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Recall of Hydrolyzed Vegetable Protein

The Food and Drug Administration (FDA) is taking steps to protect the public following the early identification of Salmonella in one company’s supply of a common processed food ingredient called hydrolyzed vegetable protein (HVP).

At this time, no illnesses are known to be associated with this problem of contamination.

To prevent illnesses from occurring, FDA is advising industry about which products to recall and providing consumers with recommendations.

What can I do?

FDA is recommending that consumers:

  • Check for a list of recalled products.
  • Remember to follow cooking instructions for all foods.
  • Report symptoms of Salmonella or other food-related illness to your local health care professional. Symptoms of Salmonella infection may include fever, diarrhea (which may be bloody), nausea, vomiting, and stomach pain.

What is HVP?

HVP is a substance used in small amounts to add flavor to many commercially processed foods, such as soups, hot dogs, chilies, stews, dips, salad dressings, gravies, frozen dinners, and snack foods.

What products are affected?

FDA has posted a searchable Web site of products affected by the recall at This Web site will be updated as more products are recalled.

Can I tell whether a product contains HVP from the ingredient list?

Consumers should not rely on the ingredient list to identify products that contain HVP. Consumers with questions about a particular product should contact the manufacturer or visit

How did FDA identify this problem?

FDA learned of this problem before any disease outbreak occurred. The agency received a report of contamination, inspected the facility, and worked to put in place measures to instruct industry and protect consumers. FDA is continuing to assess the situation and may make additional recommendations as more information becomes available.

What is Salmonella?

Salmonella is the name of a group of bacteria and is one of the most common causes of bacterial foodborne illness in the United States.

Date Posted: March 4, 2010

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