Sriracha to be held at factory to ensure it doesn't contain microorganisms
The California Department of Public Health made the order based on the sauce's manufacturing process.
The California Department of Public Health ordered Huy Fong Foods to hold Sriracha and other sauces in its factory for 30 days to ensure the products are free from microorganisms. Because the products are not prepared using a thermal process, they will be held in a controlled pH environment and checked for microorganisms. Huy Fong Foods has recently been involved in a court battle over unpleasant odors emanating from its Rosemead, CA factory.
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