Food Safety and Inspection Service New Technology Information Table

The use of new technologies has resulted in significant improvements in the safety of meat, poultry, and egg products in recent years. FSIS defines "new technology" as a new, or new application of, equipment, substances, methods, processes, or procedures affecting the slaughter of livestock and poultry or processing of meat, poultry, or egg products. High Pressure Processing, 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 increasing 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. Establishments seeking to use these new technologies must accept responsibility for ensuring the continued safety of their workers, their products, and the environment, as well as providing the information necessary for FSIS to examine the impact of the new technology on inspection procedures and safety of inspection program personnel, specific to their establishments operation. When the use of a new technology would not be possible without a change in the Agency's regulation(s), the Agency may waive the regulation(s) and announce its intent to institute rulemaking to amend its regulation to provide for the new technology. In an effort to increase public and industry awareness of available new technologies, 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. This listing will be updated on a monthly basis and new technologies published will remain on the web for a period of 12 months. New Technologies requiring a change in regulation will remain on this listing until the regulations have been amended. Asterisks (*) indicate the most recent additions.

Technology Table Log Number Company Name Summary of the Notification/ Protocol Regulatory Waiver (if applicable) N/A Kraft Foods Global, Inc. For the use of sodium benzoate and sodium propionate as antimicrobial agents in meat and poultry products 9 CFR 424.23 (a)(3) 11-EGG-0772-N-A Henningsen Foods, Inc. Enzyme treated egg white product identified as EP2 NA 11-EGG-0799-N-A Henningson Foods Enzyme Treated Yolk Product Identified as Hentex HS N/A 11-EGG-801-N-A Michael Foods Waiver to the Regulatory Requirements for Freezing Egg Products - Extending Requirements from 60-96 hours 9 CFR 590.536 (a) 10-ING-0537-N-A,B,C The Vincit Group Microtox 5P (21 CFR 173.370) On-Line Reprocessing System 9 CFR 381.91 (b) (1) 10-ING-706-N-A Sara Lee For the use of sodium propionate as antimicrobial agents in meat and poultry products 9 CFR 424.23 (a)(3) 11-ING-0742-N-A Hope Technical Services, University of Georgia the use of Acidified Hydrogen Peroxide (AHP) as a pH reducer processing aid in poultry processing N/A 11-ING-0744-N-B Kemin Foods Technologies For the use of sodium benzoate and sodium propionate as antimicrobial agents in meat and poultry products 9 CFR 424.23 (a)(3) 11-ING-0784-N-A JHeimbach LLC Use of lauric arginate (LAE) as an antimicrobial on Ground Beef as a Processing Aid N/A 11-ING- 0795-N-A BioExx Specialty Proteins, Ltd Canola Protein (CPI) and Hydrolyzed Canola Protein (HCPI) may be used as a binder in ground meat (beef and pork patties) and whole muscle poultry products where binders are permitted at a level up to 2% of product formulation.   N/A 11-ING-0822-N-A Albemarle Corporation For the use of hypobromous acid, which is generated on-site from an aqueous mixture of sodium bromide and sodium, potassium or calcium hypochlorite, as an antimicrobial agent in the processing of poultry products; the level of available bromine is 900 ppm in water or ice applied to meat products, and 200 ppm in water or ice applied to poultry products. N/A 11-ING-0832-N-A Advanced Food Technologies, LLC For the use of sulfuric acid and sodium sulfate as an acidifier or antimicrobial agent for the treatment of meat and poultry to reduce levels of microorganisms and to prevent microbial growth, at concentrations sufficient to achieve a targeted pH range of 1.0 – 2.2, in the form of a spray, wash or dip on the surface of meat and poultry N/A 05-NT-0137-N-B* Safe Foods Corporation Cecure® (cetylpyridinium chloride [CPC]) for use on raw poultry carcasses for on-line reprocessing applied in a spray cabinet, or as a drench or in a dip tank. N/A 06-NT-0239-N-B Elanco Division of Eli Lilly and Company E. coil 0157:H7 targeted bacteriophage applied as a spray mist, rinse, or wash to the hides of animals within lairage, restraining areas, and stations immediately prior to hide removal. N/A 03-NTS-402 10-OLR-0603-N-A Tomco Equipment Company Tomco2’s Pathogen Management On-line Reprocessing (OLR) System using hypochlorous acid or Pathiclean 9 CFR 381.91(b)(1) 11-NT-0769-N-A Synergy Technologies SYNTRx 3200™ RTU SYNTRx 3300 RTU as an antimicrobial and processing aid in meat and poultry products N/A 10-OFLR-0695-N-A The Vincent Group Off-Line Reprocessing Microtox 5P 9 CFR 381.3 (b) 11-OFLR-0752-N-A Albemarle Corporation AviBrom (DBDMH) (bromine) Off-Line Reprocessing System 9 CFR 381.91(b)(1) 11-OFLR-0790-N-A Tyson Foods Perasan MP-2 (FCN 887) Off-Line Reprocessing System 9 CFR 381.3 (b) 09-OLR-0488-N-C Enviro Tech Chemical Services Inc Perasan MP-2 (FCN 887) On-Line Reprocessing System 9 CFR 381.91 (b) (1) 10-OLR-0511-N-A,B Ecolab Inspexx™ 100 On-Line Reprocessing (OLR) System 9 CFR 381.91 (b) 10-OLR-0514-N-C* Advanced Food Technologies AFTEC 3000 (AFT Clear 3000) (sulfuric acid, sodium sulfate and water) for use on raw poultry carcasses for on-line reprocessing. N/A 11-OLR-0753-N-A Albemarle Corporation AviBrom (DBDMH) (bromine) On-Line Reprocessing System 9 CFR 381.91 (b) (1) 11-OLR-0754-N-A Anglia Autoflow Ltd. Anglia Autoflow's CO2 atmosphere stunning for chickens N/A

For a complete listing of new technologies or for those interested in using a new technology, direct your request through askFSIS or you may contact the Risk, Innovations, and Management Division directly at: United States Department of Agriculture Food Safety and Inspection Service Risk, Innovations, and Management Division Patriots Plaza III, Cubicle 8-163A 1400 Independence Ave., SW.: STOP 3782 Washington, DC 20250-3700 Tel: (301) 504-0884 Fax: (301) 245-4793

Last Modified: April 27, 2012