A great episode, it could have been titled Eat Shit and Don’t Die. Seriously, I don’t understand why scientists are unprepared to distinguish between fermentation and putrefaction. Just specify which microbes will either preserve or change food that can be appreciated without harm, regardless of how they smell culturally, and those that are pathogens. Sometimes food does really go bad and will harm you. Botulism isn’t a great example because it has no odor. Instead think of the many that do stink: Listeria, E. coli, Staph, etc. Sometimes they’re related to the “good” bacteria in fish sauce, sausages, cheese, etc, but the latter definitely are not poisonous.