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Re: Botulism

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There have been cases of botulism from raw garlic, mushrooms and other vegetables in oil. I am not sure if any cases have been reported from chiles in oil, but the potential is there. The botulism starts because of the moisture present in the food and the lack of oxygen in the oil environment. To be absolutely sure not to have a threat of botulism with chiles in oil, use dried chiles. Botulism must have moisture to start. This is not a problem with chiles in vinegar, because the vinegar is too acidic for botulism to grow. ~-Harry-- ~!- ! Origin: Fidonet<->Internet Gateway (1:102/125.99) Ä Area: BBQ mailing list ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 425 Date: 24 Mar 97 22:24:37 From: "david klose" Read: Yes Replied: No To: All Mark: Subj: RE:meatloaf loafing ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ ÄÄÄ From: "david klose" Message-Id: To: bbq@azstarnet.com Subject: RE:meatloaf loafing Reply-To: bbq@listserv.azstarnet.com This is exactly what I do. I buy brisket '10 to a case', cryo-sumptin packed. Eight of them will go right in the - Freezer. Then any time later on, with three day notice, I can thaw em as I need them in the refrige. They give off a little more blood in the package than the fresh ones but the cook up as good as any. charlie@carlottaweb.com I Smell Smoke!!! And remember: Don't Let Your Meat Loaf! From: "Harry Jiles" Date: 25 Mar 97 Chile-Heads List Ä

Yield: 1 servings


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