tiny, but serious. still, i tend to be extremely cautious about these things in theory, if not in practice, because i'm usually writing for a very general audience. and it's dwindling already without me killing any of them off.
Well, if the risk of botulism is 1 in 10,000 at room temp (using your numbers) which is prime temp for the toxins to grow, it is probably in the one in a billion range held at 40 F. I just couldn't bring myself to worry about that.
Originally Posted by FDA Germination, growth, and toxin formation by Clostridium botulinum type A, and proteolytic B and F
50-70°F (10-21°C) 11 hours
Above 70°F (above 21°C) 2 hours
Germination, growth, and toxin formation by Clostridium botulinum type E, and nonproteolytic B and F
37.9-41°F (3.3-5°C) 7 days
42-50°F (6-10 °C) >2 days
51-70°F (11-21°C) 11 hours
Above 70°F (above 21°C) 6 hours
FWIW, I was just curious and thought some might be interested as well. Obviously, the risk of botulism is quite minimal. Eating raw oysters is much more dangerous (norovirus), for example. Edited by b1os - 11/5/12 at 2:56pm
So olive oil--ok to store at room temp for a very long time
garlic--ok to store at room temp for weeks
put garlic in olive oil--throw away immediately?
Obviously the garlic has been peeled in this scenario (and crushed in some descriptions) but is that all it takes to go from A-OK to botulism?
The anaerobic part seems to be the important distinction.