Produce Valley, Inc. is announcing a voluntary recall of a product which contains hydrolyzed vegetable protein (HVP) that is currently bring recalled by Basic Food Flavors, Inc. in Las Vegas, Nevada due to possible Salmonella contamination. Salmonella is a common food borne pathogen that can cause severe illness, including (but not limited to) fever, abdominal cramps, and diarrhea.
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southwestern Emmi - Roth Käse USA is voluntarily recalling approximately 1,971 total individual containers of 7 ounce and 2 pound Spreadables brand Crab Creole and Shrimp Scampi cheese spreads because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.
Orval Kent announced today that it is voluntarily recalling multiple dips as a precautionary measure because the product may be contaminated with Salmonella. The Orval Kent dips are being recalled because they contain HVP (hydrolyzed vegetable protein) manufactured, distributed and recalled by Basic Food Flavors, Inc., Las Vegas, NV.
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safety Publix Super Markets is issuing a voluntary recall for four (4) varieties of seasoning mixes. The products have been manufactured with HVP (hydrolyzed vegetable protein) supplied by Basic Food Flavors of Las Vegas, Nevada. The HVP may be contaminated with Salmonella.
This action is being taken after Basic Food Flavors, Inc. (”Basic”) issued a recall for all Hydrolyzed Vegetable protein (”HVP”) dry powder manufactured by Basic Food Flavors on or after September 17, 2009, due to a positive test result for Salmonella in a production lot. Our records indicate that some of the HVP being recalled by Basic Food Flavors was used as an ingredient in HERB-OX® items.
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