[ianburrell]

"If you were careful with sanitation" is probably the important caveat. But have to keep in mind the potential danger when mess up making food. It is possible that kombucha is easier to mess up than most fermented food or cooking in general. I know beer making is very forgiving of sanitation, and isn't dangerous if mess up.

The speed of food poisoning can be hours for some pathogens. It depends on the pathogen and the amount, and if the body detects the bad food and expels it quickly.