[e12e]

Interesting - wasn't aware of that. I wonder how hardy those spores are -- that is, if they're as much of a problem with dried garlic, as with fresh?

One easy options seems to be to opt for garlic vinegar instead, as the vinegar is acidic, and doesn't allow the bacteria to thrive?

http://food-hacks.wonderhowto.com/how-to/make-garlic-infused...

edit, see also: http://nchfp.uga.edu/publications/uc_davis/uc_davis_garlic.p...