Telling counsel for Irwindale, California, that it was “asking for a very radical order on 24-hour notice,” a superior court has reportedly denied the city’s request that the maker of an Asian hot sauce cease production until purportedly aggressive odors can be reduced. Irwindale v. Huy Fong Foods, No. ___ (Cal. Super. Ct., Los Angeles Cty., filed October 28, 2013). A hearing on the city’s motion for preliminary injunction has been scheduled for November 22, 2013. According to news sources, Huy Fong Foods, which makes a popular Sriracha chili sauce, opened its Irwindale plant in 2012 when its Rosemead facility could not keep up with demand. Irwindale residents began complaining of pungent pepper and garlic fumes, burning eyes, irritated throats and headaches, especially when the company crushes the peppers.

The city cited the company in October 2013 for violation of an ordinance forbidding noxious manufacturing emissions and filed suit after the company’s owners balked at installing a $600,000 filtration system. The company reportedly contends that it has been cooperating with the city and that its employees manage the fumes without complaint. See The Los Angeles Times, October 28, 2013; NewsTimes.com, October 31, 2013.

 

 

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For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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