Savory Jellies and Jams are the Rage, But There Can be a Botulism Concern

Savory jams and jellies are trending...showing up as condiments in upscale restaurants, on cooking shows, and of course, on numerous websites with recipes for home preparation.  But as was seen last month in Denmark, there is a botulism risk.  In this case, nine people became deathly ill after consuming savory jelly product.

The issue is that many of the recipes are not scientifically validated, that is, tested to ensure safety.  The issue comes in when these items may not be shelf-stable but people treat it like a jam or jelly they buy from the store.  In these items, the savory component is of neutral pH, and if not properly acidified or preserved in some other way, that component within the jelly matrix can support the growth of Clostridium botulinum, the causative agent of botulism poisoning.  The savory component could also cause the overall pH to rise as well, again, allowing growth of C. botulinum.   The boiling process used in making the jam or jelly does not eliminate the spores of this bacterium, and when he product is left at room temperature, the spores germinate, and this bacterium then grows within the savory particulate.

So unless one is following approved recipes, such as the ones from the Center for Home Food Preservation, it is important to store your concoction at refrigeration temperature - from the time it is made until it is all used.  A additional concern then arisies when gifting this homemade item to a friend...they must be informed of the need to store in the refrigerator, even if not yet opened.

Food Safety News
http://www.foodsafetynews.com/2018/07/danish-botulism-outbreak-traced-to-homemade-savory-jelly/#.W1s-nE3rt9A
Danish botulism outbreak traced to homemade savory jelly 
By Joe Whitworth | July 26, 2018

Homemade savory jelly caused an outbreak of foodborne botulism in Denmark last month, according to the Statens Serum Institut (SSI).



The agency, which is under the Danish Ministry of Health, said nine people became ill after eating dinner at a private party in Sønderborg. Danish authorities previously said a sample from the homemade dish was positive with botulinum toxin type A. The same type was identified in the patients.

Experts from Fødevarestyrelsen (Danish Veterinary and Food Administration), SSI and DTU Food – The National Food Institute found the outbreak was limited to those who ate dinner together. Foodborne botulism is extremely rare in Denmark. From1985 to 2017, SSI registered only six cases.

Homemade canned, preserved or fermented foods are often found to be the causes of foodborne botulism. Commercially processed food is another common cause.

Steen Ethelberg from SSI told Food Safety News that seven of the patients were lab confirmed and they developed varying degrees of symptoms in the following days. He added all were hospitalized. Most have now recovered.

Authorities confirmed botulinum toxin type A in a mouse assay after collecting and combining leftover food from the party and a glass that it was prepared in. However, they could not explain exactly how the savory jelly became contaminated or what ingredient was to blame.

Clostridium botulinum is a bacterium that produces botulinum toxins. The toxins block nerve functions and can lead to respiratory and muscular paralysis. Symptoms are caused by the toxin produced by the bacterium. They usually appear within 12 to 36 hours — with a range of four hours to 8 days — after exposure.

Homemade canned, preserved or fermented foods are common causes of foodborne botulism. Commercially processed food is another common cause.

Food Network
https://www.foodnetwork.com/fn-dish/news/2016/08/trending-now-savory-jams
Trending Now: Savory Jams, from Bacon to Parsley
A new generation of jams is upon us — more savory than sweet.

Most of us, when we conjure the flavor of jams in our mind’s eye (or maybe our mind’s mouth?), probably think of sweet berries and sugary fruits. But a new generation of jams is upon us, and they are more savory than sweet, featuring ingredients like peppers, onions, garlic and herbs.

According to NPR’s The Salt, in 2015 savory jams — some may consider them “spreads” — edged out Sriracha as “the fastest-growing condiment for sandwiches and burgers.” The food blog, citing numbers from menu-trend market research firm Datassential, noted that “bacon jam” showed the biggest sales growth, with “tomato jam” (don’t call it ketchup) right behind, and peppers, flowers and extracts of various sorts (like Earl Gray tea and parsley) finding popularity as well.

Here are five “savory jam” takeaways from NPR’s thoughtful consideration to savor:

1: They’re lower in sugar than traditional jams. That’s thanks to sugar-free pectins first brought to market in the 1980s that allow jams to gel without sugar, using chemicals such as calcium instead.

2: They play into our current taste for sweet-savory blends (think salted caramels).

3: They allow us to eat local fruits and veggies in any season.

4: They stretch the definition of jam. While some say jam is simply the result of cooking down fruit and sugar, with a gel forming as the fruit’s pectins mixed with the sugar, others say it’s more about preservation or canning — and still others say anything that can be spread on bread is a jam.

5: They require a certain level of vigilance when it comes to safety. “Reducing sugar means less gelling and more water, a breeding ground for pathogens such as E. coli and Listeria,” NPR notes. “Reducing or eliminating fruit, meanwhile, lowers acidity, which can increase the likelihood of botulism, a serious foodborne illness. Preserved jams with a pH higher than 4.6 are not safe for consumption.” To make sure canning has been successful, the blog suggests readers “listen for the telltale pop.”

Definitely sounds suitable for a toast. Cheers!