Also according to the newspaper, every bottle of plastic soy sauce, with a capacity of 500ml and 830ml, and the expiry date until March 3-2021 will be withdrawn . Consumers are recommended if the bulging bottle must be immediately returned, not opened. The sales agent is responsible for refunding the entire amount for customers.

Last month, the US and Europe once ordered the withdrawal of Sriracha for the same reason. The Sydney Morning Herald said that lactic acid accumulates in bottles of chili sauce, causing the fermentation process to continue, thereby exploding when consumers open the lid.

Lacto fermentation is the processing method used on many foods, in which bacteria convert sugars into lactic acid. The acid acts as a preservative, as well as a flavoring agent. Huy Fong’s Sriracha sauce combines a variety of ingredients to give a unique flavor, including red peppers, vinegar, garlic, salt and sugar.

Sriracha chili sauce is currently on sale at many supermarkets in Australia. This type of soy sauce was created by David Tran, a Vietnamese living in California (USA) in 1980.

In 2012, Cook’s ill‌ּustrated magazine once called Sriracha the best chili sauce of the year. Lays in 2013 also chose Sriracha as one of the 3 new flavors for their potato chips. In the US chili sauce market, Sriracha is now a big brand besides Heinz, Tabasco and Frank’s Red Hot.