Garlic Oil
Garlic oil is generally safe as a flavoring. Home-prepared garlic-in-oil has been linked to botulism (Clostridium botulinum) when refrigerated improperly; commercial preparations include acidification or other safety controls.
What it is
Oil infused or distilled from garlic (Allium sativum).
Flavoring; cooking oil.
Why it's flagged
- botulism risk in improperly stored garlic-in-oil
- blood-thinning effects at high doses
What regulators actually say
"Essential oils, oleoresins (solvent-free), and natural extractives (including distillates)... Garlic (Allium sativum L.)... are generally recognized as safe for their intended use."
"Garlic-in-oil mixtures... have been the source of botulism outbreaks. Such products require acidification to prevent the growth of Clostridium botulinum."
Regulatory status
United States — FDA
GRAS as flavoring (21 CFR 182.20 essential oils); FDA regulations require acidification of garlic-in-oil products to prevent botulism.
European Union — EFSA
Permitted flavoring.
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