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Salmonella Tennessee outbreak may be linked to processed food ingredient
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A supply of hydrolyzed vegetable protein from a Las Vegas company may have caused an outbreak of Salmonella Tennessee, according to an FDA press release.
The recall involves hydrolyzed vegetable protein that was manufactured by Basic Food Flavors.
Following the discovery of Salmonella Tennessee in one production lot of the protein by a customer of Basic Food Flavors, the FDA conducted an investigation. The findings were relayed to the newly created FDA Reportable Food Registry.
FDA analysis confirmed that Salmonella Tennessee was present in the processing equipment of Basic Food Flavors. The company is conducting a voluntary recall of all hydrolyzed vegetable protein in powder and paste form that it has produced since Sept. 17, 2009.
No illnesses have been reported in association with the contamination.
The FDA has instructed industry officials that the recalled products should be destroyed or reconditioned according to approved procedures. The agency has also recommended that consumers check the FDA website for a list of recalled products; follow cooking instructions for all foods; and report symptoms of Salmonella infection or other food-related illness to a health care professional.
“This situation clearly underscores the need for new food safety legislation to equip FDA with the tools we need to prevent contamination," Jeff Farrar, DVM, PhD, MPH, associate commissioner for food protection at the FDA’s Office of Foods, said in a press release.
Hydrolyzed vegetable protein is most commonly used as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings, according to the press release.