Questions tagged [botulism]

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13 votes
3 answers
34k views

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 ...
mlissner's user avatar
  • 231
29 votes
8 answers
71k views

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how ...
FvD's user avatar
  • 482
10 votes
1 answer
91k views

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 ...
FuzzyChef's user avatar
  • 63.8k
11 votes
2 answers
13k views

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 ...
yossarian's user avatar
  • 19k
14 votes
1 answer
26k views

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 ...
Jeff Axelrod's user avatar
  • 4,929
5 votes
2 answers
3k views

Food safety and botulism indicators for pressure canned goods

Several months ago I canned some ham and pea soup, following this recipe verbatim. All went well and the jars have been sitting in my dark pantry ever since. This was my very first time (ever) using a ...
hotmeatballsoup's user avatar
3 votes
1 answer
1k views

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: http://www.foodnetwork.com/recipes/jamie-oliver/amazing-...
Rob LaRubbio's user avatar
3 votes
3 answers
6k views

Botulism risk - homemade pizza sauce?

I've read a bunch of threads on botulism risks in various foods, but had a specific question about a recipe I sometimes use. This is for a pizza sauce. The recipe calls for: 1 can (28 oz) of crushed ...
pizza fan's user avatar
1 vote
1 answer
5k views

Botulism in regards to microwaving garlic, honey, ACV, lemon juice, olive oil and powdered ginger for 15 seconds

I am wondering if I mix 1 tbs of honey, ACV and olive oil with 1 crushed garlic with a squirt of lemon juice, then microwave it for 15 seconds (enough make the mixture bubble but not overflow) can ...
Violet's user avatar
  • 35
1 vote
1 answer
3k views

Is storing homeade dressing with garlic powder safe?

I would like to make a salad dressing with apple cider vinegar, evoo, maple syrup, mustard, onion and garlic powder, cayenne, and italian seasoning. I know nothing about food safety, is it safe to ...
chobo's user avatar
  • 121