Sriracha shipments have been put on hold by California health regulators in order to inspect a new manufacturing process of the popular hot chili sauce. Foodies, chefs, and businesses are all fired up. According to Food Production Daily, a trade publication, regulators agree that no one has ever complained of getting sick from eating the sauce and that there’s no need for a recall. Instead, they blamed a new manufacturing process at a new plant as the reason to inspect whether the uncooked sauce could be a medium for harmful microbial growth. What do our resident experts think could be the base issue for the shutdown and inspection?