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Web Content Viewer (JSR 286)

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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)
*04-ING-557-N-C MPSC Incorporated MPSC’s Carcass Rinse and Chill System’s cardiovascular process and application for beef, bison, pork, lamb and goat carcasses. N/A
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
*12-NT-0875-N-A Johnsonville Sausage The use of Carbon Monoxide, Carbon Dioxide and Nitrogen gas as a part of a Modified Atmosphere (MAP) system utilizing a barrier film pouch or barrier film / barrier tray combination to extend the shelf life and stabilize the color of red meat sausage, poultry sausages and sausages made with red meat / poultry blend. 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
14-0LR-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-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-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-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-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-1075-N-A Brainerd Corporation FCN 1580; an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, and 1-hydroxyethlidene-1, 1-diphosphonic acid for use in meat and poultry 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-1090-N-A CMS Technology, Inc OrganicpHresh™ (a combination of citric acid, calcium sulfate and water) as an acidifier to control the pH in poultry and meat processing waters. N/A
*15-ING-1092-N-A Tony Downs Foods Company Use an al ternate reduced incubation release procedure in 318/381.309(a)(3) to allow for canned product release with reduced incubation, specifically three days, instead of the required 10 days as specified in 9 CFR 318/381.309(d)(I )(v) for thermally processed cans. 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-1051-N-A Tomco Equipment Co TOMC02 Pathogen Management Off-Line Reprocessing System (FCN 887) 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
16-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-ING-2011-N-A Lund Food Holdings Use of activated charcoal in collecting and removing gases and liquid impurities during the beef aging process. N/A
*16-ING-2019-N-A AFCO AFCO 4360 FC-100 (FCN 1389) an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, and 1- hydroxyethylidene-1,1- diphosphonic acid (HEDP) for use on poultry On-Line Reprocessing (OLR) System. N/A
*16-ING-2036-N-A PURE Bioscience An antimicrobial solution that can be used at levels up to 30 ppm silver dihydrogen citrate in the spray or dip applied to poultry carcasses parts and organs. N/A
*16-ING-2026-N-A Enviro Tech Chemical Services Inc. An aqueous solution of peroxyacetic acid (PAA), hydrogen peroxide, acetic acid, optional sulfuric acid and 1- hydroxyethylidene , 1,1-diphosponic acid (HEDP) . FCN 1654. N/A
*16-ING-2032-N-A Micreos bv For use of SALMONELEX™ (GRN 000468), a Salmonella phage preparation containing the bacterial monophages FO 1a and S16, for use as an antimicrobial and processing aid applied at prechill and postchill locations on raw poultry carcasses and parts at a level up to 108 PFU/g. N/A
*16-ING-2038-N-A,B Brainerd Chemical Company (Terrastat FCN 1379) On-Line Reprocessing (OLR) System, consisting of an aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide, acetic acid, and 1-hydroxyethylidene-1, 1- diphosphonic acid (HEDP).

(Terrastat FCN 1580) On-Line Reprocessing (OLR) System and Off-Line Reprocessing (OFLR) System, consisting of peroxyacetic acid (PAA), hydrogen peroxide, acetic acid, 1- hydroxyethylidene-1, 1- diphosphonic acid (HEDP) and water.

N/A
*16-ING-2036-N-A PURE Bioscience An antimicrobial solution that can be used at levels up to 30 ppm silver dihydrogen citrate in the spray or dip applied to poultry carcasses parts and organs. N/A
*16-OFLR-2024-N-A AFCO AFCO 4360 FC-100 (FCN 1389) an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, and 1- hydroxyethylidene-1,1- diphosphonic acid (HEDP) for use on poultry Off-Line Reprocessing (OFLR) System. N/A
*16-OFLR-2034-N-A AFCO AFCO 4363 Perasafe 23, an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, and 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP) for use on poultry Off-Line Reprocessing (OFLR) System N/A
*16-OLR-1096-N-B CMS Technology , Inc.
 
Hypochlorous acid acidified with CMS Blue, a combination of sulfuric acid, ammonium sulfate , copper sulfate , and water for use on poultry On-Line Reprocessing (OLR) System. N/A
*16-OLR-2022-N-A Valley Chemical Solutions Microtox Plus (FCN 1514) an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, sulphuric acid and 1- hydroxyethylidene-1,1-diphosphonic acid (HEDP) for use on poultry On-Line Reprocessing System. N/A
*16-OLR-2031-N-A CMS Technology, Inc. CMS Clear, an aqueous mixture of sulfuric acid, sodium sulfate, and water for use on poultry On-Line Reprocessing (OLR) System. N/A
*16-OLR-2035-N-A AFCO AFCO 4363 Perasafe 23, an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, and 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP) for use on poultry On-Line Reprocessing (OLR) System 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 Sep 02, 2016