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HVP Again: McCormick Recalls Dip, Gravy Mixes

By Dan Flynn and Suzanna Schreck

Once again, products manufactured with hydrolyzed vegetable protein (HVP) may be contaminated with Salmonella, prompting an international recall by McCormick & Company of dip and gravy mixes, as well as corn bread stuffing.
The flavoring agent was supplied by Las Vegas-based Basic Food Flavors, the company that manufactures much of the HVP used in dips, soups, dressing and snack foods. Last year, 177 products containing Basic Food Flavors HVP were recalled in what was one of the nation's largest ingredient-based recalls.
The latest recall,  announced Wednesday by Georgia Agriculture Commissioner Gary W. Black, includes:
-- McCormick French Onion Dip Mix, sold in 0.53-ounce packages, shipped nationwide and outside the U.S. with UPC code 52100168609 and best buy dates of Oct. 6 and 7, 2011; Nov. 3 and 6, 2011; Dec. 4, 2011; and Jan 4 and 23, 2012.
-- McCormick Vegetable Dip Mix, sold in 1.25-ounce packages, shipped nationwide with UPC code 52100063850 and best buy dates of June 8, 2011 and July 9 and 29, 2011.
-- McCormick Onion Gravy Mix, sold in 0.87-ounce packages, shipped nationwide and outside the U.S. with UPC code 52100098807 and best buy dates of Oct. 8, 11, 17 and 18, 2011; Nov. 1, 3, 15 and 17, 2011; Dec. 1, 2, 28 and 29, 2011; Jan. 22, 23, 26 and 30, 2012; and Feb. 12 and 13, 2012.
-- McCormick Corn Bread Stuffing, sold in 42-ounce (two-pound, 10-ounce) containers, shipped to Georgia, Alabama, Florida and Pennsylvania with UPC code 5210057199 and product codes 4519BH, 4520BH and 5019BH.
These products were distributed nationwide to retail stores; two products were distributed internationally. Individuals who purchased these products should not consume them and should return them to the place of purchase for a refund.
To date, no illnesses have been reported in association with the recall.
A year ago, a U.S. Food and Drug Administration inspection at Basic Food Flavors found multiple strains of Salmonella contamination and led to the recall of all powdered and paste HVP manufactured by the processor since Sept. 17, 2009.
Last June, FDA sent a warning letter to Basic Food Flavors asking for documentation that corrective actions the company had promised two months earlier had in fact taken place. At that time, FDA said Salmonella bacteria might have established a "niche environment" in the facility, which could make HVP be considered adulterated, under federal law.  
Symptoms of Salmonella often include fever, bloody diarrhea, nausea, vomiting and abdominal pain. Salmonella can lead to serious and sometimes fatal infections in young children, frail or elderly people, and those with weakened immune systems. 

Full post as published by Food Safety News on March 10, 2011 (boomark / email).