Why Sriracha sauce looks and taste different now

[ping72]

I found this to be very interesting. Have any of you noticed a difference?

 

[FAUlty Gator]

Interesting

 

[BubsFinn]

Dude needs to learn how to pronounce "jalapeño."

 

[TJ8869]

Just make your own.

 

[Scruddy]

I actually sold the composite pepper mash tanks they use to make Sriracha. Talk about potent odors, and it gets rather acidic by design, reaching a ph of roughly <3.5 when fermenting which botulinum and salmonella cannot survive. Fun science for you for the day..

 

[GOHOX69]

I actually sold the composite pepper mash tanks they use to make Sriracha. Talk about potent odors, and it gets rather acidic by design, reaching a ph of roughly <3.5 when fermenting which botulinum and salmonella cannot survive. Fun science for you for the day..

Factors influencing Clostridium botulinum spore germination, outgrowth, and toxin formation in acidified media.

Clostridium botulinum type A spores were inoculated at a level of 10(7) spores per ml into sterile beef media with protein concentrations of 1, 2, 3, 4, or 6% and acidified to pH values of 2.01 to 4.75 with hydrochloric acid or 4.19 to 4.60 with citric ...

www.ncbi.nlm.nih.gov

 

[Scruddy]

Factors influencing Clostridium botulinum spore germination, outgrowth, and toxin formation in acidified media.

Clostridium botulinum type A spores were inoculated at a level of 10(7) spores per ml into sterile beef media with protein concentrations of 1, 2, 3, 4, or 6% and acidified to pH values of 2.01 to 4.75 with hydrochloric acid or 4.19 to 4.60 with citric ...

www.ncbi.nlm.nih.gov

Why are you sending me a link to a study on injections of spores into beef?

 

[GOHOX69]

Why are you sending me a link to a study on injections of spores into beef?

Because spores don't get eliminated by acidic pH. Clostridia make spores.