The botulism tag has no wiki summary.
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1answer
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Food Safety - Infused oil with dried herbs
I know using fresh herbs to infuse oil can be dangerous as the oil might become a breeding ground for botulism. I was wondering, if I first rinse my herbs (or peppers for that matter) and then dry ...
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1answer
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Garlic + Oil, Why is this recipe safe?
I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe:
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2answers
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Curing bacon with a wet brine, without nitrates
When making bacon, many of the recipes call for a dry brine using curing salt with nitrates. I've read that it is possible to use a wet brine without the curing salt with the nitrates and just use ...
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1answer
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How long does it take botulism spores to germinate in the fridge?
Based on this question, I started wondering how long I could keep an anerobic food in the fridge before I have to worry about botulism colonization. 1 day? 3 days? 2 months? Clearly it's not a ...
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1answer
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Are the claims legitimate linking botulism to vacuum prepared foods?
I have read in many places 1,2,3 claims of a link between preparing foods sous vide and botulism, with claims that this is because the food is prepared in a vacuum.
This struck me as illogical, so I ...
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3answers
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botulism risk with refrigerated items
SO, a bit of a longer one: Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit)
I've read around the subject a fair bit and ...
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1answer
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How to make garlic oil in a safe way…tomorrow
I am planning on making some garlic oil for a friend of mine as a birthday present. Her birthday is tomorrow, so this question is a bit urgent.
I've read a few of the posts that indicate that ...
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2answers
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What is the sous vide botulism risk if storing meat post-cooking at home?
So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...
