[Sca-cooks] Flavored oils...

[Terry Decker]

Botulism in garlic stored in oil, okay.  This can be a problem.  Roots often
carry Clostridium botulinum bacteria.  This is not a problem as long as they
are kept in the air, C. botulinum being an anaerobic critter.  Cleaned raw
garlic can carry the bacteria.  Storing the garlic in oil can create an
anaerobic environment and may cause botulism when ingested.  The problem
came to light in commercial kitchens where the garlic in oil was left on the
counter for ease of access.

C. botulinum does not reproduce effectively below 40 degrees F.  Store your
garlic in oil in the refrigerator.  When you use it, put it back in the
refrigerator immediately and you should have no problems.

Bear



>Hello Again!
>
>I came across an article that spoke about using garlic in olive oils and
how
>it sometimes causes bochulism (my spelling is horrible and I apologize for
>it).  Does anyone else know if this is the case?  The recipe I used said
>nothing about worrying about poisoning people with these oils or keeping
>these things in the cooler afterwards!  Arg!
>
>Should I toss everything out?  Please help!
>
>--Artemesia
>
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