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turers, repackers, food distributors and retailers to withdraw such products.
The FDA studies showed:
• Unrefrigerated garlic-in-oil mixes lacking antimicrobial agents can permit the growth of Clostridium botulism bacteria with .subsequent toxin production without affecting the taste and smell of the products.
• Toxin production can occur even when a small number of Clostridium botulism spores are present in the garlic. When the spore-containing garlic is bottled and covered with oil, an oxygen-free environment is created that promotes the germination of spores and the growth of microorganisms at temperatures as low as
89.4%