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. HVP is a flavor enhancer used in 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.
At this time, no illnesses associated with this contamination have been reported to the FDA.
For more information:
- FDA's Comment on Form 483 Detailing Agency’s Inspectional Observations
- FDA Form 483 (Inspectional Observations: Basic Food Flavors) [PDF - 1MB]
- Read the press release about the HVP recall.
- Read the transcript of the media briefing [PDF - 68KB].
- Search the database of recalled products containing HVP.
- Read information for consumers about the HVP recall.
- Potential Salmonella contamination - Certain products manufactured in the USA and Canada containing Hydrolysed Vegetable Protein (HVP) (Canadian Food Inspection Agency)
- Company Recall Press Releases of Products Containing Hydrolyzed Vegetable Protein
- Contact your local FDA District Office Recall Coordinator for help with HVP product recalls.
- Read "HVP: Information for Industry."
- Learn about the Reportable Food Registry.