California has a Cannery Program that establishes requirements for California facilities that package both low acid and acidified foods in sealed containers.
How is this different than FDA Acidified or Low Acid Canned food regulations?
According to the website, "Food processors (Canneries) manufacturing these types of foods must comply with California and federal requirements and operate under a valid Cannery License that is renewed every two years." Although, outside of this blurb, the necessity is not stated on the procedures for obtaining a cannery license.
Does California has issues with canneries producing without oversight?
Another advisory was issued in February of 2024 for a canner of acidified products. In 2023, CADPH issued a warning for pickled items for a botulism risk.
Why should a state like CA have a sperate program from what the FDA already does? Could it be that the State of California has stepped in to help the FDA? Perhaps. Or they may be trying to make it easier for people to make and sell canned foods. But do we want that or need that? Is it better to require canneries processing products where Clostridium botulinum is a risk, to have to jump through some hoops to prove they have the capabilities?
What's worse is the sensationalized media reporting. Sauce Recall as Contamination Fears Spark Warning of Toxins (Newsweek, Mar 06, 2024)
The interesting thing to note here is that this is probably an acid food, so neither an acidified food or a low acid food. Looking at the ingredients, probably safe, but only a quick pH test would be needed to verify.
Tomato Paste, Water, Organic Brown Sugar, Lemon Juice, Japanese Mixed Chili Pepper, Oil, Salt, Allspice, Japanese Mirin, Garlic.
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/aji-mori-sauce-corp-dba-sushi-koo-issues-voluntary-recall-chillimami-sauce
Aji Mori Sauce Corp. DBA Sushi Koo Issues Voluntary Recall of Chillimami Sauce
Summary
Company Announcement Date: February 29, 2024
FDA Publish Date: March 06, 2024
Product Type: Food & Beverages
Reason for Announcement: Potential Foodborne Illness - Clostridium botulinum
Company Name: AJI MORI Sauce Corp. DBA Susi Koo
Brand Name: AJI MORI
Product Description: CHILLIMAMI SAUCE
Company Announcement Product -Recall Important Information
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/aji-mori-sauce-corp-dba-sushi-koo-issues-voluntary-recall-chillimami-sauce
Aji Mori Sauce Corp. DBA Sushi Koo Issues Voluntary Recall of Chillimami Sauce
Summary
Company Announcement Date: February 29, 2024
FDA Publish Date: March 06, 2024
Product Type: Food & Beverages
Reason for Announcement: Potential Foodborne Illness - Clostridium botulinum
Company Name: AJI MORI Sauce Corp. DBA Susi Koo
Brand Name: AJI MORI
Product Description: CHILLIMAMI SAUCE
Company Announcement Product -Recall Important Information
Aji Mori Sauce Corp. DBA Sushi Koo of Los Angeles, CA, is voluntarily recalling its CHILLIMAMI SAUCE because 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 voluntarily recalled CHILLIMAMI SAUCE was distributed in 8474 w 3rd st, LA, CA 90048. It was also available online www.ajimorisauce.comExternal Link Disclaimer
The product comes in a clear plastic bottle with nozzle and black product label, 250 ml Net Wt. Expiration date October 1/2024.
NO ILLNESS HAVE BEEN REPORTED EVER TO DATE FOR THESE PRODUCT
If you have purchased product you are eligibe to return them or dispose and receive for a full refund. Consumers with questions or concerns may contact the company at sales@ajimorisauce.com Monday to Friday from 8:00 AM to 5:00 PM PST.
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