Sauce Recall as Contamination Fears Spark Warning of Toxins

A recall was issued on Wednesday for a chili-flavored sauce over concerns that it could be contaminated with toxins.

The U.S. Food and Drug Administration (FDA) announced that the California-based company Aji Mori Sauce Corp., DBA Sushi Koo, was issuing a voluntary recall for its "Chillimami Sauce."

The reason for the recall is that the product was "manufactured and distributed without the California Department of Public Health (CDPH) Cannery Program oversight, making them just susceptible to contamination with Clostridium botulinum."

The sauce was distributed in Los Angeles, California, and sold online on the company's website.

"The product comes in a clear plastic bottle with nozzle and black product label, 250 ml Net Wt. Expiration date October 1/2024," the recall said.

According to the FDA, no illnesses related to the recalled product have been reported.

"If you have purchased [the] product you are eligibe [sic] to return them or dispose and receive for a full refund," the recall said.

Over the past several months, the FDA has issued a number of recalls for food products, for a variety of reasons, including concerns over salmonella, listeria and undeclared ingredients that could pose allergy risks.

In February, Newsweek published a map showing states impacted by food recalls caused by concerns relating to listeria contamination, which can cause fevers, vomiting, nausea, diarrhea and body aches.

According to the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) clostridium botulinum are "rod-shaped bacteria" that tend to grow in conditions with lower oxygen levels.

"C. botulinum is responsible for a disease called botulism," the FSIS states. "Botulism is a life-threatening disease caused by the ingestion of a potent neurotoxin produced during growth of the C. botulinum bacteria. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness or death."

According to the FSIS, botulism was previously believed to stem from canned foods, but more recently, "botulism illnesses have been linked to foods such as unrefrigerated homemade salsa, baked potatoes sealed in aluminum foil, honey (the primary cause of botulism in infants), garlic in oil, and traditionally prepared salted or fermented fish."

Symptoms of botulism usually appear within 12 to 36 hours of ingesting the contaminated food and symptoms include nausea, vomiting and vertigo. However, as the toxins continue to travel through the body, other symptoms include visual impairment, loss of throat functions, difficulty breathing and "lack of muscle coordination," the FSIS states.

Newsweek reached out to Aji Mori Sauce Corp., DBA Sushi Koo, via email for comment.