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Botulism (foods stored in oil)

In the body: Botulism is serious and sometimes fatal: its toxin can cause paralysis.

Not rated by dose: a flag on one reviewed food, Garlic, raw.

Depends how you handle it. Safe one way, risky another: cook it, soak it, boil it or freeze it, as the agency says.

All hazards

The reference value and where it comes from

  • The agency’s figureno agency dose value
  • Basisagency advice: vegetables and herbs (garlic named) stored in oil are low-acid and can support botulism; keep refrigerated and use within one week
  • Applies tohome-made garlic-in-oil and other vegetables or herbs in oil
  • Source Health Canada 2013

Reviewed foods that carry it

1 reviewed food carries it; none is rated by dose.

How often you can eat it

No food here is rated by dose. Each line says why it’s listed: a flag for the people the source names, advice on handling it, or context.

Flags and context, not rated by dose

  • Garlic, raw

    Worth knowing

    Health Canada 2013 · grade A

    How it’s rated

    Flagged for home preparation: homemade garlic (and other vegetables and herbs) stored in oil is low in acid and oxygen, which allows C. botulinum to make its toxin. Health Canada advises keeping such oils refrigerated and using them within one week of making. This is a preparation rule for garlic in oil, not a concern for plain raw garlic.

    Intake: not applicable (flag)

    Measured on: Home-made garlic (and other vegetables and herbs) stored in oil: low-acid, low-oxygen conditions allow C. botulinum toxin. Health Canada advises keeping such oils refrigerated and using them within one week of making. Applies to the oil preparation, not to plain raw garlic.

Sources