Read more about what is currently a voluntary recall of products containing hydrolyzed vegetable protein in the FDA's Press Release.
For Immediate Release: March 4, 2010
Salmonella Tennessee Identified in a Processed Food Ingredient
FDA taking steps to instruct industry and protect consumers
The U.S. Food and Drug Administration is taking steps to protect the public following the early identification of Salmonella Tennessee in one company’s supply of hydrolyzed vegetable protein (HVP). This is 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.
In coordination with the Centers for Disease Control and Prevention, the U.S. Department of Agriculture, other federal agencies, and state health departments, FDA is closely monitoring and assessing the potential risks of illness from affected products.
See link above for further details.