Botulism Threat?

The information concerning botulism in herb-oil preparations that you included in your article about dill (“Such a Dill,” June 1) is incorrect. There is no risk of botulism in oil-herb preparations. Neither is there any reason to dispose of refrigerated oil after 10 days. The only risk that you might encounter is mold, if the herbs are not thoroughly dry before being placed in the oil. This, of course, would not be a life-threatening problem, and the mold is clearly visible when it does grow.

Perhaps you are confusing herbs with garlic. It is true that botulism has been found in garlic-oil preparations. The botulinum bacteria reproduces in the garlic and oil because of the allicin in the garlic and because of a thin sheet of water around each clove. That’s the short and simple explanation.

--SUSAN GIORDANO,

Registered Dietician

Los Angeles

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