Salmonella Tennessee Identified in a Processed Food Ingredient Manufactured by Basic Food Flavors, Inc., of Las Vegas, NV
March 4, 2010 – The U.S. Food and Drug Administration (FDA) is taking steps to protect the public following the early identification of Salmonella Tennessee in one company’s supply of hydrolyzed vegetable protein (HVP). This is a common ingredient used most frequently as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, […]