Re: [CH] Botulism question.
Michael Nestrud (mike@ataraxis.org)
Tue, 12 Feb 2008 08:35:17 -0500
Riley J. McIntire wrote:
>> OK - maybe I'll switch to freezing. Anyone recommend me a vacuum
>> sealer?
I just wanted to clarify something because it appears there's some
misconceptions.
Realistically vacuum sealing and freezing your stock should be fine.
Botulism, however, is an anaerobic (sans-oxygen) microbe and thrives in
such environments. So while vacuum sealing is a good way to protect
your foodstuffs from certain types of bacteria, not botulism.
There's a concept used in industry to control bacteria called "hurdle"
technology. Basically it means you combine techniques - sterilizing the
jars, sterilizing the stock, freezing, vacuum sealing - providing a
number of hurdles for bacteria to go through to thrive and you get a
synergistic inhibiting effect. Stock is a rich delicious broth for more
than just people, so safety is obviously important.
The challenges (and misconceptions) with vacuum sealers is something the
USDA is struggling with because of the popularity of sous vide cooking
as of late.
For me, I just stick my stock in ice cube trays, transfer it frozen to
zip lock bags, and keep it for 3-4 months and so far I'm alive :)
-Michael