Morse D L, Pickard L K, Guzewich J J, Devine B D, Shayegani M
Bureau of Communicable Disease Control, New York State Department of Health and State University, Albany.
Am J Public Health. 1990 Nov;80(11):1372-3. doi: 10.2105/ajph.80.11.1372.
In February 1989, three cases of botulism occurred in persons who consumed garlic bread made from a garlic-in-oil product. Testing of leftover garlic-in-oil showed it to have a pH of 5.7 and to contain high concentrations of Clostridium botulinum organisms and toxin. This was the second episode of botulism associated with a low acid garlic-in-oil product which needs constant refrigeration. In response, the Food and Drug Administration has taken steps to prevent a recurrence by requiring that microbial inhibitors or acidifying agents be added to such products.
1989年2月，食用了用一种油浸蒜制品制作的蒜蓉面包的人中有3人发生肉毒中毒。对剩余的油浸蒜进行检测发现，其pH值为5.7，含有高浓度的肉毒梭菌和毒素。这是第二起因需要持续冷藏的低酸性油浸蒜制品导致的肉毒中毒事件。对此，美国食品药品监督管理局已采取措施，要求在此类产品中添加微生物抑制剂或酸化剂，以防止此类事件再次发生。
