If you're thinking of making homemade flavored oils, think twice. Storing herbs or garlic in olive oil can lead to serious health hazards such as botulism, warn experts at Bertolli Olive Oil.Botulism, a dangerous food poisoning, results from a potent toxin produced by Clostridium botulinum, which grows in oxygen-free environments. Studies conducted by the Food and Drug Administration reveal that C. botulinum spores can be carried from the soil with garlic or herbs, and when chopped, bottled and covered with oil, anaerobic (growing in the absence of oxygen) conditions are created.
Subsequently, these spores can germinate and produce the toxin if the product is not held under adequate refrigeration or treated with an additional microbial inhibitor barrier.
"When moisture is added to olive oil, via garlic or herbs, it becomes an ideal breeding ground for botulism," said Riska Platt, M.S., R.D. "Garlic and herbs, like all products of nature, contain bacteria, which, when stored for any length of time, has the potential to multiply and can be fatal."
The toxin can inhibit communication between the nervous system and the muscles, resulting in weakness, blurred or double vision, paralysis and respiratory failure. Immediate medical attention is needed to prevent death and convalescence may require months.
Bertolli recommends heating garlic and herbs in olive oil to release flavors as an alternative to infusing oils. Wash and crush herbs or garlic, saute in olive oil and strain. Crushing garlic around the rim of a salad bowl and adding olive oil can also achieve a similar taste to an infused oil. The flavored oil should be made fresh for each use.
For additional suggestions about cooking with olive oil, send for Bertolli's new recipe book focusing on Mediterranean cuisine.
To receive a copy of Bertolli Celebrates the Mediterranean Menu, a $5.95 value, send a check or money order for $2 to cover postage and handling to: Bertolli Nutrition Center, P.O. Box 555MR, Gibbstown, N.J. 08027. (NAPSI)
