Opinions on botulism risk in ginger-scallion oil?

EcoLab wrote:Pasteurized, refrigerated carrot juice was also involved in a botulism outbreak in 2006. Temperature abuse was suspected, since the type of toxin involved cannot be formed at temperatures less than 50°F (10°C). The U.S. FDA now recommends that low-acid juices, such as carrot juice, include factors that will control C. botulinum, such as processing or pH <4.6, in addition to refrigeration.5 Smoked fish has also been involved in botulinum outbreaks. The strains sometimes associated with seafood (non-proteolytic strains) may grow at lower temperatures (39°F; 4°C) than proteolytic strains, but have higher water activity requirements (0.97).6 Spores will survive freezing and are more resistant to irradiation than many other bacteria.

chgoeditor wrote:Random thoughts on why it might or might not be a risk:
1. I heated at a sizzling point for a few minutes. Probably not long enough to kill botulism spores? Of course, I always worry that if you don't heat for long enough you actually encourage spore growth.

2. I know that if I put it in the fridge or freezer and consume it quickly the botulism risk is relatively low. (I'm going out of town in a couple days, so freezer seems like the best option.)

3. Garlic is one of the higher-risk ingredients when it comes to the botulism risk & flavored oils, as are herbs because they have a high water content. I haven't seem anything about scallions and ginger, but both do have a higher water content. (But...more of the water evaporates when cooking, so would the risk be reduced?)

4. Neither ginger or scallion is particularly acidic. As I understand it, the more acidic, the less "botulism-friendly" an ingredient. (Hence the reason that flavored vinegars pose a much lower botulism risk than flavored oils.)

(It also raises the question...is there an additive that's neutral in flavor but makes a flavored oil more acidic?)

Colorado State University Extension wrote:Garlic in oil. For added safety, the Food and Drug Administration (FDA) now requires that all commercial garlic in oil products contain specific levels of microbial inhibitors or acidifying agents such as phosphoric or citric acid. Although most garlic products do contain these additives, some boutique or specialty mixes may not. Always check the label to be sure.

As for home-prepared mixtures of garlic in oil, the FDA recommends that these "be made fresh for use and not left around at room temperatures." Refrigerate left-overs for use within 10 days, freeze or discard.

University of Illinois Extension wrote:If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oil at home, keep it refrigerated and discard if not used within 10 days (updated 10/04).

Herbs and oils are both low-acid (pH<4.6) and can support the growth of the pathogenic C. botulinum bacteria. These bacteria, under the right conditions, produce a toxin that causes the extremely serious illness, botulism, in people who eat the tiniest amount of the toxin. Botulism is fatal in about 30 to 35 percent of cases.

Avoid making flavored oil that is potentially dangerous. Ideal conditions for the unwanted growth of C. botulinum include low acid environment (usually pH>4.6), anaerobic (oil provides an anaerobic environment), with enough available water and room temperatures.

These bacteria are found very commonly in soil, water and air. Surrounding these low-acid foods with oil creates an oxygen-free environment (anaerobic) that is perfect for the growth of the bacteria and formation of its toxin (poison). The safe and recommended method for making flavored oil follows:

Herb Flavored Oil - Cold Infusion Method

Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb.

1-2 cups green herbs
1 cup oil (olive oil, walnut oil, etc.)

In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
Add herbs and push under boiling water with a long handled spoon.
Return water to a boil and blanch herbs, covered, for 5 minutes.
Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
Place herbs in a blender and add oil. Puree until smooth.
Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
Cover tightly and refrigerate; use within 10 days. Updated October 2004.

Cathy2 wrote:Hi,

I just read the recipe. It sounds very close to the sauce served with Mike's chicken at Sun Wah BBQ.

Regards,

Cathy2 wrote:Hi,

I made the ginger-scallion oil this evening. It is precisely what is offered at Sun Wah BBQ. Until this article, I had never realized they pour hot oil over it. I did use a deep mixing bowl with a towel ready to cover in case in spit as wildly as promised. It certainly did foam up, though well contained.

Thanks!

Regards,

thaiobsessed wrote:Keep in mind, too, that botulism is very rare. Per the CDC, there are about 25 cases of food-borne botulism in adults each year in the US (about 90 Americans die from lightening strikes each year). So, while it's smart to be cautious, you are at very low risk of botulism no matter how you cook things.

Cathy2 wrote:

University of Illinois Extension wrote:If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oil at home, keep it refrigerated and discard if not used within 10 days (updated 10/04)./]

Sweet Willie wrote:

Cathy2 wrote:

University of Illinois Extension wrote:If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oil at home, keep it refrigerated and discard if not used within 10 days (updated 10/04)./]

The last sentence has me curious & a bit concerned. I've been making mojo de ajo at home (heating olive oil w/cloves of garlic for 50 minutes at 300 degrees. I then mash the cloves and put in container, (always w/enough oil to cover mashed garlic) and keep in fridge. I have been using that garlic oil for months after making it. If I'm reading your post correctly, I should discard the garlic oil after 10 days

jlawrence01 wrote:^^^

The problem with botulism is that you only get ONE mistake.

Gypsy Boy wrote:Hadn't really given it much thought until I saw this thread. A while back--say 3 or 4 weeks ago--I simmered about thirty cloves of garlic in olive oil on the stove for the better part of an hour or two. When it cooled, I immediately stuck it in the frig. I've been picking out cloves from time to time to use them. But I'm way past the 10 day "deadline" I see here. Am I toying with death? (Or uncomfortable illness?)