Questions tagged [botulism]
The botulism tag has no usage guidance.
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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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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 ...
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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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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 ...
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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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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 ...
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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:
http://www.foodnetwork.com/recipes/jamie-oliver/amazing-...
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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 ...
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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 ...
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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 ...