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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 anaerobic or other pathogens in unflavoured
olive oil. I would be most grateful 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 and/or other pathogenic organisms in the oil.

Regards,

Guido
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<pre>Guido,

The person who ran the HACCP course stated that the same problem could
develop at the interface between the water/sediment and oil. I am
unlearned in those matters therefore I accepted his pronouncement. I
hope I am not 'crying wolf'!

Yours,
Dan
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<pre>Dan,
As a processor and grower, I too, would be very interested if the source
of this statement could be identified. I would hope that there was some
scientific basis for their statement and that they would be amenable to
iterating it in this forum. If necessary, the AOA might need to get
involved to clarify this situation for the benefit of all growers and
processors.

Probably better, in the first instance, to try to get to the original
source through private means.

Cheers
John Attwood
Tamworth
(Northern) NSW Au

Dan Burnet wrote:

> Guido,
>
> The person who ran the HACCP course stated that the same problem could
> develop at the interface between the water/sediment and oil. I am
> unlearned in those matters therefore I accepted his pronouncement. I
> hope I am not 'crying wolf'!
>
> Yours,
> Dan
>
>
>
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[Non-text portions of this message have been removed]
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<pre>John, et al,

The subject was first raised by Judy Ridgway at Olive Business 2001, at
least that's when I first heard of it. It was as Guido suggested in
relation to the use of dried herbs in olive oil and I understand that
the problem occurs at the interface between the herb and the oil where
there is a layer of moisture. Judy's suggestion was to always use
dried herbs and my HACCP instructor went one further recommending herbs
which had been sterilised by radiation! This is quite a common
practice especially for medical sterilisation.

The same problem, herbs in oil, was mentioned by Gino Russo during my
Olive Care course and now Marc Morain during the HACCP course. These
two are part of the QDPI Centre for Food Technology. Gino has the
"olivedirectory" web site and you could contact him there. I am sure
he has the reference which I can't find. I have also communicated with
Professor Alf Poulos on the subject and he may be another source of
learned information.

With regard to the AOA's involvement, yes, food safety is the next hobby
horse I have in mind to mount. However, you have to bear in mind that
there is only so much that any association can handle at any one time
and the priority at the moment is quality, and has been since the last
AGM. You will be aware that the Association is working with NZ, ANZFA
and DIMA to develop a set of standards which ensure that our oil is
second to none and better than almost everybody's. You can delete the
"almost" as we intend to be the BEST!

Yours,
Dan
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