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<pre>Dan and Peter

Thanks for the replies.

Although I've seen a number of references to C. Botulinum being detected in
olive oils flavoured with fresh herbs and esp. fresh garlic, I have never
come across any dealing with pathogens in unflavoured olive oil. I would be
very interested if you could trace your reference to the fact that prolonged
storage on vegetation water and/or sediment can lead to the development of
Clostridium or other pathogenic organisms in the oil.

Regards,

Guido


----- Original Message -----
From: "Dan Burnet" <springgullyolives@...>
To: <OliveOil@yahoogroups.com>
Sent: Sunday, June 23, 2002 10:43 AM
Subject: RE: [OliveOil] Filtration of oil


> Guido,
>
> Olive oil supports anaerobic forms of life. The literature contains at
> least one report of death from Clostridium botulinum and numerous
> hospitalisations.
>
> I think there is an international document which reports on food
> poisoning outbreaks but I can't find the reference, perhaps someone else
> in the group knows the full title.
>
> Yours,
> Dan
>
>
>
>
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</pre>
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