HVP Recall Widens, Plant Knew of Problems with Salmonella

By Denise Reynolds

In the week after the FDA announced that hydrolyzed vegetable protein manufactured by Basic Food Flavors of Las Vegas NV was potentially contaminated with Salmonella Tennessee bacteria, more than 100 different products have been recalled.  Today another is added to the list.

The Department of Agriculture has recalled 1.7 million pounds of ready-to-eat beef taquito and chicken quesadilla products made by Windsor Foods out of Texas and Mississippi.  The beef taquito products bear the label “EST.5590” inside the USDA mark of inspection.  The chicken quesadilla packages also have the USDA mark, but the number “P-34708” is located separately on the box.

According to FDA reports, Basic Food Flavors had continued to make and distribute HVP even after it learned of the contamination.  According to an FDA report, the company discovered the presence of Salmonella around 1/21/2010, but continued to manufacture the HVP pastes and powders until 2/20/2010 under the same processing conditions. 

During inspections, the FDA found multiple infractions, such as standing dirty water in drains near the area where the HVP was processed, mixers and tubing coated with brown residue, and cracks and fractures in the floor.  They believe the contamination may date as far back as September 2009.  This revelation has caused some manufacturers to expand their list of lot codes to recall going back further in time than originally posted.

HVP is a flavor enhancer used in a variety of processed food products, including soups, sauces, hot dogs, seasoned snack foods, dips and dressings.  It is often blended with other spices to make seasoning.

Salmonella serotype Tennessee is the same type of bacteria that caused the massive peanut butter recall two years ago.

So far, no illnesses have been associated with any of the recalled products and according to the FDA the health risk is considered low because most products containing HVP are cooked during processing, destroying the bacteria.  Ready-to-eat products, however, would carry a higher risk of causing illness.