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To be safe from a risk of botulism, the FDA said, garlic-in-oil products should contain additional ingredients, specific levels of microbial inhibitors or acidifying agents such as phosphoric or citric acid. Most garlic products do contain these additives, as shown on the labels.
But some boutique or specialty mixes do not include the additives and need to be refrigerated from production through use.
According to FDA commissioner
82.8%