Is cook­ing oil a safe preser­va­tive for veg­eta­bles?

The Northern Advocate - - Bite -

Not en­tirely. It ex­cludes air, pre­vent­ing moulds and ox­i­di­s­a­tion, but un­for­tu­nately oil doesn’t stop the growth of anaer­o­bic (ie not de­pen­dent on air) bac­te­ria — and one of th­ese is Clostrid­ium bo­tulinum, which can lead to fa­tal re­sults. It’s rare in New Zealand, but to avoid any chance of bot­u­lism in veg­eta­bles pre­served in oil ei­ther keep them re­frig­er­ated and use within a week or so, or briefly cook in vine­gar be­fore cov­er­ing with oil (fruit is okay be­cause of its acid con­tent).

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