dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

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.

 

Log Number Company Name Summary of the Notification/
Protocol
Regulatory Waiver
(if applicable)
12-ING-0861-N-D Z Trim Holdings, Inc. The use corn Bran fiber as an ingredient in ground, whole muscle, emulsified and processed meat and poultry products, including sauces, soups and gravies. N/A
*13-ING-0958-N-B Fiberstar, Inc. Citrus flour products (citrus flour or dried orange pulp with guar gum) used a binder in processed egg product s (liquid, frozen, and dried whole eggs) at a level not exceeding 3.0 % N/A
14-ING-1020-N-A Prime Label Consultants For use of psyllium husk as a binder in meat and poultry where binders are acceptable to the increased level of up to 0.3% of product formulation. The use of psyllium husk will require labeling in the ingredients statement as “Psyllium” or “Psyllium Husks.” N/A
14-0LR-1018-N-B Safe Foods Corporation Protec™ 2000 (FCN 1465) an aqueous mixture of peroxyacetic acid, hydrogen peroxide, and 1- hydroxyethylidene- 1, 1- diphosphonic acid ( HEDP) for use on poultry On-Line ReprocessinQ System. N/A
15-EGG-1025-N-A Rembrandt Foods Waiver request (pasteurization time –temp. limits) for liquid egg product blends. 9 CFR 590.570(c)
*15-NT-1037-N-A Hormel Foods To increase the time between closing and the initiation of thermal processing to a maximum 24 hour hold period of canned, cured meat prior to retorting, when held at temperatures below 45° F. N/A
15-EGG-1042-N-A Rembrandt Enterprises, Inc. Pasterization time/temperature limits for enzyme modified egg produts. N/A
15-ING-1038-N-A FMC Corporation For use of Protanal® ME 4049 (sodium alginate, guar gum, dicalcium phosphate, acetylated distarch adipate, and sodium hexametaphosphate) for use as a component in sausage casing for various types of sausage, specifically as part of the solution used to encase the sausage, at a range from 2 to 15% of total product formulation. The casing and its ingredients would require listing at the end of the ingredients statement as “alginate-based casing (sodium alginate, guar gum, dicalcium phosphate, modified food starch, and sodium hexametaphosphate).” N/A
15-ING-1040-N-A Valley Chemical Solutions Microtox M22 (FCN 1490) an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, sulfuric acid and 1- hydroxyethylidene- 1,1-diphosphonic acid ( HEDP) for use on red meat. N/A
15-ING-1041-N-A Valley Chemical Solutions For use of FCN 1514 as an antimicrobial agent used as a spray, wash, rinse, dip, chiller water, low-temperature immersion baths(e.g., less than 40°F), scald water or other process water for poultry parts, organs and carcasses and in process water, brine, or ice used for washing, rinsing, storing, or cooling processed and pre-formed poultry products. N/A
15-ING-1043-N-A Eltron Research & Development, Inc. For use of FCN 1362 as an antimicrobial agent applied to meat (beef or pork) and poultry products for: beef or pork carcasses, parts, trim, and organs at a level not to exceed 400 ppm peroxyacetic acid and 280 ppm hydrogen peroxide; and (2) poultry parts, organs, and carcasses at a level not to exceed 1000 ppm peroxyacetic acid and 700 ppm hydrogen peroxide. The aqueous mixture includes optionally acetic acid or sulfuric acid, depending on the desired pH of the wash/chiller process water. N/A
15-ING-1044-N-A Kemin, Inc. Antimicrobial use of potassium propionate (potassium propionate/propionic acid) as a buffering agent for use with RTE meat and poultry products at a concentration up to 0.5% by weight of total formulation N/A
15-ING-1045-N-A FMC Corporation For use of Protanal® ME 5147 (sodium alginate, acetylated distarch adipate, and sodium hexametaphosphate) for use as a component in sausage casing for various types of sausages, specifically as part of the solution used to encase the sausage, at a range from 0.7 to 5.5% of the casing solution and the dry mixture not to exceed 0.6% of total product formulation. The casing and its ingredients would require listing at the end of the ingredients statement as “alginate-based casing (sodium alginate, modified food starch, and sodium hexametaphosphate).” N/A
15-ING-1047-N-A Evonik Corporation For use of FCN 1522 as an antimicrobial agent used as a spray, wash, rinse, dip, chiller water, low-temperature immersion baths (e.g., less than 40°F) or scald water for whole or cut poultry carcasses, parts, trim and organs and in process water, brine, or ice used for washing, rinsing, storing, or cooling processed and pre-formed poultry products. N/A
*15-ING-1050-N-A Jack Link's Protein Snacks Potassium sorbate added to raw boneless beef in the production of dry beef snacks and beef jerky as a mold inhibitor. N/A
15-ING-1059-N-A FLAVORSEAL, LLC. For use of Sure Release Agent 2 and Smoke Treatment Formula 2: H-I- SMK-SMH as an aid in the release of netting and/or casing on meat and poultry products after cooking, and as a processing aid. The Sure Release Agent 2 and Smoke Treatment Formula 2: H-1- SMK-SMH is a mixture of water, liquid smoke, citric acid, phosphated mono-and diglycerides, sodium salt, cellulose gum, calcium chloride, propylene glycol, sodium alginate, xanthan gum, and potassium sorbate. N/A
15-ING-1065-N-B Newly Weds Foods A proprietary blend of buffered vinegar, spice extractives and natural flavor that comes in liquid and spray- dried form, as an antimicrobial ingredient in raw meat and poultry products. N/A
15-ING-1060-N-A FLAVORSEAL, LLC. For use of Sure Release Agent 2 and Smoke Treatment Formula 3: H-1- SMK-S24P2 as an aid in the release of netting and/or casing on meat and poultry products after cooking, and as a processing aid. The Sure Release Agent 2 and Smoke Treatment Formula 3: H-I- SMK-S24P2 is a mixture of water, sunflower oil and sunflower lecithin, liquid smoke with polysorbate, citric acid, calcium chloride, propylene glycol, sodium alginate, xanthan gum, and potassium sorbate.
 
N/A
15-ING-1061-N-A FLAVORSEAL, LLC. For use of Sure Release Agent 2 and Smoke Treatment Formula 4: H-1- SMK-H7M as an aid in the release of netting and/or casing on meat and poultry products after cooking, and as a processing aid. The Sure Release Agent 2 and Smoke Treatment Formula 4: H-1- SMK-H7M is a mixture of water, liquid smoke, citric acid, cellulose gum, calcium chloride, propylene glycol, sodium alginate, xanthan gum, and potassium sorbate. N/A
15-ING-1062-N-A FLAVORSEAL, LLC. For use of Sure Release Agent 2 and Smoke Treatment Formula 5 as an aid in the release of netting and/or casing on meat and poultry products after cooking, and as a processing aid. The Sure Release Agent 2 and Smoke Treatment Formula 5 is a mixture of water, liquid smoke, citric acid, cellulose gum, rice bran extract, calcium chloride, propylene glycol, sodium alginate, xanthan gum, and potassium sorbate. N/A
15-ING-1072-N-A Evonik Corporation An aqueous mixture not exceeding 460 ppm PAA, 100 ppm HP, 2 ppm HEDP, 0.5 ppm DPA, acetic acid and sulphuric acid used as an antimicrobial agent in process water used in the production of meat carcasses, parts, trim and organs N/A
15-ING-1073-N-A Axiall Corporation Use of a mixture of maltodextrin, vegetable juice color, citric acid, and ascorbic acid as a coloring agent for safety purposes in a solid acid tablet for use in processing water for meat and poultry products. N/A
*15-ING-1082-N-A Selective Micro Technologies Chlorine Dioxide, (FCN) 001578, as an antimicrobial agent to be applied to red meat (including meat parts and organs), processed, comminuted, or formed meat products. N/A
15-ING-1088-N-A Ecolab Food Contact Notification (FCN) 1495:
  1. Used as a spray, wash, rinse, dip, chiller water or scald water for poultry parts, organs, trim and carcasses; and in process water, ice, or brine for washing, rinsing, storing, or cooling processed and preformed poultry.
  2. Used as a spray, rinse dip, chiller water or scald water for raw meat carcasses, parts, trim and organs; and in process water, ice, or brine for washing, rinsing, storing, or cooling processed and preformed meat.
N/A
*15-ING-2000-N-A Ivanhoe Industries, Inc. For use of XF0-30S (dimethylpolysiloxane) as an antifoaming agent for use in non-curing brine solutions. N/A
15-OFLR-1033-N-A Tomco Equipment Company TOMC02 Pathogen Management Off-Line Reprocessing System (FCN 1132) N/A
15-0FLR-1052-N-B Safe Foods Corporation Protec™ 2000 (FCN 1465) an aqueous mixture of peroxyacetic acid , hydrogen peroxide , and 1- hydroxyethylidene- 1,1- diphosphonic acid ( HEDP) for use on poultry Off- Line Reprocessing System . N/A
*16-EGG-1097-N-A DSM Food Specialties Use of MAXAPAL A2®, a non- animal source of phospholipase A2 enzyme in egg yolks and whole egg products at a level not exceeding 0.05 % of total product formulation N/A
*l6-EGG-2003-N-A Nagase America Corporation Use of PLA2 Nagase A2®, a non-animal source of phospholipase A2 enzyme in egg yolks and whole egg products at a level not exceeding 0.05 % of total product formulation N/A
*16-NT-2008-N-A Water Management Resources Pork Hide-on Carcass Washer and Carcass Water Removal System
 
N/A


Also Available: 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 May 03, 2016