Preserving "garlic-herbs" in vegetable oil may be at risk of

Preserving "garlic-herbs" in vegetable oil may be at risk of

Beitragvon jiraporn66 » Mi Jan 26, 2022 11:41 am


Share knowledge about healthslotoxand disease exercise method weight loss tips for good health You can eat delicious food for a long time.

I've seen food preservation games, have formulas to play. and many techniques that gamblers can use for making money. Plus there are many games to choose from. Today we have the with garlic and herbs or spices. Into the bottle that contains some oil? If you don't do it right There is a risk of bacterial contamination. You may get sick after eating.
The Physics of Textiles, Food and Surroundings Facebook page states that botox contamination from plants that have been soaked in fat says: Botox is normally produced by biosynthetics. Biosynthesis from Clostridium botulinum bacteria that are relatively abundant in soil. and live happily in parts that directly touch the ground, such as roots, tubers, petals, shoots, cones, etc., and can also grow well in “Anaerobic condition) and low acidity conditions, etc.

Therefore, conditions conducive to Clostridium botulinum contamination must include the following components:

Down to earth, fresh food used as a starter is usually “Plant parts that come into direct contact with the soil” such as bamboo shoots or garlic heads, but they are often not found on the menu caused by bringing other parts of the plant up from the ground.
Not sour. The conditions used in that type of menu must be “non-acidic / non-acidic / non-acidic / non-acidic” states in that food. Therefore, various sour pickling menus are not often found to be contaminated with Botox.
Food storage conditions must be oxygen free.
which is mostly

If water is used as a medium, such as for pickling, the marinade is usually filled. and release until still without moving with a tight seal Until the oxygen contained up to 1/5 of the total gas in the atmosphere is unable to penetrate into the marinade. Therefore, the atmosphere in the marinade is like a paradise for this leaven.
or in the case of using vegetable oil for soaking which is usually oxygen gas and other gases can dissolve in oil better than water Therefore, the oxygen gas contained in the water originally It is engulfed by the oil snatching oxygen from the bosom of the moisture that is trapped in the meat of the raw material. Thus, Clostridium botulinum has a chance to survive. and ready to create a substance Botox out in the food
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Re: Preserving "garlic-herbs" in vegetable oil may be at ris

Beitragvon wilbly » Sa Apr 16, 2022 4:52 pm

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