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

Author

Listed:
  • Morse, D.L.
  • Pickard, L.K.
  • Guzewich, J.J.
  • Devine, B.D.
  • Shayegani, M.

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.

Suggested Citation

  • Morse, D.L. & Pickard, L.K. & Guzewich, J.J. & Devine, B.D. & Shayegani, M., 1990. "Garlic-in-oil associated botulism: Episode leads to product modification," American Journal of Public Health, American Public Health Association, vol. 80(11), pages 1372-1373.
    • Handle: RePEc:aph:ajpbhl:1990:80:11:1372-1373_2
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    Cited by:

    1. Zhao, Hui Lin & Feng, Shechao, 1993. "Metal-insulator transitions between quantum Hall plateaus," Physica A: Statistical Mechanics and its Applications, Elsevier, vol. 200(1), pages 443-451.
    2. Polyakov, D.G. & Shklovskii, B.I., 1993. "Conductivity peaks broadening in the quantum Hall regime," Physica A: Statistical Mechanics and its Applications, Elsevier, vol. 200(1), pages 476-482.

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