[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Re: emergencies and herbs




News 03/06/1989 
Chopped Garlic in Oil Mixes 
Food and Drug Administration 

    The Food and Drug Administration today warned that consumers may risk
potentially fatal botulism food poisoning from some commercial and
homemade chopped garlic-and-oil mixes if they are left at room temperature
instead of refrigerated.  The warning follows an investigation of three
hospitalizations in New York after use of such a product. 
    The labels of non-preserved commercial products call for
refrigeration, and FDA emphasized this means refrigeration from
manufacturing to consumption.  In particular, garlic-and-oil mixes
containing little or no acidifying agent such as phosphoric or citric acid
should be kept refrigerated at all times, FDA stressed.
    FDA also is notifying producers of the commercial products to review
the formulation and labeling of their products.  When refrigeration is
needed, both shipping cartons and products sold at retail should be
clearly and prominently labeled with such statements as "Requires
Refrigeration for Safety" or "Refrigerate Both Before and After Opening,"
FDA advised. 
    The New York Department of Health announced Feb. 28 that two men and a
woman from Kingston, N.Y., were hospitalized with botulism after a dinner
Feb. 19 at the home of one of the victims.  A chopped garlic and oil mix
had been used in a spread for garlic bread. 
    Preliminary investigation by the state has implicated a commercially
prepared mix, "Colavita Chopped Garlic in Extra Virgin Olive Oil" 
distributed by Colavita Pasta and Oil Co., Newark, N. J.  The firm, which
is recalling all sizes of the product, told New York officials that
distribution was discontinued more than a year ago.  Although the Kingston
outbreak is still being investigated, preliminary reports indicate the
product may have been stored at room temperature, even though the
container has a "Keep Refrigerated" statement on its label.
    Botulism is a potentially fatal food poisoning characterized by
blurred or double vision, speech and breathing difficulty and progressive
paralysis.  Without prompt and correct treatment, one-third of those
diagnosed may die.
    Clostridium botulinum bacteria are widespread in the environment and
may be found on various produce, including garlic, but their spores are
harmless when there is oxygen in the environment.  However, the spores can
produce a deadly toxin when in an anaerobic (oxygen free), low acid
environment.  Recent FDA studies have shown that garlic in an oil mixture
can support bacterial growth and toxin production even when very few
Clostridium botulinum spores are present. 
    Chopped garlic in oil has been implicated in botulism poisoning in the
past.  For example, in 1985 37 people suffered botulism poisoning after
eating a commercial chopped garlic in soybean oil at a Vancouver, British
Columbia, restaurant. 


** ** ** ** ** ** ** ** ** ** ** 
Marla Rhodes 
Northeast Food System Partnership 
Information and Outreach Coordinator
617-627-5481
mrhodes1@emerald.tufts.edu 

Interested in sharing ideas and information
about community food security and sustainable food systems in the
Northeast? Sign up to the email group nefood-l.  Send the message
SUBSCRIBE NEFOOD-L YOUR NAME to the following address: 
listproc@listproc.tufts.edu.  Leave the subject line blank. 



References: