[nkozyra]

This is more about the preservation method than the contents. The botulism bacteria clostridium botulinumis is anaerobic, so it spreads most frequently in very low oxygen environments, like canning.

A squeeze bottle is unlikely to provide that environment in the medium term. It will likely have too much oxygen exposure.

Tetanus is another example of anaerobic bacteria that's unlikely to occur unless you encounter a low oxygen environment (like a rusty nail underground). A cut or puncture from something exposed to open air is very unlikely to give you tetanus.

[medstrom]

Well, there were reports a few years ago of people dying from homemade garlic oil. No canning needed, the oil is an anaerobic environment. You just put garlic in oil and let it sit in the fridge for a week and you have a lethal poison.

[nkozyra]

That's true there are other ways to create an anaerobic environment, but the article in the parent comment specifically says the garlic oil was canned.

[542354234235]

>the article in the parent comment specifically says the garlic oil was canned

Yes, but you said a squeeze bottle "is unlikely to provide that environment" which is incorrect, as the anaerobic environment is created by the suspension in the oil, which separates the garlic from the air. Just because it wasn't specifically mentioned in the article doesn't mean you didn't put out information was incorrect and dangerous. Garlic in oil must be refrigerated and used within about 3-7 days. https://www.canr.msu.edu/news/stinking_facts_about_garlic#:~....

https://www.freep.com/story/life/food/recipes/2015/07/09/gar...

https://ask.usda.gov/s/article/Can-you-get-botulism-from-gar....

[nkozyra]

That's specifically why I said "medium term." Your example articles actually do not refute this, so you were either being disingenuous or you didn't read them very well. From the first:

"Unrefrigerated garlic-in-oil mixes can foster the growth of clostridium botulinum bacteria, which produces poisons that do not affect the taste or smell of the oil." Keyword 'unrefrigerated.'

From the second:

"when stored in the oil under ideal conditions, it can support the growth of botulism. Ideal conditions happen when improper home canning practices or improper preparation and storage of fresh herb and garlic-in-oil mixtures take place, according to a report from the University of California, Davis." Keywords 'improper preparation' and 'improper home canning practices.'

From your third article: "Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days. Package in glass freezer jars or plastic freezer boxes, leaving ½-inch headspace. " Keywords 'no more than 7 days,' and '1/2 inch headspace' (this is for the oxygen).

The odds of getting botulism from keeping garlic in oil in the refrigerator in a non-airtight container for a few days is infinitesimally small.

Improper canning greatly increases the odds. Time greatly increases the odds. Nowhere did I suggest garlic in oil was safe in perpetuity.

[medstrom]

Not contradicting you, but I feel you focus too much on defending yourself. This is just HN. The important thing is people know to be wary of keeping garlic oil (even in a squeeze bottle) for a week plus. The rest of the facts (or who's technically right) are relevant to very few readers.

[nkozyra]

Sure, but here are the facts:

1. Very few things should be kept in the refrigerator more than a few days due to risk of contamination. Garlic and oil is recommended no more than seven days

2. Under normal refrigeration, to it's fine to keep garlic and oil in a non airtight container, as supported by the above links

I didn't suggest any longer term storage and the idea that I'm espousing something dangerous is somewhat silly given those facts.