Garlic in oil is considered to be dangerous because the garlic in olive oil can grow botulism bacteria and botulism spores.
If the garlic is not prepared properly or made properly in the olive oil and the garlic and olive oil is not kept refrigerated and sealed when not in use then it can become dangerous to your health because of the botulism that can grow.
Store bought garlic infused olive oil is less dangerous because it's prepared properly.
You can get botulism from garlic in olive oil if it's not prepared correctly or stored properly.
When you make garlic in olive oil at home you should always make sure the garlic is stored in the refrigerator when not in use.
When garlic in olive oil is left out at room temperature and unsealed or sealed it can grow botulism bacteria and botulism spores.
If you boil the garlic for 10 minutes before putting the garlic in the olive oil then it will not get botulism as long as you keep the garlic in olive oil refrigerated.
The boiling of the garlic kills any potential botulism that can be on the garlic so that it does not make you sick.
Cooking garlic does destroy the botulism that can be on garlic.
To kill botulism on garlic you must boil the garlic for around 10 minutes so that the garlic botulism is destroyed.
If you think your garlic may have botulism you should always boil the garlic in a pot of boiling water for at least 10 minutes.
Cooking does kill botulism as long as the temperature gets to 249 F degrees or above.
The botulism spores are killed only when they are cooked to a temperature of 249 F or above but the temperature of 185 F only kills the bacteria.
The spores can remain alive in botulism if the temperatures does not get to above 249 F.
So regular cooking does not kill botulism but boiling and baking can kill botulism.
Boiling does kill botulism as long as you boil the botulism long enough.
Botulism is pretty heat resistant up to 185 F degrees so simply cooking something on the stove cannot kill botulism but if you boil the food that contains botulism and boil the food for at least 5 minutes or longer the botulism bacteria will be destroyed.
Botulism bacteria is unable to survive temperatures above 185 F.
Even baking foods to a high enough temperature can kill off botulism but even then if you think or know food might have botulism bacteria in it it's best to just throw the food out and not risk getting sick.