Massive Recall of HVP Declared

The U.S. Food and Drug Administration is actively investigating findings of Salmonella Tennessee in hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc., in Las Vegas, NV. As of March 9th, 101 products are included in the massive recall of downstream products in the U.S., with others in Canada. There is potential for numerous additional products to be added. Only HVP manufactured by Basic Food Flavors is involved. The FDA believes the contamination dates back to September 2009.

HVP, a relative of MSG, enhances savory flavors a wide variety of processed food products, such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips, and dressings. It is often blended with other spices to make seasonings that are used in or on foods. Basic Food Flavors produces 120 varieties of HVP.

FDA is demanding that any product containing HVP from Basic Food Flavors be recalled unless there was a "kill step" during production that would make it safe for human consumption. Because cooking can be a kill step for salmonella, the risk of illness associated with the recalled HVP is low, because most of the foods to which it is added would be cooked before they hit the marketplace. But products such as powdered soups are often eaten raw, as consumers commonly mix them with sour cream or yogurt to serve as a dip. Snack products, such as chips, are also at risk.

For a complete listing of FDA recalled products in PDF Format:
Hydrolyzed Vegetable Protein Containing Products Recall List

To access a complete listing of FDA recalled products via internet:
http://www.accessdata.fda.gov/scripts/HVPCP/

Several additional products that are not part of the official FDA recall include: