Three people developed botulism after eating a commercially sold, chopped garlic in oil. The product had been made sometime between 1985 and 1987. Chemical or acid additives were not used in the manufacture. Although the product was supposed to be kept refrigerated, it had not been. It had been stored at room temperature for at least three months prior to being opened. Reportedly it was refrigerated after it was opened. This same product was implicated in an outbreak of botulism in 1985, in British Columbia, Canada.