Infused oils potentially hazardous 2/2

1 Informed

Ingredients

Quantity Ingredient
F D A
Garlic
Oil, Infused
Homemade

Directions

===From the FDA National Bulletin Board Consumer Topic======= UNREFRIGERATED GARLIC-, SPICE-IN-OIL MIXES POTENTIALLY HAZARDOUS FDA has been receiving inquiries about proper storage of homemade and commercially prepared chopped garlic-in-oil, garlic- in-butter and garlic-in-margarine mixes. FDA is warning consumers that such mixes, especially those prepared fresh at home, should be kept refrigerated.

Left at room temperature, the mixes may cause potentially fatal botulism food poisoning. FDA also is cautioning dietitians and food service workers who plan or prepare meals at hospitals, nursing homes and other institutions about this matter. The following may be used to answer questions. Botulism is characterized by blurred or double vision, speech and breathing difficulty and progressive paralysis.

FDA's warning is an alert to consumers and food service workers who may not know that garlic-in-oil and similar herb mixes should be kept refrigerated. FDA issued a similar warning in March 1989, when three persons were hospitalized in New York with botulism poisoning after consuming a commercially prepared garlic-in-oil mix that had been stored at room temperature despite a "Keep Refrigerated" statement on the label. As a result of that incident, FDA ordered manufacturers to stop making garlic-in-oil mixes that rely solely upon refrigeration for safety. FDA now requires that commercial mixes contain specific levels of microbial inhibitors, usually acidifying agents such as phosphoric or citric acid. The presence of these additives in commercially prepared garlic products is disclosed on their labels.

FDA recommends that consumers not prepare any homemade spice-in-oil, ~margarine or -butter recipes for extended storage because the protective additives used in commercial mixes are not generally available for homemade products. Consumers are urged to refrigerate all such products and to dispose immediately of any products suspected to be spoiled or to have been stored unrefrigerated.

Clostridium botulinum bacteria are widespread in the environment and may be found on various kinds of produce, including garlic, but their spores are harmless in an oxygen environment. However, in an anaerobic (oxygen-free), low-acid environment, the spores can proliferate and produce the toxin that causes botulism. FDA studies have shown that garlic-in-oil mixtures can support Clostridium bacterial growth and toxin production even when very few spores are present.

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