title: Garlic-in-oil associated botulism: episode leads to product modification.
abstract: 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.
authors.affiliation: Bureau of Communicable Disease Control, New York State Department of Health and State University, Albany.
authors.forename: D L
authors.initials: DL
authors.lastname: Morse
authors.forename: L K
authors.initials: LK
authors.lastname: Pickard
authors.forename: J J
authors.initials: JJ
authors.lastname: Guzewich
authors.forename: B D
authors.initials: BD
authors.lastname: Devine
authors.forename: M
authors.initials: M
authors.lastname: Shayegani
mesh_terms: 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
chemical_list: D000069463:Olive Oil; D010938:Plant Oils