Huy Fong Foods in California has been shut down for 30 days by the California Department of Health. After months of talks, public health officials closed the business so they can inspect the bottles, the ingredients, and the process to make sriracha hot sauce, a popular condiment.
A 30 day hold will let officials test the product to make sure there is no growth of microorganisms in the sauce. The pH level in the sauce must be at a certain number to reduce bacterial growth. Bacteria do not grow in lower pH level ingredients.
While no recall has been ordered and no pathogenic bacteria have been found in the sriracha, a new manufacturing process must be tested before the product can be sold to the public.
Residents in Irwindale, California, where the Huy Fong Foods plant is located, are also complaining about emissions from the plant, which they say are irritating and smelly. A judge ruled in favor of the residents, shutting down the plant until owners can reduce omissions.
