Main

FDA, FSIS, CDC Collaborate on Methods to Measure Success of


FDA, FSIS, CDC Collaborate on Methods to Measure Success of Food Safety Programs
The U.S. Food and Drug Administration, the Centers for Disease Control and Prevention and the U.S. Department of Agriculture s Food Safety and Inspection Service (FSIS) will host a joint public workshop on how best to measure progress in reducing foodborne illnesses on March 30, in Washington, D.C.

FDA Investigation Reveals Salmonella Tennessee at Plant that Makes Flavor


FDA Investigation Reveals Salmonella Tennessee at Plant that Makes Flavor Enhancers for Food Processors and Other Distributors
The U.S. Food and Drug Administration is actively investigating positive findings of Salmonella Tennessee in hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors Inc. in Las Vegas, Nev. HVP is a flavor enhancer used in a wide variety of processed food products such as soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings. It is often blended with other spices to make seasonings that are used in or on foods. There are no reports of consumer illness associated with this recall. Only HVP manufactured by Basic Food Flavors is involved in this recall.
 
Notify me with the latest breaking FDA News
fda approvals Tell us where to send your notifications:

FDA, FSIS, CDC Collaborate on Methods to Measure Success of


FDA, FSIS, CDC Collaborate on Methods to Measure Success of Food Safety Programs
The U.S. Food and Drug Administration, the Centers for Disease Control and Prevention and the U.S. Department of Agriculture s Food Safety and Inspection Service (FSIS) will host a joint public workshop on how best to measure progress in reducing foodborne illnesses on March 30, in Washington, D.C.

 

©2006 FDA-News.com. All rights reserved.