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You use it pretty much instantly then? Or do you take any other steps to prevent the botumism bacteria from thriving?
by cinntaile 3y ago
You use it pretty much instantly then? Or do you take any other steps to prevent the botumism bacteria from thriving?
- anonu 3y agoYes, chilis should be dried out before you use them. For me its been shelf-stable outside for 2-3 months. Obviously, with botulism you would smell it right away if its off.
- loa_in_ 3y ago1) You can't smell botulism bacteria 2) Oils are notoriously shelf stable 3) Botulinum bacteria need oxygen deprived environment and relatively stable ~10°C to proliferate. 4) Botulinum bacteria spores must be present in the bottle