Don Schaffner (right, sorta as shown) is like, my microbiology god, so when he gets quoted in USA Today today, I say, Jersey, represent.

Four companies have recalled hydrolyzed vegetable protein (HVP), a common ingredient used most frequently as a flavor enhancer in many processed foods, including soups, sauces, chilis, stews, hot dogs, gravies, seasoned snack foods, dips and dressings, because of possible salmonella contamination since Feb. 26.

Two were announced Wednesday and one Thursday. Given the broad use of ingredient, more are likely to come.

Tests show that the product was contaminated with the Salmonella Tennessee bacteria.

Despite the fact that Basic Food Flavors’ recall goes back to Sept. 17, 2009, no illnesses have been linked to the specific strain found in the product, according to a Food and Drug Administration release.

The bad news is that HVP is such a widely used ingredient that many companies may end up having recall products. "We may see the ripple through the industry as people try to decide what their risk is and what to do about it," Schaffner says.

HVP, made from proteins in grains or soybeans, adds the meaty, savory taste found in cooked meats. It’s chemically similar to monosodium glutamate and is commonly used in snack products, soup bases and other processed foods.
So far, recalled foods listed by FDA include:

• French Dip Powdered Au Jus from Johnny’s Fine Foods of Tacoma, Wash.

• T. Marzetti brand Veggie Dips from Priority Brands of Markham, Ontario, distributed in Canada and the United States.

• Follow Your Heart Organic Creamy Ranch Dressing & Dip and vegetarian entrees from Earth Island of Chatsworth, Calif.

• Ranch House Dressing, Cheese and Bacon Dip and Redskin Potato salad from Reser’s Fine Foods of Beaverton, Ore.