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  • From: "adriana" <gutierrez-lagatta AT charter.net>
  • To: <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] Vinegar and garlic
  • Date: Wed, 30 Jul 2003 17:37:46 -0500

The question had to do with garlic in VINEGAR, not OIL. The problem with
oil is ythat it creates an anaerobic enironment which is perfect for the
reproduction of the botulism toxin. Don't think it's an issue with vinegar
and if you refrigerate oils it is also safe.
> Storing Garlic in Oil - Warning! - not safe.
>
> It's important to keep food safety in mind when storing garlic in oil.
> Low-acid foods like garlic can be a source of Clostridium botulinum
bacteria
> which are found in soil, water, and air. Oil's oxygen-free environment is
> perfect for growth of this anaerobic bacteria.

Adriana




  • [Market-farming] Vinegar and garlic, adriana, 07/30/2003

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