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Offlinesnoot
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Mushroom oil & Botulism
    #7565352 - 10/27/07 12:20 AM (16 years, 3 months ago)

I'm wondering how this bacteria works, and I'm just curious about how long mushroom oil is good for. I've had some porcini/chanterelle oil for some time now, that I made myself. Usually stored at room temp. Usually I cook it very hot, but I'm just curious as to the health concerns with this. Also there are lil chunk sof mushroom in the oil aswell as some bay leaf.


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OfflineRogerRabbitM
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Re: Mushroom oil & Botulism [Re: snoot]
    #7566366 - 10/27/07 10:46 AM (16 years, 3 months ago)

I can't imagine any bacteria surving a hot frying skillet.
RR


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Re: Mushroom oil & Botulism [Re: RogerRabbit]
    #7566445 - 10/27/07 11:18 AM (16 years, 3 months ago)

I"m just concerned if I were to put it on french bread or something you know.


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Re: Mushroom oil & Botulism [Re: snoot]
    #7568782 - 10/28/07 04:44 AM (16 years, 3 months ago)

it is the toxins in the waste of Clostridum botulinum that are most harmful, not the actual bacteria itself.


Botulism (Latin, botulus, "sausage") is a rare, but serious paralytic illness caused by a nerve toxin, botulin, that is produced by the bacterium Clostridium botulinum. Botulinic toxin is one of the most powerful known toxins: about one microgram is lethal to humans. It acts by blocking nerve function and leads to respiratory and musculoskeletal paralysis.

There are three main kinds of botulism:

* Foodborne botulism is caused by eating foods that contain the botulinum toxin.
* Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin.
* Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. This is the rarest type of botulism.

when i make morel oil or porcini oil for myself...i store it long term in the refrigerator in a bottle wrapped in aluminum foil. when im ready to use some i run the top of the bottle under warm water to melt dome of the oil so i can pour it out. i keep morel oil for a year like this.


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Re: Mushroom oil & Botulism [Re: greys]
    #7569505 - 10/28/07 01:04 PM (16 years, 3 months ago)

whats the purpose of tinfoil? Does it need to be inthe refridge?


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Re: Mushroom oil & Botulism [Re: snoot]
    #7570574 - 10/28/07 06:22 PM (16 years, 3 months ago)

oil is degraded by light. the foil blocks light. keeping it in the fridge will lengthen shelflife and keep the flavor from going rancid during long term storage.


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