Two El Peto products recalled

HEALTH HAZARD ALERT
VARIOUS FOODS CONTAINING HYDROLYZED VEGETABLE PROTEINS (HVP) RECALLED BY BASIC FOOD FLAVORS INC. MAY CONTAIN SALMONELLA BACTERIA

OTTAWA, March 20, 2010 – The Canadian Food Inspection Agency (CFIA) is warning the public not to consume the foods described below because these products may be contaminated with Salmonella. These foods contain dry powder and paste hydrolyzed vegetable protein (HVP) ingredients which have been recalled in the U.S. and Canada by Basic Food Flavors Inc. due to Salmonella contamination.

This is an ongoing food safety investigation. The CFIA is working with the U.S. Food and Drug Administration (FDA) to identify and remove all affected products imported into Canada from the U.S. The CFIA is also working with Canadian manufacturers to recall foods containing affected HVP ingredients. As more products are identified, the CFIA will continue to update its list of recalled products.

The following foods, manufactured in Canada, are affected by this alert:

El Peto Products Vegetable Soup Mix (Gluten-free)
Size 280 g
UPC Code 7 72573 40443 0 09357
Code 10026, 10041, 10056

El Peto Products Onion Soup Mix (Gluten-free)
Size 300 g
UPC Code 7 72573 40446 1 10027
Code 10062
These products may have been distributed nationally

For the complete list of recalled products, including those listed above; please visit our Web site at: http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/salmonellaprotbe.shtml

There have been no reported illnesses in Canada associated with the consumption of these products.

Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a food borne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhoea. Long-term complications may include severe arthritis.

The manufacturer is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.

For more information, consumers and industry can call the CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).

For information on Salmonella, visit the Food Facts web page at: http://www.inspection.gc.ca/english/fssa/concen/cause/salmonellae.shtml

For information on all food recalls, visit the CFIA’s Food Recall Report at: http://active.inspection.gc.ca/eng/corp/recarapp_dbe.asp

To find out more about receiving recalls by e-mail, and other food safety facts, visit our web site at: www.inspection.gc.ca

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How do large GF companies source flour?

Excerpt from the National Newsletter – Read the full article by becoming a member of the CCA!

We asked two of the largest entirely gluten-free manufacturers in Canada.

El PetoEl Peto Products purchases rice flour from a mill in southwest Ontario that grinds and packages only gluten-free grains. They also have a small on-site mill that they use to grind some lower volume ingredients with an in-house ELISA test kit and third-party lab testing.

Any products that fail testing are segregated from the gluten-free manufacturer.

Recently, El Peto purchased furniture and equipment to install a full testing lab in their facility so that they can generate a full report for any product. The new lab, testing materials, warehousing software, tracking equipment like barcode scanners, extra administrative and warehousing work are all expensive, but they recognize that this effort is essential to make sure the gluten-free ingredients and products they supply are truly gluten free.

They are also looking for a way to standardize inspection for trucks that carry product from their factory to retail outlets to minimize cross contamination.

Kinnikinnick Foods requires all of its suppliers to provide allergen statements including gluten. They have an in-house testing facility that tests all lots of all of their major ingredients and they use a 3rd party lab to spot check the results. All of their minor ingredients are tested on a schedule based on risk and are also subject to spot checks. Any products that fail the tests are rejected and returned to the manufacturer. Maintaining the schedule of testing is their version of reading every label, every time.

Because of the work they do with suppliers, Kinnikinnick rarely sees positive tests. About a year ago, they began to see positive test on certain spice ingredients, perhaps because the spice manufacturer changed sources or changed the products they package. They found new suppliers for almost all of the spices; two products are still temporarily discontinued until a new supplier is found for all the spices.

Many of our members purchase gluten-free products from Bob’s Red Mill.  Although this company produces both gluten-containing and gluten-free products, they produce gluten-free products in a dedicated facility free from wheat and other gluten-containing grains.

They test products in an on-site quality control laboratory before milling and after packaging. 

Bob’s gluten-free facility is also dairy and casein free.

(Thank you to Elisabeth Riesen and Jay Bigam for help with this article.)