Dangers of Garlic-in-Oil FYI

I thought we were friends, yo.

UPDATE: (Thanks, Amy!) If it's commercially bought and mentions "preservatives" on the ingredient list, then you're safe. But I don't think I'll be buying these again anyway! Too risky!

Um, did anyone else know about this?

According to Health Canada, you could be at risk of Botulism if you aren't careful about how to store your garlic-in-oil!

"Garlic-in-oil is a mixture of oil and garlic, either whole, chopped or minced. When you make it at home and use it right away, it is a safe product. It is also safe if you keep it refrigerated on a continuous basis, and use it within a week.
The trouble starts if you store homemade garlic-in-oil at room temperature, or if you keep it in the fridge for too long. These actions could allow growth of the spores that cause botulism, resulting in the production of toxin in the food"

http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php


I ALWAYS buy minced garlic in oil and keep it in the fridge--and there's no way I could possibly use it all up in a week!