What I am about to tell you (or what the title already has) might alarm you, but don't panic.
Sriracha sauce is no more.
Huy Fong Foods has been sizzling with some scorching criticism these days. Their production plant in Irwindale, California is the source of all the eye, nose and throat irritation in the area due to its mass production of the holy Sriracha hot sauce.
Neighborhoods nearby have been complaining about the fumes for quite some time now. There was even a report of a nosebleed with fingers pointed back at Huy Fong Foods.
According to the California Department of Public Health, "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."
Sriracha sauce now must remain in the plant for at least 30 days after it is bottled before making its way to the store shelves. But fear not, this #Srirachapocalypse is not as disastrous as it may seem. Huy Fong Foods reassures its loyal consumers that there shouldn't be a shortage with the fortunate amount of bottles they have on hand now.