McCormick recalls 4 dips, mixes for potential salmonella risk

March 05, 2010|By Liz F. Kay |

McCormick & Co. announced a recall of four processed foods Friday afternoon due to possible salmonella contamination of an ingredient.

The Sparks-based company recalled packages of French onion dip mix, vegetable dip mix, onion gravy mix and corn stuffing mix, all of which contained hydrolyzed vegetable protein manufactured by Basic Food Flavors of Las Vegas, Nev.

According to the Food and Drug Administration, no one has gotten sick thus far. Another manufacturer, a Basic Food Flavors customer, detected the contamination and reported it to the FDA. That company is recalling all the hydrolyzed vegetable protein produced since Sept. 17, 2009.

McCormick spokesman John McCormick said the company is not releasing the number of products that have been sold that contain the potentially contaminated ingredient. However, "we have full traceability" and can work with the customers individually to remove the affected items, he said.

"We know exactly where it went," McCormick said.

The recalled component -- hydrolyzed vegetable protein -- was listed on McCormick product packaging as "hydrolyzed soy protein," "hydrolyzed corn gluten" or "hydrolyzed wheat gluten," the spokesman said.

The French onion dip and onion gravy mix were shipped nationwide and overseas. The vegetable dip mix was distributed nationally, and the corn stuffing mix went to Alabama, Florida, Georgia and Pennsylvania, according to the company.

For a full list of the affected products, go to

Each product contains very limited quantities of the potentially contaminated protein, he said. Consumers can contact the McCormick consumer hotline at 800-632-5847 or to get a replacement product or refund. The hotline is staffed from 9:30 a.m. to 9 p.m. weekdays and 11 a.m. to 7 p.m. on weekends.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.