Food Safety Discussions

[shrinkrap]

I was looking for a thread abchive oil and stumbled on this

How about green onion.....tops?

Some really extreme degree of salinity may also inhibit C botulinum spores from sprouting and reproducing, but I’m pretty sure that even the relatively large amounts of salt used to preserve “salt-preserved” foods itself isn’t enough and that it’s the lactic acid from the lacto-fermentation that does the job, not the salt… The spores themselves can survive pretty extreme conditions, but the live bacteria are much less “tough”, even when the “no oxygen” condition is met. It doesn’t take much aci…