Four companies have recalled products linked to possible salmonella contamination since Feb. 26. Two were announced Wednesday and one Thursday. Given the broad use of ingredient, more are likely to come.
The product is called hydrolyzed vegetable protein, or HVP. Made by Basic Food Flavors of North Las Vegas, Nev., it is used in many processed foods.
Despite the fact that Basic Food Flavors’ recall goes back to Sept. 17, 2009, no illnesses have been linked to the specific strain found in the product, according to a Food and Drug Administration release.
“It’s widely used. It’s a fairly inexpensive flavor enhancer,” says Don Schaffner, a professor of microbiology and food safety expert at Rutgers University in New Jersey. He has been consulting with companies all week about how to deal with the recall, he says.
Tests show that the product was contaminated with the salmonella tennessee bacteria, which can cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhea. It can cause serious and sometimes deadly infections, especially in children, the elderly and people with weakened immune systems.
FULL STORY: http://www.usatoday.com/news/health/2010-03-05-HVPrecall05_ST_N.htm
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