A Food and Drug Administration report indicates that a food-additive company continued to produce and distribute its flavoring paste and powder even after testing by a private lab indicated Salmonella contamination in the company's processing plant.

According to a report, Form 483 to be exact, Basic Food Flavors Inc., of North Las Vegas, Nev., learned from a test on Jan. 21, 2010 that it Salmonella contamination was confirmed in its facility.

But the company continued to make and distribute hydrolyzed vegetable protein or HVP paste and powder that's used as a flavoring ingredient in a number of foods, from the date of the test results to Feb. 15. And it made the product until Feb. 20. There have been no reported cases of illness related to the contamination.

HVP is commonly used in a wide variety of foods, including bouillon, gravies, hot dogs, dips and salad dressings.

The report also has some descriptions of what FDA inspectors observed that may have you looking askance at your next meal.

"On 2/14/2010, we observed disassembled equipment with accumulation of food debris and accumulation of dark brown colored liquid..."

And:

"... During our inspection of the Evaporator/Paste Mixers/Belt Dryers areas, we observed standing, grey/black liquid in the square drain at the north end of the building while you were manufacturing hydrolyzed vegetable protein (HVP) paste into powder products. Further, we sense an odor in the vicinity of this drain, which collects discharge water from the east and west trench areas."