1 reply to this topic

[Jenny]

The garlic pieces in oil mixture, to ensure Clostridium bot. is prevented, the water activity will be controlled as <0.85. It is understood that garlic must be dry before packing in the oil, if it is re-hydrated the garlic is not safe procedure and vulnerable to Clostridium bot. However, if the garlic is re-hydrated in the brine with >20% of salt water (to keep water activity as low as <0.85 in the water), would it be considered safe to preserve the garlic in oil? This garlic in oil has only water activity control point of <0.85. 

 

Thank you in advance for your comment!

 

[FurFarmandFork]

Involve a process authority on this one to work on your justification. I would run the procedure past an expert who is willing to put it in writing for you. It sounds possible but I wouldn't make that decision on my own.

 

I'd recommend a university extension process authority or someone at Covance.