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<pre>At 10:15 27/06/02 +0200, you wrote:
>
>Dan,
>Many thanks for your interesting posting. This should only serve to caution
>the home/novice producers of certain unpasteurised tapenades, olive pates
>and the like, although I would presume that the salt/acid content would
>normally make these products absolutely safe.
>
>Regards,
>
>Guido
>
>----- Original Message -----
>From: "Dan Burnet" <springgullyolives@...>
>Subject: [OliveOil] Botulism in Olive Oil
>
> Dear Guido,

I think that you need to distinguish the toxin produced by the bacterium,
which I am not sure is affected by the salt and filtering, from the spores
which can be removed providing your filter size is small enough. Also, in
many of the botulism reports, it was the things added to the oil eg garlic
and fish that provided the vehicle.

Alfred Poulos
Megisti Oils
www.megistioils.com
hwlB/TM
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</pre>
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