Food Safety and Inspection Service New Technology Information Table

New technologies have resulted in significant improvements in the safety of meat and poultry in recent years. FSIS defines "new technology" as new, or new applications of, equipment, substances, methods, processes, or procedures affecting the slaughter of livestock and poultry or processing of meat, poultry, or egg products. Steam vacuums, steam pasteurization, and antimicrobials are all examples of advances in food safety technology that have occurred in recent years. FSIS encourages continued improvement and innovation in food safety technologies. FSIS believes that increased public and industry awareness of the new technologies being used could further promote their use, by small and very small plants in particular, towards improving the safety of meat, poultry, and egg products. In an effort to share this information, FSIS is providing below a brief summary describing some of the new technologies that it has received and reviewed, and for which FSIS has had "no objection" to use in FSIS establishments. Also listed on this website is the case number assigned to the new technology and the name of the establishment. The new technologies listed below along with the summaries should be viewed as an information resource. This listing will be updated on a weekly basis and new technologies published will remain on the web for a period of 12 months. Asterisks (*) indicate the most recent additions.

July 2008 Case Number Company Name Summary of the Notification/ Protocol   Meyn America LLC Meyn evisceration system can operate at 140 birds per minute on eight inch shackle spacing with four Federal inspectors.   Michael Foods, Inc. Liquid egg white product packaged through patented ESL process using a limited deviation to liquid egg cooling regulations.   Tasker Products Use of pHarlo Blue as an antimicrobial processing aid applied in poultry scalders, as a spray on poultry picker rails, and post-picker spray or dip.   Tasker Products pHarlo Blue 0020 used as a antimicrobial processing aid applied as a spray on poultry picker-rails. 01-TPDS-101 Zep Manufacturing Co. ZATS™ On-Line Reprocessing in poultry establishments 03-NT017 Olsson, Frank and Weeda, P.C. Use of up to 5% lactic acids on hot beef carcasses. 03-NTS-402 TOMCO Equipment Company TOMCO’s Pathogen Management System & On-Line Reprocessing utilizing Hypochlorous acid in poultry establishments 03-NT006 03-NT007 03-NT008 04-NT060 Cargill Meat Solutions Hide-On Beef Carcass Washing System using sodium hydroxide applied at the post-exsanguination stage of slaughter 04-NT048 Southeastern Systems Accutab Chlorination ™ On-Line Reprocessing in poultry establishments 04-NT059 Ashland Specialty Chemical Ashland (Onguard) PathGuard™ On-Line Reprocessing in poultry establishments 04-NT072 Colorado State University Application of 2.5% and 5.0% lactic acid to beef sub-primals and trimmings 04-NT073 Braswell Foods, Inc. The In-package Pasteurization of Liquid Egg and Egg Products 04-NT089 Ecolab, Inc. Reuse of Inspexx 100 ™ poultry wash and chill process water to reduce microbial contamination on raw edible poultry products and/or to wash poultry processing equipment and environmental surfaces 04-NT094 Agriprocessors, Inc. Application of low pressure (25-30 psi) 20 ppm sodium hypochlorite spray as an antimicrobial treatment on beef primals cuts after the koshering process 04-NT0107 ALKAR-RapidPak, Inc. ALKAR-RapidPak Surface Pasteurization (SP) for frankfurters 04-NT070 04-NT090 04-NT0103 05-NT0110 05-NT0111 Ashland Specialty Chemical Reuse of Chlorine Dioxide as an antimicrobial agent in poultry processing water (locations-application cabinets, feather rinses and pickers/scalders) 05-0177-N-D Packerland Packing Company (Smithfield Beef Group) Air injection procedure for separating brisket, foreshank, chuck, rib, plate/flank, loin, and round portions from beef carcasses. 05-NT0117 Del Ozone Delzone™ Ozone sanitation systems using ozone-enriched cold water as an antimicrobial agent for final rinse, no-residue surface sanitation of food-contact and non-food-contact surfaces 05-NT0132 Elmhurst Research, Inc. A system that utilizes water under pressure in a special vessel to kill pathogenic organisms in food 05-NT0137 Safe Foods Corporation Cecure ™ On-Line Reprocessing in poultry establishments 05-NT0146 Ecolab, Inc. Inspexx 100 ™ On-Line Reprocessing in poultry establishments 05-NT-0156-N-C Ashland Specialty Chemical Chlorine dioxide used as an anti-microbial agent in the processing of poultry parts prior to packing or grinding. 05-NT0161 Wayne Farms, LLC A poultry carcass dip tank using water that has been treated with 20 to 50 ppm of free available chlorine measured at the intake (influent) 05-NTS-602 SteriFx, Inc. FreshFx ™ & SteriFx On-Line Reprocessing in poultry establishments 05-0149-N-A Synergy Technologies, Inc SYNTRx 3200™ On-Line Reprocessing System 06-NT-0199-N-A PRAXAIR, Inc. Praxair Carbon dioxide atmosphere stunning for turkeys 06-NT-0228-N-A Sunny Fresh Foods Extended Shelf Life (ESL) Egg Product, formula L-49 using a new alternative time and temperature pasteurization method. 06-NT-0231-N-A Cargill Meat Solutions Beef head and tongue cleaning process using a modified "Premium Bird Washer" cabinet system with or without a 2.0% to 2.8% lactic acid spray continuously applied to the brushes. 06-NT-0236 Safe Foods Corporation Cecure® (cetylpyridinium chloride) used as an anti-microbial agent to raw poultry carcasses at pre-chiller and post-chiller locations. 06-NT-0239-N-A OmniLytics, Inc. E. coli O157:H7 targeted bacteriophages applied as a spray mist or wash on the hides of live animals in the holding pens prior to slaughter. 06-NT-0299-N-A Tyson Fresh Meats, Inc. 2.5% citric acid used as an anti-microbial agent in the processing of separated beef heads and associated offal products (hearts, livers, tails and tongues) prior to chilling. 06-NT- 0182-N-C Danisco USA Inc., AvGard® XP Sodium Metasilicate (SMS) On-Line Reprocessing System 06-NT-0186-N-A SANOVO Engineering USA, Inc. SANOVO Optibreaker™ Egg Separating Machine using plastic (polyolefin) for egg breaking equipment, specifically the liquid egg receiving and separation cups (yolk and albumen cups), made by SANOVO Engineering, Denmark. 07-NT-0183-N-D FMC Corporation Spectrum™ (FMC 323) On-Line Reprocessing System 07-NT0218-N-C SteriFx, Inc. FreshFx L-12 On-Line Reprocessing System 07-NT-0253-N-A OmniLytics, Inc. Salmonella targeted bacteriophages applied as a spray mist or wash on the hides of live animals in the holding pens prior to slaughter. 07-NT-0254-N-A Sunny Fresh Foods Extended Shelf Life (ESL) Cholesterol and Fat Free Scrambled Egg Mix, formula L-50, using a new alternative time and temperature pasteurization method. 07-NT-0272-N-A Albemarle Poultry Sciences, LLC Use of DBDMH (1,3-Dibromo-5,5-Dimethylhydantoin) in poultry scalders. 07-NT-0285-N-A Cargill Kitchen Solutions Cholesterol and Fat Free Scrambled Egg Mix, formula L-50A 07-NT-0288-N-A PRAXAIR, Inc. Praxair Carbon dioxide atmosphere stunning for chickens 08-NT-0294-N-A PRAXAIR, Inc. Praxair Carbon dioxide atmosphere stunning for chickens 08-NT-0295-N-A PRAXAIR, Inc. Praxair Carbon dioxide atmosphere stunning for chickens 08-NT-0296-N-A ConAgra Foods, Inc. Egg Beater Containing Yolk Southwestern Flavor 15 oz  - 27000 00270 Egg Beater Containing Yolk Southwestern Flavor 30 oz  - 27000 05001 Egg Beater Containing Yolk Southwestern Flavor 4 x 15 oz  - 27000 00276 Egg Beater Containing Yolk Garden Vegetable Flavor 15 0z - 27000 00271 Egg Beater Containing Yolk Cheese and Chive Flavor 15 oz - 27000 00273 08-NT-0311-N-A Rembrant, Inc. Pasteurized and dried enzyme modified egg yolk process identified as Remtex 43E-D. 08-NT-0348-N-A * OmniLytics, Inc. Salmonella targeted bacteriophage products applied on the feathers of live poultry prior to slaughter.

Direct your questions or obtain additional information from the New Technology Staff.

Last Modified: July 28, 2008