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Food Co. wishes their salmonella tainted flavor enhancer would just “go away”

  • Spence Cooper
  • March 26, 2010

asic Food Flavors, the company that knowingly permitted the salmonella tainted flavor enhancer (HVP) found in 159 recalled products (to date), has issued a comment denying responsibility.

We don't need it here.

Hydrolyzed vegetable protein (HVP) is an MSG-like flavor enhancer that is mixed in with other spices, and added to thousands of processed foods, including chips, dip mixes, salad dressings, sauces, hotdogs, soups, frozen dinners, bouillons, gravy mixes, snacks, and ready-to-eat foods.

On March 4, 2010, Basic Food Flavors” who offers the food industry 120 varieties of hydrolyzed vegetable protein or HVP” announced a recall of its entire production of HVP in powder and paste form dating to September 17, 2009.

In a statement issued Wednesday to Food Navigator USA, Basic Food Flavors writes: “While it is unclear whether FDA is suggesting in the Form 483 that Basic Foods knowingly shipped adulterated product, the language used by the agency and reported by the press has created that implication. We, therefore, consider it important to clarify that Basic Foods has not knowingly shipped into commerce any product the Company believed had the potential to contain Salmonella”

The FDA Overview of the Form 483 issued to Basic Food Flavors reads: “In addition to the firm’s own Salmonella findings, the inspectional observations in the 483 detail significant issues in Basic Food Flavors’ manufacturing facility. FDA inspectors found problems in the company’s manufacturing processes, including a lack of microbial- contamination control. The 483 also identified problems with the cleaning and sanitizing procedures of equipment and work areas where food meant for human consumption is processed, as well as plumbing and drainage issues.”

The FDA’s form 483 inspection report issued to Basic Food Flavors said: “After receiving the first private laboratory analytical results [dated January 21] indicating the presence of Salmonella in your facility, you continued to distribute HVP paste and powder products until 2/15/2010. Furthermore, from 1/21/2010 to 2/20/2010, you continued to manufacture HVP paste and powder products under the same processing conditions that did not minimize microbial contamination”

Does the FDA language above sound to you like the FDA is unclear about whether Basic Food Flavors knowingly shipped adulterated product?

According to the North Las Vegas company, it first learned of the report filed because one of its customers turned them in to the FDA’s Reportable Food Registry on Feb. 5th. But managers at Basic Food Flavors learned on Jan. 21 that samples taken a week earlier tested positive for salmonella, yet they continued shipping their product to foodmakers. The company issued a recall on Feb. 26, one week before the FDA’s press conference on March 4.

Basic Food Flavors said that contrary to the FDA inspection report, they “implemented immediate corrective actions”to address the discovery of salmonella at the plant.

David Wood, the company’s sales and marketing manager, told Food Navigator-USA that he had hoped that not speaking with the press would help publicity of the recall to pass quickly. “Quite honestly, we didn’t bother answering the press because we just wanted it to go away,”he said. “..It’s working. It’s beginning to die down”

Wood’s comment proves just how morally bankrupt some food manufactures are regarding the public’s collective health. Wood’s only concern is the public’s perception of his company despite millions of pounds of potentially contaminated HVP being recalled that was shipped in bulk to foodmakers over five months. And many of those companies have sold their products to others, making it impossible to trace the now endless distribution chain for salmonella originating coming from the Nevada company.

Officials claim the risk of salmonella contamination is low for processed foods because they’re cooked; but the risk is much higher for uncooked foods like chips and dips.

Thus far, no illnesses have been reported associated with this case, but we’ll never know. HVP is virtually impossible to trace since a food manufacturer might buy HVP from many different suppliers, and store it all together without establishing a trace-back system to a particular source or batch. And unless HVP is part of a flavor mix, HVP may not be listed as an ingredient on a food package.

And since salmonella contamination has become so widespread in the food industry, recent reports of salmonella contamination will just be another in a litany of reports of food recalls from scores of other food manufacturers.

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