Can you get sick from eating kimchi? (+3 tips)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing. She writes and reviews content on these topics.
Dr Cinu Varghese’s Highlights;
PhD in food engineering focusing on product development for adolescent health and nutrition from the Indian Institute of Technology Kharagpur, India.
Master’s degree in Agriculture processing and food engineering from Orissa University of Agriculture and Technology, India. Bachelors in Agriculture Engineering from Kerala Agriculture University, India.
Visiting Doctoral scholar at the University of Alberta, Canada through the Shastri Indo-Canadian Institute Fellowship (2018-2019).
“Integration of food science, health, and nutrition knowledge is crucial for promoting individual well-being and sustainability in the food industry, leading to healthier food choices that nourish both people and the environment” – Dr Cinu Varghese
Professional Experience
Dr Cinu Varghese worked as a food scientist and designed and executed experiments to improve product quality, nutrition, flavour, texture, shelf-life, and nutritional value, taking into consideration consumer preferences, regulatory requirements, and cost-effectiveness.
As a Guest faculty lecturer at Kerala University of Fisheries and Ocean Studies, Dr Cinu designed and delivered lectures in food science and nutrition, which include topics such as fundamentals of food processing, food nutrition, and food safety to graduate students.
Dr Cinu collaborated with the University of Alberta, Edmonton, Canada, as a Shastri Indo-Canadian Institute awardee and evaluate and characterize the 3D-printed cookies developed for undernourished adolescents.
Dr Cinu has presented her research work at several international conferences focusing on food science and nutrition like IFT, EFFoST, and IUFOST.
Research articles and book chapters by Dr Cinu have appeared in high-impact, specialized journals in her field, and she is expanding her knowledge domain through new collaborations with scientists.
Education
2022- PhD in Food Engineering, Indian Institute of Technology Kharagpur, India
2017- M.tech in Processing and Food Engineering, Orissa University of Agriculture and Technology, India
2015- B.tech in Agricultural Engineering, Kerala Agricultural University, India
The main publications of Dr Cinu Varghese are:
Research articles
Varghese C., Srivastav P.P., Roopesh M.S (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life. Future Foods; 6(100154); https://doi.org/10.1016/j.fufo.2022.100154
Varghese C., Srivastav P.P. (2022) Formulation and sensory characterization of high energy nutritious cookies for undernourished adolescents. Innovative food science and emerging technologies, 75, 102904, https://doi.org/10.1016/j.ifset.2021.102904
Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese (2021) Advanced techniques in edible oil authentication: A systematic review and critical analysis, Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2021.1956424
Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. (2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods.;9(7): https://doi.org/10.3390/foods9070907
Joy Augustine K, Sudheer K. P, Athira A.S., Cinu V, Haritha M., Rana Salva N. Development and performance evaluation of a motorised rotary banana slicer, 27th Kerala Science congress Alappuzha, 27-29 January 2015: https://ws.kscste.kerala.gov.in/site/publications/Final%20Proceedings%2027th%20KSC.pdf
Book chapters
Varghese C., Srivastav P.P., Roopesh M.S., Sudhakar A.(2022). 3-D Food Printing: Concepts, applications, and Prospects. Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group,USA.
Varghese C., Harsha V., Claudia K.L., Steaphen A. N.(2022). High-Pressure Processing of Foods; An Overview, Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Sudhakar A., Varghese C., Choudhary K., Chakraborty S. K.(2021). Extrusion technology: types, working and different food products. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Conferences/Presentations
Varghese C., Khan M.K., Srivastav P.P. Mathematical modelling of thin layer drying kinetics of moringa leaves.19th IUFoST World Congress of Food Science and Technology held at Mumbai, 23rd – 27th October 2018, Poster Presentation
Varghese C., Srivastav P.P. Development of high-density nutrient-dense food bar for undernourished adolescent girls. IFT conference Meeting held at New Orleans, Louisiana, USA, 2nd– 6th June 2019, Poster presentation
Varghese C., Srivastav P.P., Roopesh M.S. Development and storage of developed high energy, nutrient-dense cookies for undernourished adolescents. 34th EFFoST International Conference held as an online event, 20th-22nd November 2020, Poster presentation
International Conference on Organic Farming for Sustainable Agriculture as an Oral Presenter held at Orissa University of Agriculture and Technology, Bhubaneswar 2020
You can view some of Dr Cinu’s work here:
Linkedin: https://www.linkedin.com/in/cinu-varghese/
ResearchGate: https://www.researchgate.net/profile/Cinu-Varghese
ORCID: https://orcid.org/0000-0002-0119-3735
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we are going to answer the question, “Can you get sick from eating kimchi? And 3 tips to eat kimchi safely.
Can you get sick from eating kimchi?
Yes, you can get sick from eating kimchi. As kimchi is prepared by the process of fermentation, there is a possibility of contamination of the kimchi by microorganisms such as E. coli and Salmonella during the same process, leading to food-borne illnesses such as food poisoning (1).
Kimchi is essentially a dish with Korean origins made by fermenting salted vegetables, particularly cabbage and Korean radish. These vegetables are fermented and then seasoned with fish sauce, scallions, oysters, chili powder, salt, and garlic. The fermented mixture is further seasoned with a thick paste of rice flour.
What are the risks associated with eating kimchi?
Following are a few risks associated with eating kimchi (1, 7–10):
If the kimchi that is ingested has mold growing over it, the poisonous mycotoxins can cause food poisoning and result in symptoms like diarrhea, nausea, and vomiting. This occurs when kimchi is not stored properly, and contamination occurs during the packaging and storage processes.
When most fermented foods are safe to eat, kimchi may get contaminated by bacteria like E. coli, which is not gut-friendly, resulting in serious cases of food poisoning that can even be fatal (8).
Eating kimchi can lead to short-term effects like bloating. This happens when the probiotics present in kimchi kill the harmful bacteria in the gut, resulting in the release of excess gas. Some people might experience severe bloating that can even be painful (1).
The high sodium content of kimchi makes it unsuitable to eat for people with high blood pressure, a history of stroke, or heart disease. Long-term consumption of kimchi has been associated with the occurrence of gastric cancer, according to studies conducted in Korea (1).
People who experience histamine intolerance cannot eat kimchi without getting migraines and headaches. This is because fermented foods are high in histamine. Intolerance to histamine is also associated with more severe symptoms such as low blood pressure, an irregular heart rate, and psychological changes like aggressiveness, anxiety, and dizziness (10).
Some people with compromised immune systems can have adverse reactions to probiotics. Since probiotics are an essential component of kimchi, eating kimchi can lead to severe complications in people with immune deficiencies. Pneumonia, endocarditis, and sepsis are some complications that could occur in such cases (9).
What are the health benefits of eating kimchi?
Kimchi, eaten in moderation and daily, can be quite beneficial for our health.
Provides probiotics
One of the most noticeable health benefits of kimchi is its probiotic action. Probiotics are living microbes and bacteria used in the fermentation of dairy, vegetable, and soy products.
A lacto-fermentation process occurs in kimchi that makes it unique, for instance, it gives it a long shelf life and an improved taste and aroma. In lacto-fermentation, the Lactobacillus bacteria break down sugars into lactic acid, which gives kimchi its unique sour taste (3).
The process of fermentation also enables other beneficial bacteria to survive and propagate. These include probiotics, which are live microorganisms that provide many benefits when used in sufficient quantities.
Gut health
Kimchi contains probiotics that can improve the condition of our gut. These probiotics are useful to balance the bacteria in the gut, consequently easing the digestion process.
Studies reported that Napa cabbage, the main ingredient in kimchi, has been shown to be useful in reducing stomach cancer and colorectal carcinogenesis due to its high dietary fiber content (2).
Kimchi consumption aids in the treatment of IBS by boosting dietary fiber intake while decreasing serum inflammatory cytokine levels and damaging fecal enzyme activity (11).
Weight management
Fresh and fermented kimchi are both low in calories and may boost weight loss. It can help reduce blood sugar and weight. This is because it is high in fiber, more filling, and serves as a low-calorie snack.
A 4-week study of 22 overweight people revealed that consuming fresh or fermented kimchi helped reduce body weight, BMI, and body fat. Furthermore, the fermented variant reduced blood sugar levels (4).
May support heart health
Kimchi has also been found to reduce the risk of cardiovascular disease. It has been found that eating 15 to 210 g of kimchi every day reduces blood sugar, total cholesterol, and bad cholesterol levels to a great extent, all of which are risk factors for cardiovascular diseases (2).
Improves Brain Health
Kimchi can improve brain health. This is because the enteric nervous system is located in the gut and communicates with the brain. Therefore, if gut health is improved, the brain’s health is also improved.
Studies reported the abilities of kimchi and its bioactive compounds to ameliorate amyloid beta (Aβ)-induced memory and cognitive impairments (12).
Other potential benefits
- It can help reduce blood sugar and weight. This is because it is high in fiber, more filling, and serves as a low-calorie snack.
- Because kimchi is rich in beta-carotene, it supports good eye health. Cabbage, which is an essential ingredient of kimchi, is a good source of Vitamin A that is good for the eyes.
- The Lactobacillus bacteria in kimchi helps to boost immunity (1).
- Probiotics present in kimchi may decrease inflammation.
How to store kimchi properly?
The following steps will help you keep your kimchi safe, whether it’s homemade or store-bought (1):
- When it comes to pasteurized unopened kimchi, you can easily store it in a cool, dry, and dark corner of your pantry, away from direct sunlight and heat.
- But once you open the jar of your kimchi then it is recommended to store it with its lid tightly closed in the fridge at or below 40 degrees Fahrenheit (8).
- In the case of the unpasteurized kimchi, it is recommended to store it in the refrigerator at or below 40 degrees Fahrenheit.
How to eat kimchi safely?
The following three tips will help you consume kimchi safely (1):
- Moderation is the key. Consuming 15-21 grams of kimchi safely has been linked to lowered blood sugar levels.
- If you are a first-time eater of kimchi, start by eating one tablespoon only. It is a good idea to let your body get used to the probiotics before eating more servings of kimchi.
- Make sure that after the preparation of kimchi, it is stored in sterilized containers, refrigerated after opening, and not consumed after a month.
Conclusions
In this article, we have answered “Can you get sick from eating kimchi?” as well as provided 3 tips for eating kimchi safely.
References:
- Hongu N, Kim AS, Suzuki A, Wilson H, Tsui KC, Park S. Korean kimchi: promoting healthy meals through cultural tradition. Journal of Ethnic Foods. 2017;4(3).
- Kim HJ, Noh JS, Song YO. Beneficial effects of kimchi, a Korean fermented vegetable food, on pathophysiological factors related to atherosclerosis. J Med Food. 2018;21(2).
- Cha J, Kim YB, Park SE, Lee SH, Roh SW, Son HS. Does kimchi deserve the status of a probiotic food? Critical Reviews in Food Science and Nutrition. 2023.
- Kim EK, An SY, Lee MS, Kim TH, Lee HK, Hwang WS. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutrition Research. 2011;31(6).
- Hwang IM, Ha JH. Human health risk assessment of toxic elements in South Korean cabbage, Kimchi, using Monte Carlo simulations. Journal of Food Composition and Analysis. 2021;102.
- Choi Y, Kang J, Lee Y, Seo Y, Lee H, Kim S. Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea. Food Sci Biotechnol. 2020;29(8).
- Nam GW, Jeong M, Heo EJ, Chang OK, Kim MG, Kwak HS. Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea. Food Sci Biotechnol. 2021;30(11).
- Yan F, Polk DB. Probiotics and immune health. Vol. 27, Current Opinion in Gastroenterology. 2011.
- Son JH, Chung BY, Kim HO, Park CW. A histamine-free diet is helpful for the treatment of adult patients with chronic spontaneous urticaria. Ann Dermatol. 2018;30(2).
- Kim HY, Park ES, Choi YS, Park SJ, Kim JH, Chang HK. Kimchi improves irritable bowel syndrome: results of a randomized, double-blind placebo-controlled study. Food Nutr Res. 2022;66.
- Woo M, Kim MJ, Song YO. Bioactive compounds in Kimchi improve the cognitive and memory functions impaired by amyloid beta. Nutrients. 2018;10(10).
