"trish" <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:Hello, I am roasting fresh garlic sprinkled with olive oil
and then adding sea salt and lemon to it to make garlic
salt for cooking. Am I in danger of getting botchulism if
I am roasting the garlic at a high temperature and then
baking it even more after I add the salt? I was reading
something about putting garlic in oil and that people had
gotten sick from it, so I was curious if there was
something in my process that should be enhanced to
decrease the possiblity of making people sick.
Can anyone tell me if I can be reasonably sure that I am
not creating a mixture of death? I'd also like to know how
long I can expect this type of garlic salt to last before
going bad, or if it will go bad at all.
Look here for the times and temperatures necessary:
wellness.ucdavis.edupOpen ↗
oison_book/food_poisoning.html#botulism
Dimitri
What causes botulism? Botulism is caused by the organism
Clostridium botulinum, a spore-forming bacteria. Spores
release a toxin that caused the illness. Although widely
spread throughout our environment, botulism spores only
become dangerous after producing a toxin in an oxygen-free
environment of low acidity. Botulism food poisoning is very
rare, but it can be life-threatening. Botulism may result
from eating improperly processed, low-acid foods such as
green beans, mush-rooms, spinach, olives and beef or fish.
Improper home canning methods account for many botulism
cases. But, improperly processed commercial products can
cause botulism too.
How can botulism be destroyed? Spores are highly resistant
to destruction. They can survive hours of boiling at 212° F
(100° C). Pressure cooking at 240° F (120° C) for 30 minutes
can kill spores. The toxin (not the spores) is readily
destroyed by boiling at 212° F (100° C) for 10 minutes or
heating to 176° F (80° C) for 30 minutes.
How do I avoid botulism risks? Use only proper methods for
canning low-acid foods. Follow directions for home canning
exactly. Avoid commercially canned low-acid foods with
leaky seals or deep dents in the seams of the can. Avoid
all bent, bulging or broken cans. Discard any food that
explodes from a can when it is being opened. If canned food
contents spray across the kitchen or hit the ceiling when
the can is being opened, it is potentially dangerous.
Never, never taste a suspicious food product. Don't count
on cooking to kill the botulism spores. When in doubt,
throw it out. (Don't give it to pets either!) Not even a
taste: foods to avoid! Avoid tasting canned food that is
soft, deteriorating, fermenting, or doesn't smell right.
Even a taste is enough to cause illness. Throw the food
away: It is not worth a life-threatening illness. Never
taste suspicious foods for any reason.
What are the symptoms of botulism? Botulism symptoms are not
like those of ordinary food poisoning. Instead of stomach
symptoms associated with other types of food poisoning,
botulism causes toxic effects to the muscles and the nervous
system. Generally, victims experience symptoms 12-36 hours
after eating, although symptoms have started as long as 96
hours after an exposure. The effects of botulism include
blurred or double vision, dilated pupils, droopy eyelids
that are difficult to open, dry, sore mouth and throat, a
weak grip, and muscle weakness. Other symptoms can include
difficulty swallowing and speaking, difficult breathing,
major muscle weakness and paralysis. Is there treatment for
botulism? Botulism can become life-threatening as the
muscles used in breathing become paralyzed. Victims who
expect the nausea, vomiting and diarrhea typical of ordinary
food poisoning often wait too long to get medical help and
consequently suffer a more severe illness. If you suspect
botulism, get medical help as soon as possible. Antitoxin
and good supportive care in a hospital setting have saved
many lives.
