Sean asks, in connection to our discussion on garlic and botulism:
>by the way what is a home-made infusion?
 
A home made infusion is when you place garlic (or some other substance) in
oil, and leave it there for a matter of days/weeks for the oil to pick up
the taste/smell/properties of the substance you placed in it.  The reason
that this is more of a botulism danger than a danger of other bacteria is
that botulism is anaerobic ... so it can grow even when completely covered
with oil (no air available), where other organisms that might be harmful
cannot.
 
- Ela
 
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[Posted in FML issue 2437]