Re: [CH]V6 #376 Safety of olive oil dip

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Hi C-H's,
Ron Hay <> wrote:

>Some concern was expressed that an olive oil dip might engender
>botulism. I think not. Olive oil is a remarkable preservative; in
>addition the chiles would make it too acid for most microorganisms to
>live in.

No. Botulinus toxins can be produced at pH values above 4.6. We have been
over this subject ad nauseum, and it would be a good idea if the good
information we already have on this subject was not clouded by idle
speculation.

---
                     Regards,               Cameron.

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