
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 a brief summary describing some of the new technologies that it has recently reviewed, and for which FSIS has had "no objection" to its use in FSIS establishments. This listing is updated periodically.
Log Number | Company Name | Summary of the Notification/Protocol Regulatory Waiver (if applicable) |
---|---|---|
2022-355-OLR | Solvay Chemicals, Inc. | Interox ProxiViv 15/Interox ProxiViv 22, an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), dipicolinic acid (DPA) and sodium hydroxide (FCN 1641) for use in on-line reprocessing. |
2022-357-OFLR | Solvay Chemicals, Inc. | Interox ProxiViv 15/Interox ProxiViv 22, an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid, 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), dipicolinic acid (DPA) and sodium hydroxide (FCN 1641) for use in off-line reprocessing. |
2022-373-ING | Memo to file | Maltodextrin as a binder in substitute egg products. |
2022-374-ING | Memo to file | Annatto as a color agent in substitute egg products. |
2022-375-ING | Memo to file | Beta carotene as a color agent in substitute egg products. |
2022-376-ING | Memo to file | Gum acacia (also known as acacia or gum arabic) as an emulsifier or color agent in substitute egg products. |
2022-377-ING | Memo to file | Mixture of rice starch, maltodextrin, gum acacia, and vegetable juice as a color agent in substitute egg products. |
2022-378-ING | Memo to file | Rice starch as a binder in substitute egg products |
2022-379-ING | Memo to file | Vegetable juice as a color agent in substitute egg products |
2022-384-OLR | Hydrite Chemical Co. | A concentrated formula of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, and optionally 1-hydroxyethylidine-1,1-disphonic acid (HEDP) or dipicolinic acid (DPA) (FCN 1806) for use in online reprocessing. |
2022-385-OFLR | Hydrite Chemical Co. | A concentrated formula of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, and optionally 1-hydroxyethylidine-1,1-disphonic acid (HEDP) or dipicolinic acid (DPA) (FCN 1806 and FCN 1132) for use in offline reprocessing. |
2022-388-ING | 9 CFR 424.21(c) and Safe Foods Corporation | Citric acid as an acidifier for use in poultry and red meat processing. |
2022-395-ING | Jack Links Protein Snacks | Natural source of nitrite in combination with dextrose in comminuted meat products. |
2022-396-ING | Wilde Brands | Sodium citrate as an emulsifying agent for use in processing fried poultry snacks. |
2022-397-OLR | Hydrite Chemical Co. | An aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide, acetic acid, 1-hydroxyethylidene-1,1- diphosphonic acid (HEDP), and optionally, sulfuric acid for use in online reprocessing. (FCN 1872) |
2022-398-OFLR | Hydrite Chemical Co. | An aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide, acetic acid, 1-hydroxyethylidene-1,1- diphosphonic acid (HEDP), and optionally, sulfuric acid for use in offline reprocessing. (FCN 1872) |
2022-453-ING | Micreos Food Safety | Bacteriophage preparation (E. coli O157:H7 targeted) applied as a spray, mist, rinse, or wash to the hides of live animals (cattle, buffalo, bison, wisent, goats, sheep) within holding pens, lairage, restraining areas, stunning areas, and other stations prior to hide removal at a final concentration up to 1x10^8 PFU/cm2 (GRN 757). |
2023-458-ING | BioSafe Systems, LLC | FCN 1783 is an aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), glycerol, and optionally, acetic acid or sulfuric acid, used as an antimicrobial agent in the preparation of whole or cut meat and poultry products |
2023-459-NT | Extreme Microbial Technologies | Extreme Microbial Technologies Oxidation Technology uses a reaction of humidity and air to produce energized hydrogen peroxide (EHP) gas molecules. |
2023-462-ING | Johnsonville, LLC | Use of dried vinegar as an antimicrobial when applied to trace lean meat trimmings for use in sausage and pork patties. |
2023-464-ING | Viscofan S.A. | Use of edible film, not to exceed 1.5% of the finished product, as an aid to transfer spices and sauces to meat and poultry products. |
2023-465-ING | Memo to file | Carbon dioxide as part of modified atmosphere packaging (MAP) on Not Shelf Stable Ready-to-Eat (RTE) meat and poultry products. |
2023-467-ING | UPSIDE Foods, Inc. | Phosphate Buffered Saline (PBS) solution as a wash to remove residual growth media components post-harvest from cell-cultured poultry. |
2023-470-ING | Safe Foods Chemical Innovations | FCN 2236 is an aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), and optionally, octanoic acid and peroxyoctanoic acid used as an antimicrobial in meat products. |
2023-474-ING | GOOD Meat, Inc. | Sodium chloride solution as a wash to remove residual growth media components post-harvest from cell-cultured poultry. |
2023-479-ING | Memo to file | Hydrogen peroxide during the pasteurization of liquid egg whites. |
Also Available:
- Summary Table of No-Objection Letters Issued for Non-O157 STEC Test Methods
- Complete Listing of New Technologies
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