Customer Care and Help

A potentially hazardous food is one in which foodborne pathogens are able to grow quickly. To be able to grow, these microorganisms need several conditions that can be described using the acronym FATTOM.

• they need a Food source for nutrients,
• the food must at the right Acidity,
• they also need enough Time at the right Temperature to multiply to levels that will make people sick or to produce toxins,
• they also need appropriate Oxygen levels, and
• the food must have Moisture.

Garlic-in-oil mixtures provide the perfect environment for the growth of Clostridium botulinum if steps to prevent it are not taken. Garlic is naturally contaminated with C. botulinum because it is grown in the soil where this microorganism can be found. C. botulinum is an anaerobic microorganism, which means it can only grow when oxygen is not present. The fact that heavy oil seals out most oxygen combined with the fact that the garlic in these mixtures is usually roasted (which increases available moisture) gives this bug more than enough food and water to grow rapidly. Of course, if given enough time at the right temperature (which is provided when the mixture is stored at room temperature) C. botulinum is able to grow and produce its deadly toxin. To prevent the growth of this microorganism, only use garlic-in-oil mixtures that have been properly treated by the manufacturer. Often acidifying agents are added to the products as C. botulinum does not like acidic food and will die. As an additional step, it is also a good idea to refrigerate garlic-in-oil mixtures to prevent the growth of this foodborne pathogen.

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