[Sca-cooks] Flavored oils...

[johnna holloway]

I think that the original problems arose when
people were preserving heads of garlic in the oil
to use later.
If you search under garlic botulism oils under Google
you will pull up a lot of USDA and home ec material
that details the problems and the solutions.

This pops out as a case in point:
Three people were hospitalized with botulism
after eating a chopped garlic-in-oil mix that
had been used in a spread for garlic
bread in Kingston, New York. The bottled chopped
garlic spread relied solely on refrigeration to
ensure safety. The FDA has ordered companies to
stop making the product. Most of the 10 to 30
outbreaks reported annually in the United States are
associated with home canned foods. Occasionally,
commercially produced foods have been involved in outbreaks.
Source: The Bad Bug Book
I found it at: http://ohioline.osu.edu/hyg-fact/5000/5567.html

Johnnae llyn Lewis  Johnna Holloway


Mercy Neumark wrote:>
> I came across an article that spoke about using garlic in olive oils and how
> it sometimes causes bochulism (my spelling is horrible and I apologize for
> it).  Does anyone else know if this is the case?  The recipe I used said
> nothing about worrying about poisoning people with these oils or keeping
> these things in the cooler afterwards!  Arg!>
> Should I toss everything out?  Please help!> --Artemesia