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Infused Oils Potentially Hazardous 2/2

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CATEGORY CUISINE TAG YIELD
Vegetables Info/tips, Vegetables 1 Informed

INGREDIENTS

F D A
Garlic
Oil, Infused
Homemade

INSTRUCTIONS

===From the FDA National Bulletin Board Consumer Topic=======
UNREFRIGERATED GARLIC-, SPICE-IN-OIL MIXES POTENTIALLY HAZARDOUS FDA has
been receiving inquiries about proper storage of homemade and commercially
prepared chopped garlic-in-oil, garlic- in-butter and garlic-in-margarine
mixes.  FDA is warning consumers that such mixes, especially those prepared
fresh at home, should be kept refrigerated. Left at room temperature, the
mixes may cause potentially fatal botulism food poisoning. FDA also is
cautioning dietitians and food service workers who plan or prepare meals at
hospitals, nursing homes and other institutions about this matter. The
following may be used to answer questions. Botulism is characterized by
blurred or double vision, speech and breathing difficulty and progressive
paralysis. FDA's warning is an alert to consumers and food service workers
who may not know that garlic-in-oil and similar herb mixes should be kept
refrigerated. FDA issued a similar warning in March 1989, when three
persons were hospitalized in New York with botulism poisoning after
consuming a commercially prepared garlic-in-oil mix that had been stored at
room temperature despite a "Keep Refrigerated" statement on the label. As a
result of that incident, FDA ordered manufacturers to stop making
garlic-in-oil mixes that rely solely upon refrigeration for safety. FDA now
requires that commercial mixes contain specific levels of microbial
inhibitors, usually acidifying agents such as phosphoric or citric acid.
The presence of these additives in commercially prepared garlic products is
disclosed on their labels. FDA recommends that consumers not prepare any
homemade spice-in-oil, ~margarine or -butter recipes for extended storage
because the protective additives used in commercial mixes are not generally
available for homemade products. Consumers are urged to refrigerate all
such products and to dispose immediately of any products suspected to be
spoiled or to have been stored unrefrigerated. Clostridium botulinum
bacteria are widespread in the environment and may be found on various
kinds of produce, including garlic, but their spores are harmless in an
oxygen environment. However, in an anaerobic (oxygen-free), low-acid
environment, the spores can proliferate and produce the toxin that causes
botulism.  FDA studies have shown that garlic-in-oil mixtures can support
Clostridium bacterial growth and toxin production even when very few spores
are present.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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