Are making home-made flavoured oils safe?
It is important when making home-made oils to take precautions to prevent botulism. Botulism is a type of food poisoning that is present in soil and carried into kitchens on garden produce such as vegetables, herbs and garlic, as well as clothing and hands. It thrives in a moist, low acid environment, in absence of air and in a temperature range of 21°to 43°celsius. The botulism bacteria are destroyed at 100 degrees celsius and if it produces spores, they re not destroyed until they are subjected to a temperature of 116° celsius. References: Clostridium Botulinum, Flavored Oils! Clearly Canola Pamphlet!
