March 2010 Nationwide Food Recall Expected to Grow - HVP Food Flavors Salmonella
Posted Mar 04 2010 4:02pm
Don't eat recalled food! Check these recalled product lists carefully. If you have a product on the list, review the recall notice and follow the manufacturer's instructions for disposing of the product safely.
The FDA is taking steps to protect the public following the early identification of Salmonella in one company’s supply of a common processed food ingredient.
At this time, no illnesses are known to be associated with this problem of contamination.
To prevent illnesses from occurring, FDA is advising industry about which products to recall and providing consumers with recommendations.
What is HVP?
HVP stands for hydrolyzed vegetable protein, a substance used in small amounts to add flavor to many commercially processed foods, such as soups, hot dogs, chilis, stews, dips, salad dressings, gravies, frozen dinners, and snack foods.
What products are affected?
FDA has posted a searchable website of products affected by the recall online at www.FoodSafety.gov1. This website will updated as more product are recalled.
Can I tell whether a product contains HVP from the ingredient list?
Consumers should not rely on the ingredient list to identify products that contain HVP. Consumers with questions about a particular product should contact the manufacturer or visit www.FoodSafety.gov3.
How did FDA identify this problem?
FDA learned of this problem before any disease outbreak occurred. The agency received a report of contamination, inspected the facility and worked to put in place measures to instruct industry and protect consumers. FDA is continuing to assess the situation and may make additional recommendations as more information becomes available.
What is Salmonella?
Salmonella is the name of a group of bacteria and is one of the most common causes of bacterial foodborne illness in the United States. It most commonly fever, diarrhea (which may be blood), nausea, vomiting, and abdominal pain. Consumers who experience any of the symptoms of Salmonella should contact their health care professional.
For Immediate Release: March 4, 2010 Media Inquiries: Rita Chappelle, 301-796-4672, firstname.lastname@example.org Consumer Inquiries: 888-INFO-FDA
Salmonella Tennessee Identified in a Processed Food Ingredient FDA taking steps to instruct industry and protect consumers
The U.S. Food and Drug Administration 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.
In coordination with the Centers for Disease Control and Prevention, the U.S. Department of Agriculture, other federal agencies, and state health departments, FDA is closely monitoring and assessing the potential risks of illness from affected products.
“Our investigators were able to identify this problem before any illnesses occurred," said FDA commissioner Dr. Margaret A. Hamburg. "While the investigation is continuing, the agency is supporting reasonable steps to continue to protect the public health.”
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.
“This situation clearly underscores the need for new food safety legislation to equip FDA with the tools we need to prevent contamination," said Dr. Jeff Farrar, associate commissioner for food protection, FDA’s Office of Foods.
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. FDA is recommending that consumers should: