Sriracha Hot Sauce Shipments on Hold Until Next Year

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Sriracha hot sauce manufacturer Huy Fong Foods cannot ship out any more sauce until mid-January because the California Department of Public Health has begun enforcing stricter guidelines for the company.

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A worker packs bottles of Sriracha hot sauce into cartons at Huy Fong Foods’ Rosemead plant in 2010. (Credit: Los Angeles Times)

Their three sauces, Sriracha, Chili Garlic and Sambal Oelek, now must be held for at least 30 days before they can be shipped to food distributors and wholesalers, the company confirmed Wednesday. It’s not clear whether the hold is a new requirement. The Department of Public Health did not respond to requests for comment on Tuesday or Wednesday.

The production delay comes amid a heated legal battle with the city of Irwindale, which sued the hot sauce manufacturer over spicy odors that residents say caused a raft of health issues.

 A Los Angeles Superior Court judge ruled in November the plant must stop any odor-causing productions immediately until experts could identify and mitigate the smell.

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