Text 23558, 53 rader
Skriven 2015-02-01 13:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Garlic and botulism
===========================
-=> Quoting Dale Shipp to Nancy Backus <=-

 DS> I seem to have heard that jarred minced garlic would sometimes
 DS> develop problems -- e.g. botulism toxins.  Might be an urban myth
 
No, it's true.

The bacterium Clostridium botulinum is anaerobic and spore-forming.
The toxin it exudes causes severe paralytic and often fatal food
poisoning in VERY small amounts.

It can transform into heat resistant spores which are commonly found
in soil and that can survive indefinitely in adverse conditions. The
spores are dormant, tough, and non-reproductive. When the environ-
ment becomes more favorable, the spores can reactivate to their
active, toxin producing reproductive state. The environment they
require for that is a combination of moderate temperatures, neutral
pH, moisture and lack of oxygen.

Unrefrigerated garlic preserved in oil offers all those conditions.

Having said that: 

C. Botulinum, like most bacteria, grow when the temperature
is between 40 F and 140 F and most quickly between 80F and 110 F.
Temps over 175 F for 5 minutes will kill active bacteria but not
spores. Boiling for 10 minutes will destroy any toxins, which is
recommended practise for home canned foods. But to kill the spores
you need sustained temps of 240 F (pressure canning vs. hot water
bath canning of no-acidic foods).

Tomatoes can be hot water bath canned because they are acidic.

Jams and jellies can be as well as the high sugar content "locks up"
the water moisture.

Homemade minced fresh garlic stored in vinegar is safe.

Dehydrated garlic chips stored in oil is safe.

Minced garlic stored in oil in the fridge at 40 F or colder for not
more than 2 weeks is generally considered safe.

Commercially prepared garlic in oil has been acidified with citric
acid or other agents and its pH tested, so it is safe.

YK Jim
                                        
... John Chapman actually planted garlic for the first three weeks.

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