Tag: botulism



by P. Kendall *(5/12) Quick Facts… The Western United States has one of the highest incidences of botulism in the United States because of soil and high altitude. Conditions that favor botulism include a high-moisture, low-salt, low-acid environment in which food is stored without oxygen or refrigeration. Anaerobic conditions can develop […]


Flavored Vinegars and Oils

by P. Kendall and J. Rausch* (2/12) Quick Facts… Flavored vinegars can be safely prepared. They are best stored in the refrigerator. Garlic, vegetable or herb in oil mixtures may support the growth of C. botulinum bacteria. For safety reasons, they should be made fresh. Leftovers should be refrigerated for use within […]