Botulisum and Food safety

Should i worry? We just had a vinagret made with olive oil, crushed garlic, white wine vinager, dijon and chives. It was on the counter in air tight container for 6 hours and then stored in fridge for 3 days.

food-safety

Best Answer

I would chunk it, better to waste it than risk illness. Fresh garlic and olive oil left at room temperature for a significant amount of time (not like the 10 minutes it might sit during prep for addition to soup, pasta, etc.) makes a prime breeding ground for botulism.

Potentially dangerous things like this shouldn't sit out longer than 2 hours at room temperature. Three days in the fridge would be fine if it were safe when it went in, but in this case it wasn't.

For further information:

Brief write up on harvesting and storing garlic from UC Davis

FDA sheet on the temperature danger zone and two hour rule

Flavored vinegars and oils, article from Colorado State Extension

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Quick Answer about "Botulisum and Food safety"

Foodborne botulism, caused by consumption of improperly processed food, is a rare but potentially fatal disease if not diagnosed rapidly and treated with antitoxin. Homemade canned, preserved or fermented foodstuffs are a common source of foodborne botulism and their preparation requires extra caution.

What is botulism in food handling?

Botulism is a potentially fatal paralytic illness caused by a toxin (poison) that is produced by a bacterium called Clostridium botulinum. Foodborne botulism happens when a person consumes a food in which Cl. botulinum has been able to grow and produce toxin.

What are the precautions for botulism?

Can botulism be prevented?

Refrigerate foods within 2 hours after cooking. Proper refrigeration prevents the bacteria from producing spores.
Cook food thoroughly.
Avoid food containers that appear damaged or bulging. (These can be signs of gas produced by the bacteria.)

What are the 3 most common causes of botulism?

Botulism is a rare but serious condition caused by toxins from bacteria called Clostridium botulinum....Three common forms of botulism are:

Foodborne botulism. ...
Wound botulism. ...
Infant botulism.

What is best way to prevent botulism in food handling?

You can help prevent botulism by following safe food handling practices, such as:

refrigerating leftovers promptly.

using foods that are stored in oil within 10 days of opening.

keeping foods stored in oil, like vegetables and herbs, in the fridge.

making sure products marked 'keep refrigerated' are kept in the fridge.

Botulism in Nacho Cheese | Food Safety in Real Life

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Anete Lusina, Anna Tarazevich, Laura James, Laura James