(Thumbnail Image: Banhmi Bistro  Ipad: Salmonellablog)

Last week the FDA recalled processed foods containing hydrolyzed vegetable protein -- known as HVP. The protein is in everything from chips to hot dogs to soup. Now, many are wondering what this protein is and whether the FDA is doing enough to control the spread of salmonella.

We’re looking at perspectives from WBNS, CTV, Food Safety News, ABC and CNN. 

With the contaminated HVP in more than 50 products--grocery stores across the country are pulling the items from shelves. A spokesman for a Grocer’s Association tells the CBS affiliate in Columbus, Ohio-- stores are moving quickly to keep customers' trust.

“The key is that it’s widespread and we have to deal with it, because I can tell you food safety is the No. 1 priority for grocers and anybody in the food manufacturing and distribution business.” 

A Food Science Professor tells CTV the FDA might look overzealous in its proactive recall, but it beats a salmonella outbreak.

“If there’s the slightest risk of a food being contaminated, then they're more likely to prompt a recall, because if they don’t prompt a recall and someone gets ill, then obviously that’s going to look bad.”

But on Food Safety News, an attorney argues despite its good intentions, the FDA needs more muscle. He offers a political perspective, calling on the Senate to act.

"Most Americans would be stunned to learn that the FDA doesn't even have the authority to make recalls like these mandatory. This is why the Senate must act now to pass the FDA Food Safety Modernization Act, so that the agency can help prevent contamination in the first place."

But what is HVP and why is it in so many processed foods? On ABC News, a food chemist explains.

"Consumers expect that certain products will taste the same every time, but in reality, that's quite difficult to accomplish. Things will change from crop to crop, year to year."

“With the development of flavor technology, this type of consistency is made possible..."

But on CNN, the director of the film Food, Inc. says tampering with composition has increasingly put consumers' health at risk.

“Ultimately, I think there’s always been bad food, but with all the science we have, we’re no less vulnerable today, and perhaps, we’re more vulnerable today than we’ve ever been.”

Writer: Victoria Uwumarogie

Producer: Newsy Staff