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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)
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
10-0FLR-0668-N-A Synergy Technologies ProtectFX  993™ Off-Line Reprocessing System (FCN 993) N/A
10-OLR-0629-N-A,B,C Ecolab lnspexx 150 (FCN 1495) On-Line Reprocessing of poultry carcasses. N/A
10-OFLR-0692-N-A,B,C Ecolab lnspexx 150 (FCN 1495) Off-Line Reprocessing (OFLR) of poultry carcasses. N/A
13-NT-0940-N-A Smart Wash Solution A solution of propylene glycol (PG) and phosphoric acid (PA) as an adjuvant to) chlorine (sodium hypochlorite to be used as a sanitizer in 1) poultry water pre-chiller  spray applications,  whole bird chillers and post chiller wash and/or spray applications;  and 2) as an addition to poultry red water chiller systems. N/A
13-ING-0953-N- A Diversey, Inc. and Cryovac, Inc. An aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, 1- hydroxyethylidene-1, 1- diphosphonic acid (HEDP), water, and optionally sulfuric acid as a catalyst, (1) for washing, rinsing, storing, or cooling whole or cut meat, including carcasses, parts, trim, and organs; (2) for washing, rinsing, storing, or cooling of processed and pre-formed meats and poultry; and (3) for use as a spray, wash, rinse, dip, chiller water, low- temperature immersion baths, or scald water for poultry carcasses, parts, and organs. N/A
14-ING-1019-N-A,B Ceamsa, Spain Citrus fiber products derived from the albedo or pith layer of lemon or lime peels with or without guar gum used as a binder at a level not to exceed 3.0% of product formulation in whole muscle cuts of meat and poultry and various comminuted meat and poultry products where binders are permitted. 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-ING-0978-N-A LycoRed Ltd. For use of tomato lycopene extract and concentrate (GRN 000156) as a coloring agent in RTE meat products. Tomato lycopene extract used at a level not to exceed 50 mg/kg lycopene in product. Tomato lycopene concentrate used at a level not to exceed 100 mg/kg of lycopene in product. N/A
14-ING-0987-N-B Moxiyo Company For use of Moxiyo packets, a mixture of sodium bicarbonate and sodium carbonate with a GRAS approved activator, as an antimicrobial agent when used in packaged meat or poultry products. Moxiyo packets absorbs oxygen and releases carbon dioxide to maintain a low oxygen atmosphere in packaged meat or poultry products when packets are placed next to meat or poultry products. (Note -When Moxiyo packets are placed next to packaged beef jerky1 the aw of the beef jerky must be no higher than 0.88). N/A
14-ING-0992-N-A CraftChem, Inc For use of a mixture of 220 ppm of peroxyacetic acid, 80 ppm of hydrogen peroxide, and 13 ppm of HEDP (FCN 0001363) as an antimicrobial additive in water or ice for: 1) washing, rinsing, cooling, or processing whole or cut meat, including parts, trim and organs; and 2) application to whole or cut poultry, including parts, trim and organs, as a spray, wash, rinse dip and in chiller water or scald water. N/A
14-ING-0994-N-A Ecolab Inc. (1) An aqueous mixture used at a level of up to 2000 ppm PAA, 1474 ppm hydrogen peroxide, and 118 ppm HEDP, acetic acid and water as an antimicrobial agent used as a spray, wash, rinse, dip, chiller water or scald water for use on poultry parts, organs, trim and carcasses. (2) An aqueous mixture used at a level of up to 400 ppm PAA, 295 ppm hydrogen peroxide, and 23.7 ppm HEDP, acetic acid and water as an antimicrobial agent used as a spray, rinse, dip, chiller water or scald water for raw meat carcasses, parts, trim and organs. N/A
14-ING-1001-N-A CraftChem, Inc. (1) An aqueous mixture used at a level of up to 2000 ppm PAA, 750 ppm hydrogen peroxide, and 136 ppm HEDP on poultry parts, organs and carcasses used as a spray, wash, rinse, dip, chiller water, scald water and low temperature immersion baths (less than 40°F, (2) used at a level of up to 400 ppm PAA, 350 ppm hydrogen peroxide, and 22.5 ppm HEDP in process water used for washing, rinsing, or cooling whole or cut meat including carcasses, parts, trim, and organs and, (3) used at a level of up to 230 ppm PAA, 165 hydrogen peroxide, and 14 ppm HEDP in process water or ice for washing, rinsing, storing or cooling of processed and pre- formed meat and poultry products. N/A
14-ING-1003-N-A Corbion A blend of lemon juice and vinegar used as a flavoring agent at a level not to exceed 3.5% of product formulation on various non standardized raw, cured, comminuted and ready to eat meat and poultry products and on standardized meat and poultry products that permit the use of a flavoring agent. N/A
14-ING-1009-N-A Keller and Heckman Use of FCN 1389, an aqueous mixture containing peroxyacetic acid, hydrogen peroxide, acetic acid, 1-hydroxyethylidene-1, 1-diphosphonic acid (HEDP), and water as an antimicrobial agent in process water, ice, or brine N/A
14-ING-1010-N-A Intralytix, Inc. ListShield™ - Bacteriophage preparation applied to various RTE meat and poultry products N/A
14-ING-1019-N-A Ceamsa, Spain GRAS approval (GRN 541), for citrus fiber products derived from the albedo or pith layer of lemon or lime peels N/A
14-NT-1016-N-A Smart Wash Solution A solution of propylene glycol (PG) and lactic acid as an adjuvant to chlorine (sodium hypochlorite to be used as a sanitizer in 1) poultry water pre-chiller spray applications, whole bird chillers and post chiller wash and/or spray applications; and 2) as an addition to poultry red water chiller systems. N/A
14-OLR-0999-N-B Enviro Tech Chemical Services Inc. Concentrated Perasan MP-2C (FCN 1132) On-Line Reprocessing System and Off-Line Reprocessing N/A
14-OLR-1004-N-B Valley Chemical Solutions, LLC Concentrated Microtox 5 P (FCN 1247) On-Line Reprocessing 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-ING-1032-N-A Simmons Foods Processing aid blend of sodium carbonate and sodium bicarbonate for use with further processed poultry products at a concentration range of 0.03-1.00%. N/A
15-ING-1035-N-A,B Arkema Inc. and BioSafe Systems, LLC 1.An aqueous mixture of 2000 ppm PAA, 933 ppm HP, and 120 HEDP as an antimicrobial agent used as a spray, wash, rinse, dip, chiller water, low-temperature (e.g., less than 40°F) immersion baths, scald water for whole or cut poultry carcasses, parts, trim, skin on or off, organs, and egg shell washes;
2. An aqueous mixture of 400 ppm PAA, 187 ppm HP, and 24 ppm HEDP as an antimicrobial agent in process water or ice used for washing, rinsing, storing, or cooling whole or cut meat, including carcasses, parts, trim, organs and;
3. An aqueous mixture of 230 ppm PAA, 107 ppm HP, and 14 ppm HEDP in process water, ice, or brine used for washing, rinsing, storing, or cooling of processed and pre-formed meat as defined in 21 CFR 170.3(n)(29) and poultry as defined in 21 CFR 170.3(n)(34).
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-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-OFLR-1033-N-A Tomco Equipment Company TOMC02 Pathogen Management Off-Line Reprocessing System (FCN 1132) 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 Jun 30, 2015