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.

trish had something important to tell us on 31 Mar 2004 21:05:07
-0800:

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.

The 'garlic of death' is only created if you have an anaerobic
atmosphere for the botulism spores to grow in. They will not grow in a
dry aerated mix. Garlic stored in oil is dangerous because the oil
covers it entirely and keeps the air out, making the botulism spores
very happy... sprinkling garlic with oil won't harm it, and I don't
think salt counts as anaerobic. I have no idea how long the mixture
will keep though...
~Karen AKA Kajikit
Lover of shiny things...

Made as of 1 April 2004 - 60 cards, 28 SB pages (plus 2 small giftbooks), 48 decos & more!

Visit my webpage: http://www.kajikitscorner.com
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On 31 Mar 2004 21:05:07 -0800, trish wrote:
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.

I make mine with following procedu
microwave some garlic cloves (like 100 g)(1 min at full for 100 g)
take about same amount of coarse sea salt
crush with mortar&pestle
dry in slightly warm oven over plastic sheet
add more microwaved garlic & crush & dry again
add more microwaved garlic & crush & dry again
and finally crush very fine

Microwaving prevents greening. With very fresh garlic it may not be
necessary.

seismo malm

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.

storing garlic in oil is a no-no, -not sure about once roasted though.
Yonks ago i wrote about this as someone was asking about storing
chillies and garlic in oils(and i had just read an article on it.)
whilst the chillies are o.k. the garlic is not as a chemical reaction
occurs with the garlic and vinegar causing what could be a serious
health problem.In shop bought jars something is done in the
manufacturing process to eliminate this.If i have a glut of garlic i
just freeze it.

"trish" wrote in message
om...
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:

http://wellness.ucdavis.edu/safety_i....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.

(Seismo Malm) wrote in message p.fi...
On 31 Mar 2004 21:05:07 -0800, trish wrote:
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.

I make mine with following procedu
microwave some garlic cloves (like 100 g)(1 min at full for 100 g)
take about same amount of coarse sea salt
crush with mortar&pestle
dry in slightly warm oven over plastic sheet
add more microwaved garlic & crush & dry again
add more microwaved garlic & crush & dry again
and finally crush very fine

Microwaving prevents greening. With very fresh garlic it may not be
necessary.

seismo malm

yes, but do you know if, scientifically, cooking the garlic increases
its longevity and how that affects its taste?