Posted on 12/12/2013 3:43:17 PM PST by mojito
IRWINDALE: The famous rooster sauce is in short supply this month thanks to a new state regulation that requires manufacturer Huy Fong Foods to hold its Sriracha for 30 days before shipping it.
Officials with the California Department of Public Health said a rule change affecting the company’s production procedure for Sriracha and its other two sauces became necessary after government officials reviewed the manufacturing process earlier this year.
“The regulations outlining this process have been in existence for years, but the modified production requirements were established for the firm this year,” state Health Department spokeswoman Anita Gore said in a written statement.
Because Sriracha is not cooked, only mashed and blended, Huy Fong needs to make sure its bottles won’t harbor dangerous bacteria.
The hold took effect on Monday, so Huy Fong can’t ship any of its product until the middle of January. This means a shortage of supply for many of the company’s customers.
(Excerpt) Read more at pasadenastarnews.com ...
“make sure its bottles won’t harbor dangerous bacteria.”
I’m not convinced any “dangerous bacteria” could survive in the sauce! Love the stuff!
WTH will the government come up with next? Due to some OCD issues, I’ve hoarded Sriracha for years and have 5-10 bottles in our pantry at any given time . . . Oh, and I have NOT gotten sick yet. Damn the Nanny State!
Time to move the operations to Texas.
I believe Gov. Perry called the owner.
The second the sauce achieved major popularity, the government stepped in looking for its cut.
No Siriracha?
Don’t worry dear, we’ll always have habanero.
Pity that hot sauce cannot be made anywhere except in California, or the manufacturer could just relocate!
Oh, wait.
They have a killer deal on sample packs...
http://www.huyfong.com/no_frames/sample.htm
Tobasco Sauce is not cooked either.
Peppers + lots of salt + 3 years.
Then vinegar - bottling.
For once I get a break. As a HOT sauce fan, based on the raves at this site, I bought a couple of bottles as we passed through Las Vegas. Winco has ‘em at $2.88 per 17 oz. bottle - best price I have seen.
Yep, but the second the company relocated to Irwindale and got their new building set up and going great guns one of the city councilman’s sons started complaining about the noxious vapors from the plant.
I tend to think the council wanted their cut first and didn’t get it and they somehow got the state to help out.
Just imagine this inane law as it applies across the state - mustard production held for 30 days, or the worst impact, raw honey sellers who will now have to shelve their product for 30 days.
Idiots.
He should have uttered the words the inspectors were waiting for.
From Montgomery Burns, “very well, it’s time for your bribe.”
Then he’s still be making his sauce.
Translation from Bureaucratese: "If it ain't broke, break it."
They have a brand new state if the art facility all stainless steel processing equipment. You could eat off the production floor. I’ve seen many many other food processing plants with far worse production standards. This is insane!
The bacteria actually wouldn't care about the heat. Strong salt, sugar, or acid (probably in the form of vinegar) would inhibit bacterial growth.
I've never heard of this sauce, and, from the description, probably don't want to. I substitute small colorful non-hot peppers in recipes that call for jalapenos.
I've bought one of the last cases from one of our grocers here.
Rotflol!
It's actually not that hot. It starts out sweet and tangy, then a nice spicy flavor kicks in. It's just delicious, you've gotta try it.
Agree with post 2. The heat level of Sriracha pretty much kills any bacteria. A great hot sauce for Asian foods.
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