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Published on: March 14, 2018
Effect of Garlic Oil or Onion Oil on Toxin Production by Clostridium botulinum in Meat Slurry
Jacora C DE Wit1, S Notermans1, N Gorin1
1Laboratory for Food Microbiology and Hygiene, Agricultural University, Wageningen, The Netherlands; National Institute of Public Health, Bilthoven, The Netherlands; and Sprenger Institute, Wageningen, The Netherlands.
Abstract:
Garlic oil (or onion oil) when used in the proportion of 1500 μg per g of meat slurry inhibited toxin production by Clostridium botulinum type A (strain 73A). The inhibition, however, was not complete. Toxin production by C. botulinum type B (strain RIV 1) and type E (strain RIV 2) was not inhibited. It is not recommended that these oils be used for inhibiting toxin production by C. botulinum , as meat and meat products can contain several types of Clostridium sp. and not just type A.
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