Originally Posted by petey
I'm just curious how bacterium Clostridium botulinum can develope if the garlic is submerged in oil (no air ) and the jar is closed tightly and kept refridgerated as well? Iv'e been doing this for some years now and the garlic is always good.
This is really getting away from NYBrit's original question ....
Most bacteria are aerobic
(grow in the presence of oxygen) and their growth is retarded in an anaerobic
(no air) environment. C. botulinum
, on the other hand, is an anaerobe
- the presence of oxygen retards its growth, so in an oxygen deprived environment they proliferate (the spores germinate and produce the botulism toxins). A low temperature, under 2ºC/35.6ºF also helps retard the gemerination of the spores - and obviously storing at room temp on the counter would only speed up the process.
Garlic stored in unrefined Extra Virgin Olive Oil (cold pressed) is a bigger problem than when using refined oils - but, the problem is not eliminated without some modifications - the sodium (NaCl) concentration needs to be increased to 0.5-4.0% and the pH needs to be lowered to about 5.0 or less (there's a ratio of NaCl to pH - and I haven't found the
definative answer, yet).
is also present in raw and pasturized honey. That is why honey is not recomended for very young children, the elderly, or anyone with an immune deficiency.
Commercially produced garlic infused oils, or garlic in oil, have to be treated with antimicrobial agents, NaCl, acidifies, or a combination.