What is considered a TCS food associated with stored garlic in oil?

Garlic in oil mixtures that are not modified for safety is considered a TCS (time/temperature control for safety) food because the combination creates an anaerobic environment that can support the growth of bacteria, particularly Clostridium botulinum, which can lead to botulism. When garlic is stored in oil without acidity or refrigeration, it provides an ideal habitat for these harmful microorganisms to thrive.

While garlic powder, garlic with a modified atmosphere, and whole garlic bulbs may have different safety considerations, they do not present the same risk profile as garlic in oil that is not appropriately prepared or stored. Garlic powder is a dry ingredient with lower moisture content, thus reducing the risk of bacterial growth. Whole garlic bulbs are not typically in an environment that promotes bacterial growth, and garlic with a modified atmosphere may have been prepared in a manner that prevents microbial hazards. In contrast, the specific conditions present in unmodified garlic-in-oil mixtures necessitate strict temperature control to ensure food safety.