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/
|NTS-04-557-NB||MPSC, Inc||MPSC Rinsing & Chilling Technology on beef, bison, and pork carcasses||N/A|
|1-ING-0788-N-A||PURAC||Summary of GRAS Notification Protocol: GRAS Notice ( GRN) 000378; Use of cultured substrates that are produced by the fermentation of natural food sources in Meat and Poultry Products||N/A|
|Tomco Equipment Company||Tomco 2's Pathogen Management On-line Reprocessing (OLR) System using hypochlorous acid or Pathiclean||9 CFR 381.91(b)(1)|
|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.||9 CFR §381.91(b(1)|
|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|
|08-ING-0315-N-B||Bemis Company, Inc||Sodium nitrite (FreshCase®) for use on one side of a food packaging film used for vacuum packaging raw red meat and raw whole muscle cuts of red meat as a color fixative||N/A|
|09-ING-0491-N-C||FLAVORSEAL, LLC||Bonding agent (mixture of invert sugar, water, maltodextrin, malic acid, modified food starch, pectin, and xanthan gum) used to transfer flavorings, spices or coloring to the packaging materials of meat and poultry products||N/A|
|09-NT-0489-N-A||Ecolab||Inspexx 100 WRS reconditioned and recirculated mixture (peroxyacetic acid, octanoic acid, acetic acid, hydrogen peroxide, peroxyoctanoic acid, and 1-hydroxyethylidene-1,1-diphosphonicacid (HEDP) for use on raw poultry carcasses for on-line reprocessing.||9 CFR §381.91 (b)(1)|
|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-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)|
|10-OFLR-0573-N-B||FMC Peroxygens||FMC Spectrum® for use at Off-Line Reprocessing||9 CFR §381.91(b)(1)|
|10-OFLR-0692-N-A||Ecolab||Inspexx 150 is a mixture of peroxyacetic acid (PAA), acetic acid, hydrogen peroxide, and 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP) for use on raw poultry carcasses for off-line reprocessing.||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.||CFR §381.91(b)(1)|
|10-OLR-0629-N-B||Ecolab||Inspexx 150 is a mixture of peroxyacetic acid (PAA), acetic acid, hydrogen peroxide, and 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP) for use on raw poultry carcasses for on-line reprocessing.||9 CFR §381.91(b)(1)|
|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)|
|*11-ING-829-N-A||Jungbunzlauer, Inc||For use of Sub4salt® (sodium chloride, potassium chloride, and sodium gluconate) for sodium reduction in whole muscle meats and poultry, at levels sufficient for purpose.||N/A|
|11-ING-0740-N-B||Tender Life Choices, LLC||Use of Reformulated Probind Product (Pro4M) (microcrystalline cellulose and sodium carboxymethylcellulose) for use as a fat replacer and binder in standardized comminuted meat and poultry products||N/A|
|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 §381.91(b)(1)|
|11-OLR-0753-N-A||Albemarle Corporation||AviBrom (DBDMH) (bromine) On-Line Reprocessing System||9 CFR 381.91 (b) (1)|
|11-OLR-0535-N-B||FMC Peroxygens||SpectrumTM Spectrum
2000™ is a mixture of peroxyacetic acid (PAA), acetic acid, hydrogen peroxide and 1- hydroxyethylidene-1, 1- diphosphonic acid (HEDP) and water, for use on raw poultry carcasses for on-line reprocessing (OLR) dip tank applications.
|9 CFR §381.91(b)(l)|
|12-ING-0885-N-A||Van Hees, Inc||For the use of Psyllium Husk in non-standardized meat or poultry products or standardized products where binders are used is acceptable at levels up to 0.1% of total product weight||N/A|
|12-ING-0859-N-A||PURAC||Up to 5% lactic acid solution on post chill poultry carcasses, meat, parts, trim and giblets||N/A|
|12-ING-0872-N-A||Nordic Sugar A/S||GRAS Notice (GRN 000430) for the use of sugar beet fiber (Fibrex®) for use as a binding and/or thickening agent in non-standardized meat and poultry products such as beef and poultry patties, sausages, or chicken links, where binding and/or thickening agents are acceptable at levels up to 5%, and in standardized meat and poultry products where binding and/or thickening agents are permitted.||N/A|
|12-ING-0891-N-A||Intralytix, Inc.||Summary of the Notification Protocol: GRAS Notice (GRN) No. 000435 for the use of a bacteriophage preparation (Salmonella targeted) applied as a spray at 10 6 to 10 7 plaque forming units (pfu) per gram on raw poultry prior to and after grinding and ready-to-eat (RTE) poultry products prior to slicing||N/A|
|12-ING-0916-B||Safe Foods Corporation||For use of cetylpyridinum chloride (Cecure®) as a dip application for skin-on and skinless raw poultry parts.
Expand the use of cetylpyridinum chloride as a processing aid on raw poultry parts (skin-on and skinless).
|12-NT-0871-N-A||CMS Food Solutions Inc.||"CMS Blue" with the product code CMSBSS-1769 used as a antimicrobial processing aid in poultry scalders either alone or in combination with a post feather picker spray or dip.||N/A|
|12-OLR-0840-N-A||Bio-Cide International, Inc.||Bio-Cide Keeper ® for use at On-Line Reprocessing of poultry carcasses.||9 CFR §381.91(b)(1)|
|13-ING-0928-N-A||Valley Chemical Solutions||Peracid-AII, an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, and 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP)(FCN 001247) applied in process water or ice as an antimicrobial agent on raw meat and poultry products.||N/A|
|13-ING-0934-N-A||GriffithLaboratories Limited||Preserval 524, mixture of flavoring agent (sodium acetate) and antimicrobial agents (Carnobacterium maltaromaticum, sodium diacetate) for use in meat and poultry products.||N/A|
|13-ING-0943-N-A||Smithfield Packing Company||Carrageenan, a food additive, for use as a binder in poultry franks.||N/A|
|*13-NT-0944-N-D||Farmland Foods, Inc.||Cooling process for natural hams formulated with 1.5% vinegar and a calculated level of 185 +/-15 ppm nitrite from celery powder||N/A|
|*13-ING-0946-N-A||Synergy Technologies, Inc||SYNTRx 3300, blend of two food grade acids, hydrochloric and citric acids, for use in permeable and impermeable casings for meat and poultry products||N/A|
Also Available: 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