Today in our Providence class, we were asked about garlic and oil mixtures. Students posed the question: "What makes garlic and oil mixtures unsafe?"
According to the University of Florida's Institute of Food and Agricultural Services, garlic and oil mixtures can provide the right growing conditions for Clostridium botulinum. This bacteria can cause botulism.
Symptoms of botulism include: double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, a thick-feeling tongue, dry mouth, and muscle weakness. To view infant botulism symptoms or to learn more about botulism itself, visit the Center for Disease Control and Prevention.
Botulism is not a fun experience for anyone. So how do you prevent it? It's important to refrigerate all garlic and oil mixtures as well as throw out any garlic and oil mixtures that have been left out in the temperature danger zone (41F-135F) for two hours or more.
To learn more about other potentially hazardous foods, register for one of our ServSafe Food Protection Manager Certification courses below!
