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

Did the FDA Reportable Food Registry Start the Hydrolyzed Vegetable Protein Salmonella Tennessee Recall?

Although some say that government does not work – perhaps there are parts that do?  Did the FDA Reportable Food Registry work as it was supposed to and start the hydrolyzed vegetable protein Salmonella Tennessee recall?  The reality is that according to the FDA:

[t]he manufacturer of the affected product is Basic Food Flavors Inc in Las Vegas, Nevada. Only HVP manufactured by Basic Food Flavors is involved in this recall. The FDA conducted an investigation at the facility after a customer of Basic Food Flavors reported finding Salmonella Tennessee in one production lot of HVP to the new FDA Reportable Food Registry.

The Reportable Food Registry (RFR or the Registry) is an electronic portal for Industry to report when there is reasonable probability that an article of food will cause serious adverse health consequences. The Registry helps the FDA better protect public health by tracking patterns and targeting inspections. The Food and Drug Administration Amendments Act of 2007 (Pub. L.110-085), section 1005 directs the FDA to establish a Reportable Food Registry for Industry. The RFR applies to all FDA-regulated categories of food and feed, except dietary supplements and infant formula.  Registered Food Facilities that manufacture, process, pack, or hold food for human or animal consumption in the United States under section 415(a) of the FD&C Act (21 U.S.C. 350d) are required to report when there is a reasonable probability that the use of, or exposure to, an article of food will cause serious adverse health consequences or death to humans or animals. Federal, state, and local government officials may voluntarily use the RFR portal to report information that may come to them about reportable foods.

The U.S. Food and Drug Administration is taking steps to protect the public following the early identification of Salmonella Tennessee in one company’s supply of hydrolyzed vegetable protein (HVP). This is a common ingredient used most frequently as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings.  List Recall: Products Containing Hydrolyzed Vegetable Protein.

Kudos to a customer of Basic Food Flavors and the FDA’s Reportable Food Registry.

  • Nice if it were true !!!
    You cannot get salomella in vegetables fact.
    You can however get if from animal faeces used as fertilizer.
    There has been a litany of lies and cover up from the USDA and FDA for donkeys years.
    The answer lies in the sh-t in the same manner as the evisceration of chicken and cattle at abattoirs.
    This talk of drugs to minimize slamonella and e-coli is just a ruse from the drug companies so the answer is as simple as sh-t.
    Clean up evisceration at the abatoirs and stop using sh-t in organic farming for manure.
    Factory farmed poultry have little risk of salmonella, however free range hens head strait for the nearest pile of cattle sh-t to pick out the grain.
    Well the folks at the FDA and USDA would not know that, sat behind a desk in Washington as happy as pigs in sh-t.
    william hayes

  • Tony

    See prev post, please get your facts straight…..
    How does salmonella get in vegetables like tomatoes and lettuce?
    Vegetables can come into contact with contaminated water. A bacteria-carrying person who forgets to wash their hands before food preparation can contaminate vegetables. Vegetables can also become contaminated if placed in close proximity to or mixed with raw poultry, meat or eggs, and unpasteurized milk.