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, hot dogs, gravies, seasoned snack foods, dips and dressings.
The manufacturer of the affected product is Basic Food Flavors Inc. in Las Vegas, Nevada. Only HVP manufactured by Basic Food Flavors is involved in this recall.
The FDA conducted an investigation at the facility after a customer of Basic Food Flavors reported finding Salmonella Tennessee in one production lot of HVP to the new FDA Reportable Food Registry.
FDA collected and analyzed samples at the facility and confirmed the presence of Salmonella Tennessee in the company’s processing equipment. The company is recalling all hydrolyzed vegetable protein in powder and paste form that it has produced since Sept. 17, 2009.
At this time, there are no known illnesses associated with this contamination.
At this time, FDA is taking several steps to instruct industry and protect consumers from potential Salmonella infection.
FDA is advising industry that the recalled bulk HVP product should be destroyed or reconditioned according to FDA-approved procedures. FDA is also recommending recalls of certain products that might be eaten by consumers without any processing or cooking steps to address the potential risk.
- Check Gomez Trial Attorneys blog to keep up-to-date on recalled products.
- Check www.foodsafety.gov for a list of recalled products.
- Remember to follow cooking instructions for all foods.
- Report symptoms of Salmonella or other food-related illness to your local healthcare professional.
Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy people infected with Salmonella often experience fever, diarrhea (which may be blood), nausea, vomiting, and abdominal pain. Most healthy people recover from Salmonella infections within four to seven days without treatment. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses, such as arterial infections (infected aneurysms), infection of the lining of the heart (endocarditis), and arthritis.