Is garlic in oil safe to eat?

Garlic in oil can be safe to eat if properly prepared and stored. However, there is a potential risk of _Clostridium botulinum_, a bacterium that can cause botulism, a serious illness that can lead to paralysis and even death. Botulism can occur when garlic cloves or minced garlic are stored in oil for an extended period and not refrigerated. The FDA recommends against home-canning garlic-infused oil, as it is difficult to ensure the proper conditions to prevent botulism. The bacterium produces spores that can survive boiling and can only be destroyed by heating the oil to 250°F (121°C) for more than 3 minutes, which can alter the flavor and quality of the oil.

The FDA instead recommends using store-bought garlic-infused oils, which are prepared in a controlled environment to minimize the risk of botulism. It's important to follow safety guidelines when preparing and storing garlic in oil, such as refrigerating it immediately after preparation, using it within a few days, and discarding any unused oil.

Here are some tips for safe handling and storage of garlic in oil:

* Use fresh, high-quality garlic.

* Peel and mince or crush garlic cloves finely.

* Always use food-grade oil with no added flavorings or seasonings.

* Completely submerge the minced garlic in oil.

* Refrigerate the garlic in oil at all times, even if it contains vinegar.

* Consume homemade garlic-infused oil within a few days or up to 2 weeks maximum.

* Discard any garlic in oil that has an unpleasant odor or taste, or if it shows signs of spoilage.

* Do not reuse leftover garlic-infused oil.

* Avoid adding water or liquids to the garlic in oil, as this can create an environment conducive to bacterial growth.

* Do not store garlic in oil for canning, preserving, or long-term storage.

* Use commercially produced garlic-infused oils for safety and convenience.

By following these guidelines, you can safely enjoy the flavor and health benefits of garlic in oil without risking botulism or other foodborne illnesses.