Botulism risk with refrigerated items
Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit)
I've read about the subject a fair bit, and know the inherent risks with garlic in oil or items vacuum packed in the fridge for a long time.
However, I recently read about the use of nitrite salt in refrigerator brines for cured ham (a week-long process), which the author claimed was used to maintain the colour of the meat (which darkens without the nitrites) and also prevent botulism growth. But if all the ingredients were at 4°C before going into the fridge, what botulism growth could there be, especially in one week?
Is there something I'm not aware of, or this person uninformed?
Best Answer
Botulism thrives in high-moisture, low-acidity, low-salinity, anaerobic environments at between 50 and 130 degrees.
In your refridgerator pickles, you're:
- keeping cold
- adding acid
- adding salt
All of which should at least prevent the botulism from reproducing in great enough numbers to be toxic, if not outright killing it.
That's not to say nothing nasty can grow in refrigerator pickles — you're likely safe from botulism, however.
Pictures about "Botulism risk with refrigerated items"
Quick Answer about "Botulism risk with refrigerated items"
At 8°C, a temperature to which chilled foods are often exposed during and after retail sale, nonproteolytic strains of C. botulinum can produce toxin within 3 weeks. In addition prestorage at 3°C for up to 2-4 weeks stimulates the toxinogenesis of nonproteolytic C. botulinum type B at a subsequent storage at 8°C.Can things in the fridge get botulism?
There seems to be a myth that open tins in the fridge cause botulism, but it isn't true. Botulism is a rare & life-threatening condition caused by Clostridium Botulinum bacteria. These toxins attack the nervous system causing paralysis. But, a little anecdotal research quickly clears this myth up.Can you get botulism from store bought food?
It is possible to contract foodborne botulism from food that is prepared at a restaurant or store. For instance, a 2017 botulism outbreak in California was traced to nacho cheese that was prepared at a gas station. One person died and nine others were hospitalized.Can botulism survive in cold?
Clostridium botulinum form spores that allow the bacteria to survive under non-ideal environmental conditions. These spores can survive harsh conditions like boiling water and cold temperatures.At what temperature does botulism grow?
botulinum will grow at temperatures as low as 38\xb0F (3.3\xb0C). As was previously noted, maintenance of temperatures below 38\xb0F (3.3\xb0C) after the product leaves your control and enters the distribution system cannot normally be ensured.Botulism (Clostridium Botulinum) Pathogenesis, Symptoms, Diagnosis, Treatment, Prevention
More answers regarding botulism risk with refrigerated items
Answer 2
You won't grow significant cultures of clostridium botulinum in temperatures below 50°F. On the flipside, unfortunately, refrigerator temperatures - while retarding growth - do not destroy the bacterium or inactivate or destroy its toxin.
The good news is, normal boiling inactivates present toxins, so even if you have c. botulinum present in the brine but boil it, the combination of both the inactivation of the toxin and the retardation of growth in low temperatures makes brining a pretty safe activity.
Furthermore, c. botulinum really dislikes high acid environments. Brines are usually rather acidic. It's important to note that it takes 250°F over three minutes to cause significant damage to clostridium botulinum. All other means, such as boiling at sea level pressure or refrigerating/freezing only slows culture growth and prevents the production of botulinum toxin. That means even if you cooked, boiled, and froze your food, leaving it out in the danger zone for too long still poses a risk. Obviously pressure-canning does significantly lower it.
Answer 3
AFAIK, you are not in significant danger of botulism in any kind of pickling or brining, refrigerated or room-temperature. The acid and/or the salt prevents the growth of botulism bacteria. Garlic oil is a specific danger because it has neither acid nor salt, and canned tomatoes because they don't have enough acid (yes, really).
That's not to say that you couldn't get other unpleasant microorganisms, but not botulism.
I am not a biologist or doctor, though. Hopefully we'll hear from one.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Atypeek Dgn, RODNAE Productions, RODNAE Productions, Faizan