Officials have issued a warning regarding possible explosions of a popular brand of sriracha hot chili sauce.
A worldwide recall of Huy Fong Sriracha Hot Chili Sauce, invented by David Tran in 1980, was issued earlier this month in Europe and in the U.S. due to a lactic acid build up inside of the bottle, which can cause a bloating effect, leading to possible explosions if opened. Officials have warned that if bottles of the popular chili sauce appear to be bloated, consumers should refrain from opening the sauce and return it immediately. The tainted sauce comes in either 17 or 28-ounce bottles, with an expiration date of March 2021.
The reason for the bloating is due to a process known as Lacto-fermentation, which is used in many foods, where bacteria converts sugars into lactic acid. The acid then acts as a preservative, as well as a flavoring agent. Huy Fong’s Sriracha sauce is a combination of red peppers, vinegar, garlic, salt, and sugar fermented together. However, in the case of the Huy Fong brand, this lactic acid has built up within the bottles, making it hazardous.
The New South Wales Authority, who has also recalled the sauce in New South Wales, has claimed that the sauce may splatter onto consumers’ skin and into their eyes, causing long term damage.
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