Garlic-in-oil associated botulism
Episode leads to product modification
Bibliographic Data
| ID | 11024241 |
|---|---|
| Authors | Dale L Morse (New York State Department of Health), L K Pickard, J J Guzewich, Jack Guzewich, B D Devine, M Shayegani |
| Year | 1990 |
| Volume | 80 |
| Issue | 11 |
| Pages | 1372-1373 |
| Publication date | 1990-11-01 |
| Open Access | No |
| Type | ARTICLE |
| Venue | American Journal of Public Health (JOURNAL) |
| Journal identifiers | ISSN: 0090-0036 • E-ISSN: 1541-0048 |
| Publisher | American Public Health Association (PUBLISHER • US) |
| DOI | 10.2105/ajph.80.11.1372 |
| PMID | 2240308 |
| OpenAlex | W2166542236 |
| Language | EN |
| References cited | 7 |
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
Biology · Botulism · Clostridium botulinum · Environmental health · Food and drug administration · Food poisoning · Garlic Oil · Toxin · Botulinum Toxin and Related Neurological Disorders · Chemistry · Food Science · Medicine · Microbiology · Parkinson's Disease Mechanisms and Treatments · Toxicology
| Highly cited | No |
|---|