RE: [CH] Pepper oil
Mary & Riley (uGuys@ChileGarden.com)
Tue, 26 Sep 2000 12:56:37 -0700
> I went to the site and read what was there about the improperly handled
> potatoes, but I still don't understand. If you can safely destroy the
> bacteria by applying 212+F for 10 minutes, then why is there
> danger from my
> baked potato heated at 500F for an hour?
>
Crossed my mind too. Isn't real clear but "Potatoes which have been baked
while wrapped in aluminum foil should be kept hot until served or
refrigerated" seems to imply that keeping for prolonged periods at room temp
or thereabouts could cause problems. I've had lukewarm foil-wrapped
potatoes at restaurants one should avoid--didn't think to ask how many days
they'd been there, but more than a week wouldn't surprise me--Sizzler?
Don't recall...
To tell the truth Rich M's heating method sounds like the best not only for
safety but for taste. Should transfer flavor and heat better than just
room/cold temp soaking.
Riley
PS Yeah! I can send mail! I've been bangin me head about it--could receive
but not send mail--had just reconfigured my firewall so thought it was that.
But one of the network cards was bum! Arrgghhh!
>
>
> -----Original Message-----
> From: Mary & Riley [mailto:uGuys@ChileGarden.com]
> Sent: Tuesday, September 26, 2000 1:35 PM
> To: chilehead
> Subject: RE: [CH] Pepper oil
>
>
> > Danger DANGER Danger DANGER - Potential bacterial HAZARD!!!
> >
> > never ever put fresh wet peppers under oil!!!!
> > only dried peppers should go into oil, and even then they and the oil
> > should be raised to 212/220F - 100/105C and held there for several
> > minutes.
> >
>
> Pods,
>
> Just some perspective on botulism. Chiles, garlic, etc in oil should be
> refrigerated according to the first reference below (from the Centers for
> Disease Control). No other processing is mentioned although there are
> references to canning techniques.
>
> Potatoes cooked in foil and allowed to cool are a source I found
> interesting. Of the average 110 cases of botulism/yr, 25% are
> food borne so
> that's about 28 cases/yr. If 8% are fatal, that's 2.24 deaths/yr (2 and
> half a halfwit).
>
> Ciao,
>
> Riley
>
> PS Sorry if this thread ended weeks ago--my home firewall is censoring my
> outgoing mail.
>
>
>
> http://www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism_g.htm
>
> How common is botulism?
>
> In the United States an average of 110 cases of botulism are reported each
> year. Of these, approximately 25% are foodborne, 72% are infant botulism,
> and the rest are wound botulism. Outbreaks of foodborne botulism involving
> two or more persons occur most years and usually caused by eating
> contaminated home-canned foods. The number of cases of foodborne
> and infant
> botulism has changed little in recent years, but wound botulism has
> increased because of the use of black-tar heroin, especially in
> California.
>
>
> Prevention [excerpt]
>
> Botulism can be prevented. Foodborne botulism has often been from
> home-canned foods with low acid content, such as asparagus, green beans,
> beets and corn. However, outbreaks of botulism from more unusual sources
> such as chopped garlic in oil, chile peppers, tomatoes, improperly handled
> baked potatoes wrapped in aluminum foil, and home-canned or
> fermented fish.
> Persons who do home canning should follow strict hygienic procedures to
> reduce contamination of foods. Oils infused with garlic or herbs should be
> refrigerated. Potatoes which have been baked while wrapped in
> aluminum foil
> should be kept hot until served or refrigerated. Because the
> botulism toxin
> is destroyed by high temperatures, persons who eat home-canned
> foods should
> consider boiling the food for 10 minutes before eating it to
> ensure safety.
> Instructions on
>
>
>
>
> http://wonder.cdc.gov/mortJ.shtml
>
> Mortality rates for botulism (ICD 005.1) since 1990 in the US per
> Center for
> Disease Control.
>
> Death Count, All Ages, All Races, Both Genders,,
> 1990-1997, By YEAR, The United States,,
> ICD 005.1 to 005.1
> Rates for Infants are per 100,000 live births
>
>
> Abstract
> Death Count, All Ages, All Races, Both Genders,
> 1990-1997, By YEAR, The United States,
> ICD 005.1 to 005.1
> Rates shown for Infants are per 100,000 live births
>
> Year Death Count Population Death Rate
> 1990 4 (VALID) 248922111 (VALID) 0.00 (UNRELIABLE)
> 1991 2 (VALID) 252276294 (VALID) 0.00 (UNRELIABLE)
> 1992 1 (VALID) 255142528 (VALID) 0.00 (UNRELIABLE)
> 1993 0 (VALID) 257866383 (VALID) 0.00 (UNRELIABLE)
> 1994 0 (VALID) 260423572 (VALID) 0.00 (UNRELIABLE)
> 1995 2 (VALID) 262806753 (VALID) 0.00 (UNRELIABLE)
> 1996 1 (VALID) 265405792 (VALID) 0.00 (UNRELIABLE)
> 1997 2 (VALID) 267720362 (VALID) 0.00 (UNRELIABLE)
>
> Information About this Report
> This file is a CDC WONDER/PC Data File from the dataset "Compressed
> Mortality".
> Your comment about this query: "Compressed Mortality".
> This report was generated on 9/26/00 12:30.
>
>
> > -----Original Message-----
> > From: owner-chile-heads@globalgarden.com
> > [mailto:owner-chile-heads@globalgarden.com]On Behalf Of yoda
> > Sent: Monday, September 25, 2000 5:17 PM
> > To: Angel Cooper; chilehead
> > Subject: Re: [CH] Pepper oil
> >
> >
> > Danger DANGER Danger DANGER - Potential bacterial HAZARD!!!
> >
> > never ever put fresh wet peppers under oil!!!!
> > only dried peppers should go into oil, and even then they and the oil
> > should be raised to 212/220F - 100/105C and held there for several
> > minutes.
> >
> > fresh peppers should only go into vinegar/water/salt solution and the
> > vinegar should be not less than half strength 5% - pierce the peppers
> > first, (and a little boiling in the vinegar solution will increase
> > longevity)
> >
> > these also hold true for fresh garlic/onions/herbs
> >
> > Angel Cooper wrote:
> > >
> > > My sister has been trying to make chile pepper vinegars and oils.
> > >
> > > She has run into a couple of problems with the oils and I now turn to
> > > you for advice.
> > >
> > > The first problem that she had was that after about a week,
> she checked
> > > the bottles and the oilwas seeping out of the stoppers. I told herto
> > > pour off some of the oil because of gases and expansion of
> the peppers.
> > > She did this
> > >
> > > Today she called to say that the peppers below the oil are fine, but
> > > that the part that has floated above the oil has molded.
> > >
> > > Any suggestions as to why and or what she should do.? I ad told her
> > > initially to make a slit in some of the peppers to make sure that the
> > > "heat" got into the oil and these sunk to the bottom and have stayed.
> > >
> > > Thanks in advance for your help
> > >
> > > Angel
> >
> > --
> > Jim W My opinions are just that; not my
> employer's or my wife's!
> > !! Do not assume that your freedoms are assured !! The truth is out
> > there
> > Brew and Let Brew; Homebrewing is Fun -- For a Hot Time: EAT CHILES
> >
>