Re: [CH] Safety of olive oil dip
YODA (yoda@clark.net)
Thu, 1 Jul 1999 11:59:24 -0400 (EDT)
Raw, moist garlic, with spores under oil is/can be bad - don't do it.
In my mix, the moisture levels are so low as to most likely be unsuitable
for bad things to grow, as the garlic and herbs are dried. But nothing is
a sure thing, so to be safer, gently and carefully heat the mix to
260F and keep it there for a few minutes. ( I don't, but I also eat
rare meat and raw vegetables almost daily. Maybe I am a chronic risk
taker. I also drive to work most days, and frequent the post office.)
On Thu, 1 Jul 1999, Robert Farr wrote:
> Date: Thu, 01 Jul 1999 11:06:32 -0400
> From: Robert Farr <rbfarr@erols.com>
> To: Charles Demas <demas@sunspot.tiac.net>
> Cc: Ron Hay <ronhay@pacbell.net>, chile-heads@globalgarden.com
> Subject: Re: [CH] Safety of olive oil dip
>
> Be especially careful of garlic in oil.
>
> Per the Food Safety folks who approved my hot sauce manufacturing
> operation and commercial kitchen, garlic in oil can create one of the
> worst botulism toxins - and it requires special FDA certification if one
> chooses to sell a product containing those ingredients.
>
> Robert.
>
--
Jim W My opinions are just that, not my wife's or my employer'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.