8

Doubtful. The botulism risk usually arises from long term storage of garlic cloves in olive oil under anaerobic (no oxygen) conditions. You with your garlic powder are nowhere near those conditions. Cooks cook garlic in olive oil all the time, with no ill effects. Promoted to answer as requested. I was not sure where we draw the line on food safety concerns....


2

Botulinum bacteria require a moist environment to germinate, reproduce, and produce botulinum toxin. Therefore, there is no risk of botulism from eating fully dried ingredients (unless they already contained botulinum toxin, which would not occur in a normal processing pipeline). It is absolutely possible to acquire a foodborne illness from uncooked dried ...


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