The Canadian Food Inspection Agency (CFIA) is providing this information to industry regarding the hydrolysed vegetable protein (HVP) made by Basic Food Flavors Inc. of Las Vegas, Nevada. This ingredient is subject to recalls in the United States, has been imported into Canada and may be contaminated with Salmonella. The CFIA is working with its counterparts in the U.S. to determine the situation in Canada. To date, no illnesses have been associated with this recall, either in the U.S. or Canada. The Public Health Agency of Canada (PHAC) will continue to actively monitor for illnesses as recall activities continue.
This information is intended to facilitate industry assessment of the current situation and the determination of appropriate steps to mitigate the risk of exposure of consumers to Salmonella related to the use of HVP in product manufacture.
The U.S. Food and Drug Administration (FDA) was informed of Salmonella contamination in HVP made by Basic Food Flavors Inc. of Las Vegas, Nevada. Further investigation identified Salmonella contamination in the manufacturing facility. On February 25, 2010, Basic Food Flavors Inc. issued a voluntary recall of all powder and paste HVP made since September 17, 2009.
The CFIA has determined that HVP from Basic Food Flavors is imported into Canada and may be used in the manufacture of a variety of foods.
HVP is an ingredient commonly used as a flavour enhancer or seasoning in many food products. In many cases, HVP is incorporated at low levels in processed foods which are made using processes that kill Salmonella. In addition, many foods that contain HVP are cooked by consumers in ways that would kill Salmonella. However, certain ready-to-eat foods which incorporate HVP can be produced using processes which would not destroy Salmonella and may therefore pose a risk to consumers if the recalled HVP has been used in their production.
Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a foodborne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhoea. Long term complications may include severe arthritis.
Based on information available at this time, the CFIA is providing information on several risk-appropriate steps for recalled HVP or products containing recalled HVP made by Basic Food Flavors Inc. on or after September 17, 2009.
In general, the risk-appropriate steps can be divided into four categories:
- Bulk HVP recalled by Basic Food Flavors Inc.
Canadian manufacturers who have unused HVP which has been recalled should stop using the product, unless it will be used in a finished product which involves a process which will kill Salmonella.
- Ready-to-eat foods manufactured with recalled HVP.
These products may contain Salmonella and may be subject to a recall where the products have not been subjected to an adequate kill step for Salmonella.
- Ready-to-cook foods manufactured with recalled HVP:
Cooking instructions on the product labels should be assessed to ensure they include an adequate kill step for Salmonella. If cooking / heating instructions are adequate to kill Salmonella, no action is required. If cooking instructions are not adequate, these products may need to be recalled.
- Other potential uses
Industry should also consider how their product may be used by the consumer. For example, a powdered soup mix, when prepared according to instructions on the label which include an adequate kill step, may be considered safe. However, the same product may have recipe ideas on the label, or, is widely used by consumers to make a dip for chips without any kill step and is therefore considered ready-to-eat. If the recalled HVP has been incorporated, such products may be subject to recall.
If firms do not know, or do not have the expertise to know if their process includes a kill step they should engage an expert for advice. The CFIA does not provide a list of qualified experts, however, such specialists may often be found through industry associations, universities, etc. Please note that thermal processing times and temperatures will vary depending on the particular food.
If a manufacturer decides to voluntarily recall products, please contact the local CFIA office or the Area Recall Coordinator with details.
Area Recall Coordinator Contact Information
Ontario
416-665-5049
Atlantic
506-381-7683
Quebec
1-866-806-4115
BC and Yukon
604-978-1120
Manitoba
204-797 4501
Saskatchewan
306-529 0671
Alberta, NWT and Nunavut
403-661-7505
