Botulism Risk: Garlic In Oil Safety Guide
Botulism, a rare but serious illness caused by Clostridium botulinum, represents a significant food safety risk when garlic is improperly stored in oil, because garlic is low-acid vegetable. The anaerobic environment created by oil can foster bacterial growth, emphasizing the necessity of correct storage guidelines to inhibit toxin production. The storing garlic in oil needs … Read more