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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)
05-NTO-0176-N-B Freezing Machines, Inc. Carbon monoxide[GRAS notification 000194)] in a solution injected into wholesale cuts of meat (primals and subprimals) used as part of a modified atmosphere pressure packaging system from which retail cuts are derived. 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
*10-ING-0537-N-D Valley Chemical Solutions, LLC Concentrated Microtox 5 P (FCN 1247) On-Line Reprocessing System N/A
*10-OLR-0629-N-A Ecolab lnspexx 150 (FCN 1495) On-Line Reprocessing of poultry carcasses. N/A
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)
10-0FLR-0668-N-A Synergy Technologies ProtectFX  993™ Off-Line Reprocessing System (FCN 993) N/A
*10-OFLR-0692-N-A Ecolab lnspexx 150 (FCN 1495) Off-Line Reprocessing (OFLR) of poultry carcasses. N/A
11-ING-0740-N-C Tender Life Choices, LLC
 
For use of Pro4M I {potato starch, sodium and potassium di-and triphosphate, dextrose, carrageenan, microcrystalline cellulose (cellulose gel}, xanthan gum, sodium ascorbate, and sodium erythorbate) as a binder in meat and poultry products where binders are permitted, up to 3 percent of the finished product. However, the presence of the sodium ascorbate and sodium erythorbate would limit the use of this ingredient to cured products, and their levels of use must comply with the limits prescribed in 9 CFR
424.21.
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-0861 N-B Z Trim Holdings, Inc. GRAS Notice No. 000427 for the use of corn hull fiber as a formulation aid or as a texturizer in beef patties, turkey patties and frankfurters, where the formulation aid or texturizer is permitted - not to exceed 2 percent of the product formulation. N/A
12-ING-0892-N-A Nalco (an Ecolab Company) For use of chlorine dioxide as an antimicrobial agent in water used in poultry processing at levels not to exceed 3 ppm residual chlorine dioxide (FCN 001123), and in accordance with 21 CFR 173.300. N/A
13-ING-0934-N-A Griffith Laboratories 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-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-0951-N-B Birko Corporation A blend of lactic acid (45-60%), citric acid (20-35%), and potassium hydroxide (>1%) applied as a spray or dip at a level not to exceed 2.5% solution by weight for use on poultry carcasses at pre-chill. 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
13-ING-0959-N-A Petaluma Acquisitions LLC Use of a new shackle design in an air chilling process for poultry carcasses. N/A
14-NT-0963-N-B DeLaval Manufacturing Potassium Hydroxide-based Hide-On Carcass Wash containing potassium hydroxide (final concentration 1.5 - 4.0 oz. of wash solution per gallon of water) N/A
14-NT-0964-N-B DeLaval Manufacturing Beef Wash Special Hide-On Carcass Wash: a potassium hydroxide-based solution with proprietary salts (final concentration 1.0- 3.0 oz. of wash solution per gallon of water) N/A
14-ING-0973- N-A PeroxyChem, LLC (Product name Blitz) An aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, 1- hydroxyethylidene-1, 1- diphosphonic acid (HEDP), and optionally sulfuric acid as a catalyst for washing, rinsing, storing, or cooling whole or cut meat, including carcasses, parts, trim, and organs. 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-NT-0963-N-B DeLaval Manufacturing Potassium Hydroxide-based Hide-On Carcass Wash containing potassium hydroxide (final concentration 1.5 - 4.0 oz. of wash solution per gallon of water) N/A
14-NT-0964-N-B DeLaval Manufacturing Beef Wash Special Hide-On Carcass Wash: a potassium hydroxide-based solution with proprietary salts (final concentration 1.0- 3.0 oz. of wash solution per gallon of water) 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-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 May 01, 2015