There is nothing like eggs with Huy Fong’s Sriracha sauce and a bowl of rice in the morning.
But Australia and New Zealand have recalled a batch of Sriracha bottles over fears they could “explode” when opened.
The lactic acid buildup could lead the bottle to “bloat and continue to ferment.” This could cause them to explode, according to the Food Standards Australia New Zealand.
“Do not open bottles that feel bloated and return the products to the place of purchase for a full refund,” Food Standards Australia New Zealand said on the company website.
Seventeen- and 28-ounce bottles, with an expiration date of March 2021, will be disposed of.
A similar decision to recall Sriracha bottles happened in Ireland in November. The Food Safety Authority of Ireland took down the chili sauce from store shelves “due to the risk of the contents exploding once the bottle is opened. This poses a risk of hot chili sauce irritating eyes or skin.”
Sriracha — founded by Vietnamese refugee David Tran in 1980 — lists “Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum” as its ingredients.
The red chili sauce has become a worldwide phenomenon and is often referred to as “hipster Tabasco,” according to the BBC.