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I was contacted and notified that the infusion is safe for a little while, but putting fresh sprig of the herbs "for looks" is actually a bad thing to do.
Flavored oils can add excitement to salads, marinades and sauces but infused oils have the potential to support the growth of Clostridium (C.) botulinum. Although the oil by itself does not pose a risk for botulism, the trendy addition of vegetables, herbs and fruits to oils, to make an oil infusion, can make this product potentially unsafe.
Are people aware of the slight, but deadly risk presented when these oil infusions are not prepared properly? Consumers need to understand the potentially life-threatening hazard of oil infusions. Oil infusion recipes can still be tasty and safe as long as the following precautions are clearly stated and adhered to:
- Wash all soil-contaminated produce before adding it to an oil infusion,
- Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil,
- Keep oil infusions refrigerated in order to retard the growth of any microbes,
- Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop and,
- When in doubt, throw it out.
So there it is folks. I've already tossed mine out, so please do to if you've had it for a while!
This was important for me to share, so please take the precautions!
