numnutz wrote:HI - I like olives, the ones available in brine, stuffed or unstuffed. But when the jar is opened within a week or so I get a layer of mould forming on the top of the brine.
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Any suggestions?
nn
grisell wrote:From http://en.wikipedia.org/wiki/Sodium_benzoate (with a reference to a survey from 2006 by US FDA ... In combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate form benzene, a known carcinogen. However, in most beverages that contain both, the benzene levels are below those considered dangerous for consumption.
Everything is a compromise. This is a compromise between the possible dangers of mycotoxins from the mould and the dangers of benzoate. The same thing is true with nitrite: it is a compromise between the danger of nitrosamines and the danger of botulism.
salumi512 wrote:I've been watching this thread with some confusion. I have brined olives in the fridge that keep for 6 months. What gives?
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