Header graphic for print
Marler Blog Providing Commentary on Food Poisoning Outbreaks & Litigation

Did Basic Food Flavors knowingly ship Salmonella-tainted hydrolyzed vegetable protein?

According to the Wall Street Journal a few moments ago, Basic Food Flavors Inc., the Las Vegas company at the center of a recall of more than 100 food products containing hydrolyzed vegetable protein, or HVP, continued to make and distribute food ingredients for about a month after it learned the bacteria salmonella was present at its processing facility.

The Wall Street Journal cites FDA official as having inspected Basic Food’s plant for about two weeks starting in mid-February and found the company didn’t adequately clean equipment and store foods to protect against the growth of contaminants such as salmonella. The inspectors noted that "light-brown residue" and "dark-brown liquid" was observed on or around where Basic Food makes flavor-enhancing ingredients used in foods. The inspectors said brown residue was also found in a plastic pipe used in making food ingredients.

Here is the full FDA 483 report (redacted):

  • Peter Gilligan

    Is TVP a dry version of HVP or can TVP Texturized Vegetable Protein also have the samonella in it.
    The worry is that TVP is also in use in schools and institutions that need to know if their food is safe.