple after eating homemade doenjang

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