Health Law

More retailers recall products due to fears of salmonella-contaminated HVP

By Drew Falkenstein

To date, at least three different companies have recalled a variety of food products due to fears that the products contain salmonella-contaminated hydrolyzed vegetable protein (HVP).  Johnny's Fine Foods Inc. of Tacoma, WA, has recalled its powdered french dip au jus mix; Kroger has recalled two onion dip and soup mixes; and T Marzetti Company, a dip-maker, has recalled a variety of dips. 

All of the recalled products were produced using hydrolyzed vegetable protein, which is, according to Wikipedia, 

is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark coloured liquid contains, among other amino acids, glutamic acid, which consumers are more familiar with in the form of its sodium salt, monosodium glutamate, or MSG. It is used as a flavor enhancer in many processed foods

Somehow it escaped this blogger's attention, but the company that apparently produced the contaminated HVP has also issued a recall.  Basic Food Flavors, a Nevada company that has produced HVPs since the 1980s, has posted a "recall list" on its website at www.basicfoodflavors.com/resources.html.  The list is extremely long and complex; hopefully word is getting to the apparently many customers who may have contaminated product.  

Full post as published by Food Poison Blog on March 02, 2010 (boomark / email).