AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Is fresh peeled garlic (not in an oil mixture) considered a potentially hazardous food? How long is it good for and should it be kept under refrigeration?
Answer Hi Julie,
No -- fresh peeled garlic is not a potentially hazardous food. It only becomes hazardous when not properly washed and then submerged in oil (oxygen free environment). Botulism has been know to grow in that condition.
Fresh garlic can be stored frozen for several months. If garlic has been chopped, minced, or prepared in any way, it should be refrigerated. It should last several weeks in the refrigerator.
Be sure to store in an airtight container in the refrigerator to prevent the garlic odor from affecting other foods.
