Popular sour-and-spicy hot sauce Sriracha has been recalled in some regions over concerns related to the packaging. Specifically, there is a chance that the packaging could explode under certain conditions, due to a lactic acid buildup from fermentation.
Here’s what you need to know.
What Is the Reason for the Recall?
Sriracha, affectionately known by some as “Rooster Sauce,” is a popular hot sauce based on recipes from Thailand. The famous version of the product, the one with the rooster on the bottle, is made by Huy Fong Foods, which is based in California. The sauce is known for its distinctive hot and sour flavor, and is often derisively called “hipster Tabasco.”
The recent recall of the popular sauce is due to fears the packaging could explode due to lactic acid buildup. The sauce contains chilies, vinegar and garlic, and improper packaging could lead to a fermentation process in the bottle dissimilar to how kimchi or sauerkraut are made.
While Sriracha kimchee sounds like something delicious, having hot sauce literally blow up in your face isn’t ideal.
Under certain conditions, the bottles can become bloated from the lactic acid buildup, as the interior contents come under pressure due to the fermentation process. Then, when a customer tries to open the bottle, the contents could explode, spraying hot sauce everywhere.
Where Is the Recall in Effect?
This recall affects bottles of Sriracha sold in Australia and New Zealand, and applies to 502ml and 828ml volume bottles. The ones to be on the lookout for will have “best by” dates before March 2021. If you live in Australia or New Zealand and have recently purchased Sriracha, make sure you check the best by date.
When you’re examining the bottle, see if it feels or looks “bloated.” The same goes for any Sriracha you see in stores: make sure the internal contents aren’t under pressure before you purchase it. If you’ve purchased a bottle affected by the recall, return it to the store you bought it from for a refund of your purchase.