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).