Health risks Self-made herbal oils and vegetables pickled in oil

The Federal Institute for Risk Assessment (BfR) warns that the risk of food poisoning from toxins of Clostridium botulinum can occur in vegetables stored in oil and in flavored oils.

The BfR points out that oil-infused vegetables such as peppers, chillies, or aubergines, as well as garlic or fresh herbs flavored oils could pose a risk of food poisoning from toxins of Clostridium botulinum if produced in stocks and stored for some time in the Household be kept.

Beware of homemade herbal oils. Image: PhotoSG - fotolia

The Institute believes that home-based manufacturing processes can not ensure that the proliferation of Clostridium (C.) botulinum and the production of botulinum toxin in the products is generally prevented.

The BfR therefore advises against the production and storage of self-produced products such as vegetables in oil or herbs in private household oil. This is especially true in the case that the products are not sufficiently heated before use or used for cooking and frying, but are designed for the preparation of salads and other raw food.