Salmonella Contaminates Your Flavor Enhancer

This past week an alert came out from FDA that Basic Food Flavors was recalling it's Hydrolyzed Vegetable Protein ingredient. Why?  Salmonella!

HVP is used in many seasonings, soups, dips, chilis, sauces, and a host of products as a flavor enhancer.  It is a very common ingredient. Check in your pantry, your refrigerator and at your local supermarket and in a review of ingredients labels it will be there.

The contamination was discovered by one of the customers of Basic F. F. through sampling and testing. As required in the Food Registry reporting, FDA was alerted and subsequently went to the plant to find the source of contamination.  Allegedly, they did find Salmonella in the plant.

Now a rash of recalls is occurring. Companies, such as McCormick, are recalling products that used this ingredient from Basic Food Flavors.

If there was a bacterial kill step in the further processing, customer exposure is unlikely. But, companies will err on the side of consumer safety, as they should.

Thankfully, a company discovered this by testing ingredients that go into their products.

What is needed to correct this at plant level?

Was the equipment able to be properly cleaned?

Were the correct procedures in place to properly clean and sanitize the equipment?

Did the company have a HACCP plan?

Did the company have appropriate Pre-requisite plans?

Did the company have appropriate testing procedures in their plant?

Bacterial contamination and re-contamination must be controlled from the farm to your kitchen table. At every step of the process controls must be in place.

When you decide to be a part of the food industry and that food chain, then assume responsibility for the health of the end customer. You have the moral and legal responsibility to protect the public. Take that responsibility seriously. Lives depend on it!

Rudy
rudy@powerinlearning.com