Basic Food Flavors Inc. Knew Plant Was Tainted For Over A Month
March 10, 2010 The Laura And Wagner Foundation Wellness Information Center
It started with a recall on dips, salad seasonings and gravy mixes and then expanded to food products like salami and two flavors of Pringles potato chips all because of dirty equipment at a flavoring manufacturers' plant in Las Vegas, Nevada.
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| More shocking is the fact that this isn't the first time Basic Food Flavors' plant was found to be contaminated with salmonella.|
The ingredient at the center of everything is called HVP (Hydrolized Vegetable Protein), similar to MSG, which is produced as a paste and powder used in thousands of food products to enhance savory flavors in things like soups, stews, chili, salad dressings, gravy mixes, hot dogs, processed meats and many snack foods.
Investigators discovered poor drainage and filthy equipment, including standing, smelly liquid pooled in the room where the HVP is made. Basic Food Flavors received lab data showing salmonella contamination on January 21, 2010 but FDA investigators found they continued to manufacture the HVP products for about a month under the same conditions and continued to distribute potentially contaminated product until mid February.
Now, a series of voluntary recalls is underway and more and more companies are progressively joining the list. You can track the latest recalls in the Food Alerts widget to the left.
These voluntary recalls come on the heels of a massive recall of 1.24 million pounds of peppered salami because of salmonella found in the peppered coating.
| 1.24 Million Pound Salami Recall: Peppered coating contaminated by salmonella bacteria|
| Understanding Salmonella: Slideshow on the different types of these bacteria|
Recall: Products Containing Hydrolyzed Vegetable Protein
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