I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find anything about garlic powder.
Would garlic powder be at a risk for creating a botulism environment?
The concern with garlic in oil leading to botulism is about long-term storage, usually in the context of garlic oil as a 'shelf-stable' condiment; the botulism needs time to grow in the anaerobic environment provided by the oil. If you're making a marinade and using it within a few hours or a day or two, as marinades tend to be, and especially if you're keeping it in the fridge, as marinades tend to be, you should be fine.
