Recently, The Procter & Gamble Company (PG) voluntarily recalled two flavors of Pringles Chips in response to the recommendation from the Food & Drug Administration (FDA) to protect consumers from potential salmonella exposure. The flavors were Pringles Restaurant Cravers Cheeseburger potato crisps and Pringles Family Faves Taco Night potato crisps. However, the company confirmed that there have been no reports of salmonella-related illness in relation to these products.
PG also confirmed that no other Pringles varieties or flavors were affected by this recall. These two products represent only 0.5% of Pringles’ U.S. volume. Management at PG also mentioned that the safety of its products is its top priority and the company follows rigorous food safety and ingredient testing standards.
Salmonella is a common food-related pathogen that can cause severe illnesses, including fever, abdominal cramps and diarrhea. The company was notified by one of its suppliers that a seasoning used in these two recalled products contained hydrolyzed vegetable protein or HVP, manufactured by Basic Food Flavours, Inc., which could lead to potential salmonella exposure.
Last week, McCormick (MKC, the manufacturer of spices, also issued a recall when salmonella was found in its equipment and was transferred to its product. MKC pulled 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 Flavours.
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