E891 - Using Fresh Garlic in Sous Vide Cooking

Dr. Don and Professor Ben talk about the risks of using fresh garlic in sous vide cooking.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

FDA Fish and Fishery Products Hazards and Controls Guidance Chapter 13 Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMed Parameters Determining Inoculated Pack Challenge Study Why you should never use raw garlic for sous vide cooking Sous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinner Sous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitch