Expert: Chris Manley - 1/14/2009

Question
I recently peeled garlic, put it in a jar covered with oil and left it on the counter.  When the jar was opened a week later it bubbled, however 3 cloves of garlic were sauteed and used in a cream sauce. Now being aware of the toxins that occur in garlic in oil, do I proactively seek medical attention even though I have no signs of illness?  thanks

Answer
The danger in making garlic in oil products from fresh garlic (or herbs)is associated with Clostridium botulinum, which can be present on the garlic or herbs and grow when placed in an anaerobic (without oxygen) environment.  

Symptoms of poisoning from Clostridium botulinum toxin usually occur within 12-72 hours.  Symptoms are typically vomiting, diarrhea, blurred vision, double vision, muscle weakness, and difficulty swallowing.  Unless discovered very early, an anti-toxin isn't much help, but if you experience any of the typical symptoms you should see a doctor.  

Commercially processed garlic/herb in oil foods are acidified, or made with cooked and dried herbs or garlic to prevent the production of botulinum toxin.  The mixture you made, while very dangerous, can be made safer by storing in the refrigerator and using within 2 weeks, or using dried garlic.  The toxin is not easily destroyed by cooking, so the mixture should be discarded.