Re: [CH] RE:botulism....again

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l
>
>With removing the items, it can be refrigerated. That is done to prevent
>rancidity of the oil rather than for botulism since the spores were
>killed in heating. If items are left in and then become uncovered as the
>oil is being used, they can pick up spores and become a problem. That's
>why commercial oils use preservatives.
>
>There were only about 30 cases last year in the USA. That is amazimgly
>low considering how easy it is to grow.
>--
>St. Kit
>
If commercial oils use preservatives, why is there a problem adding garlic
and peppers to them?  Don't the preservatives work on the garlic and peppers
as well as the oil?

Charles

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• Maybe in reply to: Kit Anderson: "[CH] RE:botulism....again"
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