After reading the Washington Post yesterday online, I was disappointed to learn that the Basic Food Flavors of Las Vegas was aware of Salmonella contamination at its plant according to the Food and Drug Administration. It was made public that Basic Food Flavors knew about Salmonella contamination as early as January of this year, but failed to stop producing the flavor enhancing HVP (Hydrolyzed Vegetable Protein). Following an FDA inspection, it came to light that on January 21, 2010, Basic Food Flavors received results indicating that their plant was positive for Salmonella. Not only were January Salmonella test results positive, but the company also received positive Salmonella test results again in February.
Back in February, a processor who uses HVP from Basic Food Flavors detected Salmonella in a batch and reported this to the FDA who began inspections. During the course of inspections, unclean utensils, standing water, unclean residue on vats, and other violations were found. Based upon the Washington Post article by Lyndsey Layton entitled “FDA says Basic Food Flavors knew plant was contaminated with salmonella,” the Salmonella contamination may have been present as early as September 2009. While recalls have been initiated in relation to over 100 food products, more have possibly been contaminated with Salmonella from the HVP. This is obviously vey troubling.
Food manufacturers have a duty to ensure the safety of our food. Looks like that certainly wasn’t happening here…
Richard J. Arsenault, 2010
