Sriracha Maker Told To Hold Its Sauce For 30 Days
by: Mark Memmott, NPR, December 12, 2013 11:12:00 am
"In a statement, the California Department of Public Health said, in part, 'a hold time was necessary to ensure an effective treatment of micro-organisms present in the [Huy Fong Foods] product. Holding products for a period of time at a specified pH level is one method of controlling those micro-organisms.' "
The Los Angeles Times says "it's not clear whether the hold is a new requirement."
Now there's concern about a sauce shortage.
"It's a disaster," Damon Chu, president of Giant Union Co., tells the Pasadena Star-News. "We've done business with them for 20 years and we've never had this kind of thing before. We get shipments every 2-5 days and we never had any doubt of them saying they don't' have it so we don't store that much."
The Star-News and some others on Twitter are already referring to this as a #Srirachapocalypse.
But Sriracha fans should have faith, Huy Fong Foods tells CBS Los Angeles. It predicts "there won't be a sauce shortage," thanks to bottles it already has on hand.