Customers are being warned of potential botulism in Richmond-made Betty’s King Sauce after Vancouver Coastal Health issued a notice about the product on Thursday.
According to VCH, the sauce, prepared out of a Richmond home, is being produced in a facility that has not been approved or inspected by the health authority. Sold online from social media accounts and on a public website, VCH says the sauce also contains ingredients and uses a processing method that could allow for harmful bacteria growth.
That harmful bacteria, known as Clostridium botulinum, can cause foodborne botulism, a rare but potentially life-threatening bacterial illness, says the health authority.
“Food contaminated with the toxin may not look or smell spoiled, but when ingested can cause symptoms such as nausea, vomiting, fatigue, dry throat, respiratory failure or paralysis,” explains VCH. “Most people with botulism develop symptoms 12 to 36 hours after consuming contaminated food.”
At this time, the processor has been told to stop production. No illnesses have been reported.
