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For those that stumble across this thread, the links on the NCHFP site have changed, and the PDF for the paper on garlic from UC Davis has been updated. It's now at https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/250352.pdf and via https://anrcatalog.ucanr.edu/Details.aspx?itemNo=8568
It now includes details on how to create acidified garlic in oil to avoid the botulism problem completely, using research from the University of Idaho Extension Service.
For those that stumble across this thread, the links on the NCHFP site have changed, and the PDF for the paper on garlic from UC Davis has been updated. It's now at https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/250352.pdf
It now includes details on how to create acidified garlic in oil to avoid the botulism problem completely, using research from the University of Idaho Extension Service.
By insalata_pazza,
