Dr. Don and Professor Ben talk about the risks of storing garlic confit at 37 °C (in Ben's refrigerator) for two weeks. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Garlic-in-oil associated botulism: episode leads to product modification. | AJPH | Vol. 80 Issue 11 Botulism from Chopped Garlic: Delayed Recognition of a Major Outbreak | Annals of Internal Medicine Outgrowth and Toxin Production by Clostridium botulinum in Bottled Chopped Garlic - ScienceDirect Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods - ScienceDirect Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil Garlic Confit Recipe 78. Garlic Confit — Risky or Not? The Use and Performance of Household Refrigerators: A Review - James - 2017 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
