Home News SFA recalls Huy Fong Sriracha Hot Chili Sauce due to concerns of...

SFA recalls Huy Fong Sriracha Hot Chili Sauce due to concerns of bottles exploding

A build-up of pressure in the bottles may cause them to explode upon opening.




- Advertisement -

Singapore— On Friday (Dec 27) the Singapore Food Agency (SFA) recalled a certain batch of the popular condiment, Huy Fong Sriracha Hot Chilli Sauce, due to concerns that its bottles could explode.

Furthermore, the SFA also issued a warning for consumers to be careful in opening the chili sauce bottles.

According to the SFA, the food recall alert was issued by the Food Standards Australia New Zealand (FSANZ). Because of a build-up of lactic acid within the bottles, they could bloat and continue to ferment. This “build-up of pressure in the bottles may cause them to explode upon opening.”

The statement added that since Singapore is one of the countries wherein the affected batch of Huy Fong Sriracha Hot Chilli Sauce was imported, the SFA has directed its importer, TC Import & Export Pte Ltd., to recall the bottles of hot sauce from that batch.

The SFA added, “Consumers who have purchased the affected product may contact their point of purchase for enquiries, and for a refund or exchange of product.”

- Advertisement -

Here are the details of the affected batch:

Best before: March 2021

Packing Size (bottles): 17 oz (482g) and 28 oz (793g)

Country of origin: United States of America

According to straitstimes.com, the food recall for the product has also been made in Europe, Australia and New Zealand.

The product’s website says that its chili sauce is “our most popular sauce. Created from sun-ripened chilies into a smooth paste we have captured its flavor in a convenient squeeze bottle that is easy to use.”

The sauce has gained much popularity especially in recent years and is a staple in numerous Thai and Vietnamese restaurants.

The sauce, and the company behind it, Huy Fong Foods, Inc., was created by a man named David Tran who “began his chili making mastery in 1975 in Vietnam.”

In 1979, Mr Tran left Vietnam on a Taiwanese freighter registered in Panama, whose name was  Huey Fong, from where he later got his company’s name.

Mr Tran settled in the United States, and in 1980 began making sauces near Chinatown in Los Angeles, including “Pepper Sa-te Sauce, Sambal Oelek, Chili Garlic, Sambal Badjak, and Sriracha Hot Sauce.”

The company’s Sriracha sauce is sometimes known as “the rooster sauce,’” due to the rooster design on the bottle, adopted by Mr Tran as he was born in 1945, the Year of the Rooster in the Chinese zodiac. -/TISG

Read related: SFA recalls Norwegian salmon after harmful bacteria detected

SFA recalls Norwegian salmon after harmful bacteria detected



Send in your scoop to news@theindependent.sg 

- Advertisement -

Kranji land ‘erroneous’ clearing: more supervision not always best solution, says Chan Chun Sing

Singapore – Processes should be streamlined and not more layers of supervision added in public service, said Trade and Industry Minister Chan Chun Sing on Friday (Feb 26) in response to the erroneous clearing of a large patch of woodland in...

National reserves: Whatever their strategic value, Singaporeans have right to know how they are managed

  The ruling People’s Action Party is weaponising knowledge of the exact amount of Singapore’s national reserves as a way of helping it stay in power. That’s unacceptable. It does not have such an in perpetuity right. One of the debates in...

Jolin Tsai’s perky butt got the internet abuzz

Taipei -- Mandopop diva Jolin Tsai isn't shy of flaunting her figure in all kinds of sexy and revealing outfits and her fans are just lapping it up. The 40-year-old singer uploaded a couple of photos from her trip to Yangmingshan...

Send in your scoop to news@theindependent.sg