A recall of ready-to-eat meat products due to possible salmonella contamination spurred by an earlier recall of an ingredient used in processed foods, has sparked another recall, this on four McCormick & Co. products. The products contain hydrolyzed vegetable protein (HVP), a flavor enhancer, that was recalled on March 4, 2010 recall by the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS). The recall on the McCormick & Co. foods was initiated because the HVP ingredient was added after salmonella prevention steps were applied.

The McCormick & Co. products under the recall include

• Onion gravy with the “best by” dates ranging from Oct. 7 to Feb. 13, 2012
• Vegetable dip with the “best by” dates ranging from June 8, 2011 to July 28, 2011
• French onion dip mix from Oct. 6, 2011 through Jan. 23 2010, and
• Corn bread stuffing with the product code 4520AH.

Salmonella can cause a common bacterial food borne illness, which can be life threatening, especially to those with weak immune systems such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. Symptoms of salmonella generally involve diarrhea, abdominal cramps, and fever within 72 hours of consumption. Additional symptoms that may develop include chills, headache, nausea, and vomiting that can last up to seven days.

To date, no illnesses have been reported. The latest recall due to possible contamination of HPV brings the total of products involved to 150. Consumers with questions can call McCormick & Co. at 800-632-5847 for replacement products or refunds.