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You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, with a low-acid food, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It is possible to kill the spores with higher temperatures (requiring pressure cooking), though, but that tends to destroy subtle flavors. It's also possible to acidify it, but it's hard to do reliably at home. And yes, dried garlic also reduces risk.

This document from UC Davis has some details, including this on canning:

Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.

And this on acidification:

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils.

(There is actually a way to acidify at home, though - see this answerthis answer.)

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely - it sounds like maybe just relying on dried garlic, but maybe also acidification (hard to say if the citric acid is just a preservative or actually acidifying it for safety). It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.

You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, with a low-acid food, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It is possible to kill the spores with higher temperatures (requiring pressure cooking), though, but that tends to destroy subtle flavors. It's also possible to acidify it, but it's hard to do reliably at home. And yes, dried garlic also reduces risk.

This document from UC Davis has some details, including this on canning:

Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.

And this on acidification:

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils.

(There is actually a way to acidify at home, though - see this answer.)

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely - it sounds like maybe just relying on dried garlic, but maybe also acidification (hard to say if the citric acid is just a preservative or actually acidifying it for safety). It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.

You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, with a low-acid food, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It is possible to kill the spores with higher temperatures (requiring pressure cooking), though, but that tends to destroy subtle flavors. It's also possible to acidify it, but it's hard to do reliably at home. And yes, dried garlic also reduces risk.

This document from UC Davis has some details, including this on canning:

Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.

And this on acidification:

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils.

(There is actually a way to acidify at home, though - see this answer.)

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely - it sounds like maybe just relying on dried garlic, but maybe also acidification (hard to say if the citric acid is just a preservative or actually acidifying it for safety). It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.

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You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, with a low-acid food, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It is possible to kill the spores with higher temperatures (requiring pressure cooking), though, but that tends to destroy subtle flavors. It's also possible to acidify it, but it's hard to do reliably at home. And yes, dried garlic also reduces risk.

This document from UC Davis has some details, including this on canning:

Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.

And this on acidification:

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils.

(There is actually a way to acidify at home, though - see this answer.)

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely - it sounds like maybe just relying on dried garlic, but maybe also acidification (hard to say if the citric acid is just a preservative or actually acidifying it for safety). It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.

You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, with a low-acid food, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It is possible to kill the spores with higher temperatures (requiring pressure cooking), though, but that tends to destroy subtle flavors. It's also possible to acidify it, but it's hard to do reliably at home. And yes, dried garlic also reduces risk.

This document from UC Davis has some details, including this on canning:

Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.

And this on acidification:

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils.

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely - it sounds like maybe just relying on dried garlic, but maybe also acidification (hard to say if the citric acid is just a preservative or actually acidifying it for safety). It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.

You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, with a low-acid food, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It is possible to kill the spores with higher temperatures (requiring pressure cooking), though, but that tends to destroy subtle flavors. It's also possible to acidify it, but it's hard to do reliably at home. And yes, dried garlic also reduces risk.

This document from UC Davis has some details, including this on canning:

Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.

And this on acidification:

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils.

(There is actually a way to acidify at home, though - see this answer.)

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely - it sounds like maybe just relying on dried garlic, but maybe also acidification (hard to say if the citric acid is just a preservative or actually acidifying it for safety). It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.

2 added 1198 characters in body
source | link

You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, with a low-acid food, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It is possible to kill the spores with higher temperatures (requiring pressure cooking), though, and commercial processes oftenbut that tends to destroy subtle flavors. It's also possible to acidify it, but it's hard to do this sort of thingreliably at home. And yes, dried garlic also reduces risk.

This document from UC Davis has some details, including this on canning:

Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.

And this on acidification:

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils.

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely - it sounds like maybe just relying on dried garlic, but maybe also acidification (hard to say if the citric acid is just a preservative or actually acidifying it for safety). It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.

You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It is possible to kill the spores with higher temperatures (requiring pressure cooking), though, and commercial processes often do this sort of thing.

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely. It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.

You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, with a low-acid food, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It is possible to kill the spores with higher temperatures (requiring pressure cooking), though, but that tends to destroy subtle flavors. It's also possible to acidify it, but it's hard to do reliably at home. And yes, dried garlic also reduces risk.

This document from UC Davis has some details, including this on canning:

Canning of garlic is not recommended. Garlic is a low-acid vegetable that requires a pressure canner to be properly processed. Garlic loses most of its flavor when heated in this way. For this reason, adequate processing times have not been determined for canning garlic.

And this on acidification:

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils.

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely - it sounds like maybe just relying on dried garlic, but maybe also acidification (hard to say if the citric acid is just a preservative or actually acidifying it for safety). It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.

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