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Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil

机译：油中自制蔬菜和草药的当前食品安全问题

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Consumer interest in storing vegetables or herbs in oil or infusing oils with these products has grown over recent decades. Vegetables and herbs stored in oil provide several conditions necessary for botulinum toxin production, including an anaerobicenvironment. Studies of documented outbreaks of botulism have identified vegetables and herbs in oil as the food source, with most outbreaks traced to home-prepared versions. Implicated foods include peppers.garlic, mushrooms,and eggplant. Visual or other organoleptic clues do not provide adequate information to prevent botulism. Most Cooperative Extension resources have communicated the risks and hazards of storing these foods at room temperature and suggest refrigeration,freezing, drying,and acidifying as alternatives.The safest recommendation is to freeze vegetables or herbs stored in oil. If the product is not frozen, it should be refrigerated and then either consumed within four days or discarded. Future research is required to clarify the potential of additional hurdles to preparing and storing these foods safely. Possible research areas include the use of boiling water canning, acidification, and drying followed by an acid dip.
机译：近几十年来，消费者对于将蔬菜或草药储藏在油中或将油与这些产品一起注入的兴趣不断增长。储存在油中的蔬菜和草药为肉毒杆菌毒素的产生提供了必要的几个条件，包括厌氧环境。对已记录的肉毒杆菌中毒的研究表明，食用油中的蔬菜和草药是食物的来源，大多数疫情可追溯到家庭准备的形式。涉及的食物包括胡椒，大蒜，蘑菇和茄子。视觉或其他感官提示不能提供足够的信息来防止肉毒中毒。大多数合作社扩展资源已传达了在室温下储存这些食物的风险和危害，并建议冷藏，冷冻，干燥和酸化作为替代方法。最安全的建议是冷冻储存在油中的蔬菜或草药。如果产品未冷冻，则应将其冷藏，然后在四天内食用或丢弃。需要进一步的研究来阐明安全制备和储存这些食物的其他障碍的潜力。可能的研究领域包括使用沸水罐头，酸化和干燥，然后进行酸浸。

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