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how do you know that garlic+oil could produce botulism?

I think I haven’t understood what kind of food + low oxygen/low acid + room temperature might create botulism… could you help me understand?

I derived that most of those things are animal related, but garlic+oil is not.

Thanks!!

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The botulism spores are abundant in soil, but they don't get activated unless the conditions are met. The main condition is an environment without oxygen and the presence of proteins, which happen both in sealed oil-garlic containers.

I guess I'm having the same struggle as nfin.

> The main condition is an environment without oxygen and the presence of proteins, which happen both in sealed oil-garlic containers.

This seems such a general condition... in first approximation, sealed containers with anything at home are sealed containers with proteins...

Most factory-made food has preservatives and other stuff that stabilize the food and prevent botulism. In particular many foods use vinegar to increase acidity and make it impossible for botulism to bloom.

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