Garlic-in-oil associated botulism: episode leads to product modification.
In February 1989, three cases of botulism occurred in persons who consumed garlic bread made from a garlic-in-oil product. Testing of leftover garlic-in-oil showed it to have a pH of 5.7 and to contain high concentrations of Clostridium botulinum organisms and toxin. This was the second episode of botulism associated with a low acid garlic-in-oil product which needs constant refrigeration. In response, the Food and Drug Administration has taken steps to prevent a recurrence by requiring that microbial inhibitors or acidifying agents be added to such products.
Morse
D L
DL
Bureau of Communicable Disease Control, New York State Department of Health and State University, Albany.
Pickard
L K
LK
Guzewich
J J
JJ
Devine
B D
BD
Shayegani
M
M
D000328:Adult; D001906:Botulism / Q000453:epidemiology* / Q000209:etiology / Q000517:prevention & control; D003014:Clostridium botulinum / Q000302:isolation & purification*; D004196:Disease Outbreaks; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000209:etiology*; D005737:Garlic; D006801:Humans; D008875:Middle Aged; D009518:New York; D000069463:Olive Oil; D010938:Plant Oils; D010946:Plants, Medicinal; D011356:Product Labeling; D012034:Refrigeration
D000069463:Olive Oil; D010938:Plant Oils