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  • New Zealand Listener

    Lurking with ill intent

    Mar 13, 2022 2 minutes
    by Jennifer Bowden

    Question:

    I read your article on the risk of botulism related to olives stored in oil. Why does olive oil not have the same issue?

    Answer:

    Although Clostridium botulinum and other bacteria can survive in olive oil, there’s a big difference between surviving and growing. And it’s the growth phase of Clostridium botulinum that causes the trouble.

    Steve Flint, professor of food safety and microbiology at Massey

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