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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

Bureau of Communicable Disease Control, New York State Department of Health and State University, Albany.

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.