On Fri, 22 Oct 2004 21:23:29 +0100, June Hughes
> wrote:

| In message >, The Reids
| > writes
| >We are told to not store garlic in olive oil because of botulism.
| >So what about truffles in olive oil?
| >Our various pastes seem to have a little vinegar in, but the
| >flavoured oil does not.
|
| I haven't a clue to the answer but would be interested to read the reply
| of someone who has.

<grabs books>
121 deg C for 3 mins, at the center of the food, called Botulinum Cook (BC)
and anaerobic conditions.

Clostridium Botulinum (CB) does not grow when oxygen is present, so soil
containing on CB, as it often does, on root vegetables causes no problems,
because it can not grow and produce Botulinum toxin. It is a very good idea
to wash soil off vegetables. to reduce the Botulinum contamination.

If one goes from aerobic conditions to Botulinum Cook and then stores in
anaerobic conditions: tinned, or stored in oil etc. you are quite safe.

************************************************** *****
* One can not do this reliably in a domestic kitchen *
************************************************** *****

This is why one should throw away blown cans. The professionals do not
*always* get it right. When bacteria grow in a can they produce gas and
the can blows. Those bacteria *may* be Clostridium Botulinum.

--
Dave F