MONTGOMERY, AL (WSFA) - Commissioner of Agriculture & Industries Ron Sparks wants to alert consumers of a recent recall involving early identification of Salmonella Tennessee in one company's supply of hydrolyzed vegetable protein (HVP).
HVP is a common ingredient used most frequently as a flavor enhancer in many processed foods. This involves a number of manufactures and brand names. The finished products would include soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings.
Based on information provided by the FDA, Commissioner Sparks recommends that consumers:
- Go to this website http://www.accessdata.fda.gov/scripts/HVPCP/ to view a list of recalled products;
- Check their pantries for any possibly affected products.
- Remember to follow cooking instructions for all foods.
- Report symptoms of Salmonella or other food-related illness to your local health care professional.
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 Food and Drug Administration (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.
Commissioner Sparks stated, "After participating in a conference call with FDA this afternoon, I want to assure the public that the Alabama Department of Agriculture and Industries Food Safety Inspectors are conducting recall effectiveness investigations to assure recalled products are removed from store shelves. Our inspectors will be concentrating on retail establishments and food storage facilities. We have also been in contact with the Alabama Department of Public Health who will be concentrating their investigations with restaurants and food service establishments."
At this time, there are no known illnesses associated with this contamination. However, consumers should continue to check the FDA website since more products are anticipated to be added to the list.
For information on the basics on Salmonella (such as sources, symptoms, duration of illness), see the Salmonella page on FoodSafety.gov at: http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/salmonella.html.