Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil

Consumer interest in storing vegetables or herbs in oil or infusing oils with these products has grown over recent decades. Vegetables and herbs stored in oil provide several conditions necessary for botulinum toxin production, including an anaerobic environment.Studies of documented outbreaks of bo...

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Veröffentlicht in:	Food protection trends 2011-06, Vol.31 (6), p.336-336
Hauptverfasser:	Nummer, B A, Schaffner, D W, Fraser, A M, Andress, E L
Format:	Magazinearticle
Sprache:	eng
Schlagworte:	Acidification Acids Allium sativum Botulinum toxin Botulism Butter Clostridium botulinum Consumers Cooperatives Food contamination Food safety Garlic Heat Herbs Oil Outbreaks Recipes Refrigeration Temperature Toxins Vegetables
Online-Zugang:	Volltext
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