[CH] RE:Safety of olive oil dip
Kit Anderson (kitridge@bigfoot.com)
Thu, 01 Jul 1999 20:14:50 -0400
> Subject: [CH] Safety of olive oil dip
>
> 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.
Bunk. Where did you ever get that idea?
> Look at the diplays of magnificently arranged olives and peppers in
> those huge antipasto jars in Italian delis...the ones that cost the moon
> and then some. They would not be marketing them, importing them, if
> they were life-threatening.
>
> Ron
Then you need to read up on botulism and then read the labels on those
jars to check for sodium concentration, pH and preservatives.
Millions of people are creating the conditions for botulism daily but
don't die. Why is that? Beacase incidence is low but mortality is high.
--
Kit