Risky or Not?

819. Storing Garlic Confit in Ben's Refrigerator for Two Weeks


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DALL·E image text: A cheerful Canadian-looking professor in a plaid flannel shirt and beanie gives a thumbs-up inside a refrigerator set at 37°F. In the foreground, a clear container holds golden garlic confit, contrasting with the cold, clean interior. His proud expression highlights satisfaction with his perfectly chilled fridge.

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
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