March 23, 2007, Newsletter Issue #156: Garlic In Oils & Botulism
Tip of the Week
Botulism (a potentially fatal toxin that can occur in
low-acidic canned and bottled foods) is nothing to mess
with!
The FDA has issued warnings to all consumers, due to
the rise in homemade infused oils using garlic. The FDA
recommends that we keep ALL oils and butters that have
been infused with garlic refrigerated, and that these
items be used shortly after creating them.
Good advice:
Make small batches.
Keep them refrigerated.
Use within one week.
*If using roasted garlic in recipes, use the same day
that itīs prepared. For regular infusions using unroasted
garlic, use within a few days.
Discard anything that you suspect is spoiled, of course.
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