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Thread: Myth? Garlic stored in oil developing botulism - could this be true? page

  1. #1
    EvansMom's Avatar
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    Myth? Garlic stored in oil developing botulism - could this be true?

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    I frequently store my garlic in oil, via a salad dressing mix that I have made up about every two to three days. The salad mix contains squozen garlic, vinegar, EVOO, salt, pepper. Then I bring some to work with me every day. Having this mix makes my mornings quicker and easier.

    However, my mom recently read that garlic stored in oil over 24 hours can/will develop botulism. Is the science sound on this? Is this a myth? What about garlic stored in vinegar and oil?

    Thanks!

  2. #2
    runnergal's Avatar
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    The vinegar in salad dressing protects it.
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    apple's Avatar
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    I had read it is safe for a few days. The vinegar might protect it. I know when you buy pre-made garlic infused olive oil (like the stuff made for bread dipping) it has citric acid in it, preventing it from growing botulism. Don't know if vinegar does the same thing.
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    Clostridium botulinum is killed by a low pH, so as long as there is enough vinegar then you are safe. i don't know how much is "enough," but if you're using it up every few days then i think you're fine. if it worries you, store the dressing in the fridge.

  5. #5
    lil_earthmomma's Avatar
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    Definitely not a myth, but the vinegar "should" kill the botulisum. You could always have everything mixed and just add the oil when you dress the salad.
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  6. #6
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    Definitely not a myth. As a canning and preserving enthusiast, I know that storing anything in oil is bad. You don't want to mess with botulism. i don't know about vinegar's role in preventing botulism, so please research more about it.

  7. #7
    EvansMom's Avatar
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    Quote Originally Posted by lil_earthmomma View Post
    Definitely not a myth, but the vinegar "should" kill the botulisum. You could always have everything mixed and just add the oil when you dress the salad.
    I like this idea! Thanks!

  8. #8
    EvansMom's Avatar
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    I was thinking too that vinegar "should" kill botulism, esp. since the garlic chunks and vinegar are below the oil (since oil floats ) when stored on my counter. But I think I will keep the garlic out of the mix until I use it, at least for now.

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