Att förvälla chilin innan har ingen betydelse, eftersom sporer inte dör av förvällning, att förvälla i vinäger fungerar eftersom man då säker pH-värdet. Även om risken för jordbakterier i chili är inte lika stor som i t ex vitlök, så finns det fall med botulism från chili i olja:
"There are several reports of foodborne botulism outbreaks caused by garlic in oil sauce. When spore-containing vegetable matter (e.g., garlic, onion, or pepper) is covered by oil, anaerobic conditions occur that may lead to microorganism growth and toxin production. To prevent such a case, the US Food and Drug Administration has ordered that such a product must contain specific levels of microbial inhibitors or acidifying agents, such as citric or phosphoric acid [9, 10]. Our patient had been making hot chili pepper sauce for the previous 10 years. He was the only person in the family who prepared it or ate it. He had harvested peppers in the summer
of 2006, dried them, and preserved them in olive oil without vinegar or any other preservative. He did not cook or boil the peppers, and the jar was kept at room temperature in a storage area. He opened one of the jars in August 2006"
http://dx.doi.org/10.1086/533470Men vanligen är det alltså pga vitlök i oljan också:
http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=2163
