When eating homemade garlic oil, many people aren’t aware that they are at the risk of botulism. Though botulism is treatable, it can cause great harm to your health.
Contamination can happen if food is handled improperly when it is made, stored, or comsumed.
Specifically speaking, if you leave homemade garlic oil unrefrigerated or keep it for too long, the chance of botulinum bacteria growing is very real. In fact, there have been many cases in which people getting sick from their homemade garlic oils.
In order to reduce their chances of getting botulism, you should:
- Refrigerate homemade oils infused with garlic or herbs and eat them as soon as possible.
- Throw away any unused oils after 4 days.
Remember, as there are no warning signs if your garlic oil is growing the bacteria, don't rely on your senses to tell you if the oil has "gone bad!"
Keywords: botulism garlic, garlic oil botulism, garlic botulism