Richard Periut wrote:

Garlic in oil, when mishandled, can indeed result in botulism poisoning.
Baked potatoes wrapped in foil, when mishandled, can also result in botulism
poisoning.

First you say garlic in oil can't:

> You have no clue to what you are talking about. The type of food
> poisoning associated with botulism a syndrome at the neurological level.
> Oil "standing" for a while will cause the spore to germinate that
> quickly. Do a search on google and realize what nonsense you are talking.

Then you say baked potatoes wrapped in foil can't:

> Guy, PLEASE get a friggin book on microbiology and stop babbling. You
> need warmth, anaerobic conditions, and spores, for the aforementioned to
> happen. A potato wrapped in foil for a couple of hours wont cut it. The
> cases usually involve thick viscous foods (stews, soups, et cetera,)
> which can totally seal the spores in an anaerobic milleau, warmth for
> several hours, and usually involving root veggies et cetera which are
> contaminated with the spores.

You're wrong on both counts. Try a little reading.

From the Centers for Disease Control page on botulism:

Vehicles of transmission have included homemade salsa,
BAKED POTATOES COOKED IN ALUMINUM FOIL, cheese sauce,
GARLIC IN OIL, and traditionally prepared salted or
fermented fish in Alaska.

http://www.cdc.gov/ncidod/dbmd/disea...botulism_t.htm

There's lots more on the CDC site on the subject, including case
studies. If you're really interested in the subject I suggest
you read it.

> and am credentialed by the ABIM. www.abim.org ,look me up.

Congrats. You're living proof of how many doctors are woefully
uninformed on the subject of food and nutrition.

--
Reg email: RegForte (at) (that free MS email service) (dot) com