Hi there! Dr. B. Willing to help here. I've spent the last 20 years specializing in food safety and microbiology. I've had the opportunity to teach at the university level as well as consult for various food companies. My main area of expertise is in preventing foodborne illness. I am happy to answer your question to the best of my ability.

You asked about getting botulism from garlic. Let's dive into that.

Botulism is a serious illness caused by a toxin produced by the bacterium *Clostridium botulinum*. This toxin is one of the most potent known to humans. When it comes to food, we're primarily concerned with botulism arising from improperly canned or preserved foods, especially those with low acidity.

So where does garlic fit in?

**Garlic, particularly when stored in oil at room temperature, creates an ideal environment for *Clostridium botulinum* to thrive.** This is because:


1. Low-Oxygen Environment: Oil creates an anaerobic (low-oxygen) environment, which is exactly what *Clostridium botulinum* loves.

2. Garlic's Natural Components: Garlic, while flavorful, has naturally occurring spores of *Clostridium botulinum*.

3. Room Temperature Storage: Storing garlic in oil at room temperature provides the warmth these bacteria need to grow and produce the deadly toxin.

Symptoms of Botulism:

It's important to recognize the signs of botulism, which typically appear 12-36 hours after consuming contaminated food, but can take up to 10 days. These include:

* Double vision
* Blurred vision
* Drooping eyelids
* Slurred speech
* Difficulty swallowing
* Muscle weakness
* Paralysis

If you suspect botulism, seek immediate medical attention.

Safe Practices with Garlic:

* Refrigeration is Key: If you're making garlic-infused oil, always store it in the refrigerator and use it within 2-3 days.
* Acidification Helps: Adding an acidic ingredient like lemon juice or vinegar to your garlic oil preparation helps inhibit bacterial growth.
* Commercial Products: Commercially prepared garlic-infused oils are generally safe as they often undergo processes to prevent botulism. However, always check the label for storage instructions.
* Avoid Suspicious Products: Don't consume garlic in oil products that show signs of spoilage like a swollen lid, off smell, or cloudy appearance.

Remember, when it comes to food safety, it's always better to err on the side of caution. By following these guidelines, you can enjoy the flavor of garlic while minimizing your risk of botulism.

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The bacteria spores that cause botulism are called Clostridium botulinum, and they can spread in certain foods when not exposed to oxygen--as is the case when infusing garlic in oil. When homemade garlic-infused oil is left unrefrigerated or kept for too long, the chance of this bacteria growing is very real.read more >>