Homemade infused or flavored oils may become contaminated with Clostridium botulinum if not prepared carefully.
Risk factors for growth of Clostridium botulinum in homemade infused/flavored oils:
(1) low acid environment
(2) fresh plant material (herbs, vegetables, etc) contaminated with C. botulinum spores
(3) presence of water
(4) anaerobic environment, as can develop at the bottom of long containers of oil
(5) unrefrigerated storage
(6) long-term storage
(7) failure to heat mixture high enough for long enough
Use of dried ingredients is safer than fresh. If fresh ingredients are to be used, then lower the pH of the finished product to <= 4.6, which can usually be achieved with vinegar.
Mixtures should be heated to 190°F and stored in the refrigerator.
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