How To Minimize The Risk Of Chili Oil Botulism?

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Chili oil can be used in our food in many different ways. It’s so versatile and adds a touch of delicious Asian heat to any savory food. It works well for breakfast eggs or avocado on toast, or try it on your hash browns and bacon.

Drizzle a little over a salad instead of your usual dressing or use it on pasta or fish. Once you’ve used this condiment for a while, your food will taste a little bland without it!

However, you may have heard that you can get botulism from the spoiled chili oil and may be wondering how to prevent it. Read on and we’ll tell you how to do that.

What is botulism?

Botulism is a severe type of food poisoning caused by a bacterium called Clostridium botulinum. It grows on food that has not been properly stored or in food containers that have not been properly sterilized.

It thrives mainly in non-acidic foods (above a pH of 4.6) and if there is little or no air in the container such as in canned foods. It also needs water to grow.

Thankfully, botulism is rare and most people recover from it although recovery may take months. However, because it is serious you will want to know how to recognize and prevent it.

The signs and symptoms usually start 12-36 hours after eating the spoiled food, in this case, chili oil. The bacterium attacks the nervous system so many of the signs are related to that. They include:

• A dry mouth and difficulty swallowing or talking
• Weakness of the facial muscles on both sides and sometimes droopy eyelids
• Blurred vision
• Difficulty with breathing
• Nausea, vomiting, and stomach cramps
• Paralysis in severe cases

Signs that your chili oil may be spoiled

Botulism cannot always be seen and sometimes the food will appear normal. Look out for the following:

• Bulging of the bottle lid or oil container
• Bad odor
• Any change in the appearance, taste, or smell of the oil

How Long Can Chili Oil Be Stored?

This depends a lot on the conditions under which it is stored. For maximum shelf life, store the unopened bottle in a cool, dark place. It should then last for 2 years. Once the bottle has been opened, you can keep it for up to 6 months in the fridge.

How to minimize the risk of chili oil botulism

Cooking with the oil at 70˚C or higher for 2 minutes or longer will kill the botulinum bacteria but not its spores. These are killed after cooking at 121˚C for 3 minutes or longer. The toxin is inactivated quickly at temperatures above 80˚C.

When making flavored oils, be sure to add only dried ingredients like chili flakes to the oil. Never use fresh chilis to make homemade oil and never add fresh garlic or water. Rather make small quantities more often so you can use it up quickly.

Enjoy Chili Oil!

While botulism is a risk, we don’t want you to be put off using this delicious oil. Here’s a recipe that will tell you how to make and store your own, fresh chili oil so you know it’s safe. Enjoy!

Homemade Chili Oil

Ingredients:

• ½ cup mild-flavored oil such as sunflower oil
• ¼ cup coarsely ground dried chili flakes
• ¼ teaspoon sea salt
• 1 star anise
• 1 teaspoon Sichuan peppercorns
• 1 small stick of cinnamon
• 1 dried bay leaf
• 2 teaspoons sesame seeds, lightly toasted in a dry pan

Instructions:

1. Heat the oil in a small pot to 150˚C.
2. Add the star anise, bay leaf, cinnamon, and seeds.
3. Cook for 30 mins, keeping the temp constant, stirring now and then.
4. Mix the salt and chili flakes in a heatproof bowl.
5. Remove the oil from the heat and let it cool to 95˚C.
6. Strain the oil onto the chili and salt.
7. Discard the contents of the sieve.
8. Stir chili oil well to combine.
9. Pour into a sterilized jar and store in the fridge.

Use within 6 months. When spooning out your oil, always use a clean spoon.