I used to use fresh herbs. But now I use dried, I find that is safer. ... Haven't had the problem with garlic olive oil.
/ I heat the oli to about 220-250, five minutes or so, let it cool down then strain and put it in a ball container.
Zaskar, evidently you are thinking of hazards different
from the topic of this thread. With botulism you don't, in reality, empirically have any idea whether anything is "safer" or not, nor whether you've "had the problem with garlic olive oil," unless you catch the food poisoning, in which case you may improve your chances of survival beyond the classic 50-65% with prompt medical attention for the strange neurological symptoms you'll experience. For preventing botulism, the heating-the-oil comment above repeats a gross misconception addressed before in this thread and elsewhere in eG.
Folks -- please, please, read this whole thread!
before repeating misconceptions already addressed here.
There are different strains of C. Botulinum, with different low-temperature-resistance
Yes, I have that information in depth, in print, and it's behind my comments here. For example, selections from much more info in a current standard authoritative physicians' reference (the professional Merck Manual,
emphasis to distinguish from other Merck pub'ns with related titles):Seven ... antigenically distinct toxins are elaborated by the sporulating, anaerobic gram-positive bacillus C. botulinum. Human poisoning is usually caused by Type A, B, E, or F toxin. Type A and B toxins are highly poisonous proteins ... Exposure to moist heat at 120 C (248 F) for 30 min kills the spores [SEE upthread comments on the persistent hot-oil misconception about this, and why -- MH]. Toxin production can occur at temrperatures as low as 3 C -- i.e., inside a refrigerator -- and does not require strict anaerobic conditions... Home-canned foods are the most common sources, but commercially prepared foods have been implicated in about 10% of outbreaks. Vegetables, fish, fruits, and condiments are the most common vehicles... In recent years, noncanned foods (eg, foil-wrapped baked potatoes, chopped garlic in oil, patty melt sandwiches) have caused restaurant-associated outbreaks... C. botulinum spores are common in the environment...Always take your food-safety info directly from reliable authoritative sources, not from rules-of-thumb quoted confidently and sincerely on online food fora!!