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FOOD SAFETY

Botulism
Take Care in preparing healthy Oil Infusions

May 2007

Recipe for Herb and Garlic Infused Olive Oil

2 cups quality extra virgin olive oil
4 cloves garlic, peeled
20 black peppercorns
2 sprigs of fresh rosemary, basil or sage
lemon juice or vinegar (rate of one tbps per cup oil)

Place the ingredients in a covered jar or cruet and allow to sit overnight at room temperature.

Risks of Botulism with Infused Oils

Flavored oils can add excitement to salads, marinades and sauces, but infused oils have the potential to support the growth of Clostridium (C.) botulinum. Take care to understand the potentially life-threatening hazard of oil infusions.

It is not the oil that poses any such risk, but rather the addition of vegetables, herbs and fruits, to make the oil infusion, that can result in an unsafe product. Oil Infusions, particularly those that are homemade, are most susceptible to botulism.

Vegetables, herbs, and fruits are likely to have some degree of soil contamination, especially those that grow on or under the ground. Soil contamination can introduce C botulinum spores to your recipe.

As produce is added to an anaerobic environment, such as a container of oil, Botulism Toxin can be produced and botulism may result upon consumption.

Acid prevents the growth of the C botulinum, so any spores that might be present in an infusion will not be able to flourish and produce toxin. The acid must be added as the recipe is being prepared.

In 1989 the FDA issued a ruling, ordering the removal from stores of all commercial garlic-in-oil preparations that lacked an acidifying agent. This was followed by a mandate requiring the addition of an acidifying agent (such as phosphoric or citric acid) to them.

Oil infusion recipes can be tasty and safe as long as these precautions are followed:

Wash any soil-contaminated produce before adding it to an oil infusion; add an acidifying agent such as lemon juice or vinegar at the rate of one tablespoon per cup of oil; keep oil infusions refrigerated in order to retard the growth of any microbes; discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop, and when in doubt, throw it out.

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Oil Infusions can become great ingredients for seasoning and flavoring foods, but know the risks if you are preparing them yourself.

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