Garlic-in-oil associated botulism: episode leads to product modification

Three cases of botulism associated with eating garlic bread that had been prepared with a garlic-in-oil product were reported in 1987. The patients had eaten dinner together, and the food poisoning was traced to the garlic bread. All three victims were hospitalized in intensive care with digestive symptoms and neurological impairments; one was hospitalized for 29 days, but all the patients recovered. A leftover jar of garlic-in-oil was found to contain large amounts of Clostridium botulinum bacteria, along with the C. botulinum toxin. This product contained chopped garlic in olive oil that had been processed without chemical additives or acidic ingredients (low-acid foods promote bacterial growth). The product was stored for several years at room temperature before it was opened; small print on the jar said 'keep refrigerated'. These cases represent the second outbreak of botulism food poisoning caused by a commercial garlic-in-oil product. The previous outbreak affected 36 people and the product was produced by the same company; it had also been stored at room temperature. C. botulinum is commonly found in soil, which frequently adheres to garlic bulbs. Products containing vegetable tubers or roots, such as onions, potatoes, and garlic, should not be stored in oil either at home or commercially without ingredients that protect against bacterial growth. Based on this outbreak, the Food and Drug Administration and New York State Department of Agriculture and Markets banned garlic-in-oil products that require refrigeration. (Consumer Summary produced by Reliance Medical Information, Inc.)