Major US Salmonella Recall for Hydrolyzed Vegetable Protein Product

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.

5 Mar 2010 --- 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 safety, 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.

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, and arthritis.

CSPI Food Safety Attorney Sarah Klein responded to the news by stating, “The massive voluntary recall announced by Basic Food Flavors, Inc.—of products containing a widely used flavor enhancer, hydrolyzed vegetable protein,—is yet more proof that the Food and Drug Administration needs more authority, more inspectors, and more resources to ensure that our food supply is safe. Fortunately, this recall has been started before any illnesses have been linked to this strain of Salmonella.”

“Most Americans would be stunned to learn that FDA doesn't even have the authority to make recalls like these mandatory. And it's worth asking: When was the last time an FDA inspector visited this particular facility in Nevada? This is why the Senate must act now to pass the FDA Food Safety Modernization Act, so that the agency can help prevent contamination in the first place, rather than chase down tainted products long after they've left the manufacturer,” Klein added.