On Thu, 13 Jan 2011 12:42:07 -0800 (PST), Cindy Hamilton
> wrote:

>On Jan 13, 1:48*pm, Brooklyn1 <Gravesend1> wrote:
>> On Thu, 13 Jan 2011 11:40:59 -0600, Melba's Jammin'
>>
>> > wrote:
>> >In article >,
>> > Brooklyn1 <Gravesend1> wrote:
>> >> washed too. *These bulbs grow underground, they are always dirty, and
>> >> that tiny bit of dirt harbors botulism.
>>
>> >Your eyes just got browner, Sheldon. *I
>>
>> >The soil might harbor the clostridium botulinum bacterium that becomes
>> >the botulism poison, but even *that* doesn't happen except under certain
>> >conditions. *You dork! * *
>>
>> And you're plain wrong. *It's rare for botulism to survive cooking but
>> when onions are cut raw there is very good opportunity for cross
>> contamination. *And onions eaten raw in salads are responsible for
>> many a case of foodborne illness, especially from previously prepped
>> salads at restaurants... I never take raw onions at salad bars, and I
>> like raw onions. *Green/spring onions are especially prone to carry
>> botulism... celery too. *The thing is the majority of cases are too
>> minor to seek medical attention so they go unreported, but why spend a
>> miserable day hugging the terlit if it can be avoided by simply
>> washing all produce carefully. *Very few wash produce as soon as they
>> bring it home, they just toss it all in the fridge... produce needs to
>> be washed before placing it in your fridge.
>
>Shel, I think you need to learn more about botulism.
>fresh produce is rarely a source of botulism.)

Is that why folks are warned not to store garlic, onions, etc. in oil?

Cindy, I think you need to learn more about cleanliness.

<verbose alibi re why you don't bathe snipped>