Garlic-in-oil associated botulism: Episode leads to product modification

D.L. Morse, L.K. Pickard, J.J. Guzewich, B.D. Devine and M. Shayegani

American Journal of Public Health, 1990, vol. 80, issue 11, 1372-1373

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.

Date: 1990
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Persistent link: https://EconPapers.repec.org/RePEc:aph:ajpbhl:1990:80:11:1372-1373_2

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