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)
2021-246-ING	Lanxess Corporation	Nagardo (AM-1) is an antimicrobial preservative for use in dry-cured sausages at a level of 100 mg/kg at the rate of 5 mg/dm^2 for surface treatment. (GRN 740)
2022-368-ING	Fink TEC GmbH	Applied Phage Meat S2, a phage cocktail, as an antimicrobial intervention in whole muscle red meat and poultry including whole carcasses, primals, subprimals, parts, organs, and trim prior to grinding. (GRN 1038)
2022-391-ING	Danisco US Inc.	Glucose oxidase enzyme preparation produced by Aspergillus niger to desugar egg products. (GRN 001054)
2022-393-ING	Tate & Lyle (T&L)	D-psicose as a sweetener in meat and poultry jerkies at levels not to exceed 15%. (GRN 001057)
2022-400-ING	Tyson's Food, Inc.	Sodium metasilicate solution (SMS) as an antimicrobial at a 2% - 4 % solution applied as a dip or spray on poultry carcasses or parts.
2023-463-ING	Safe Foods Chemical Innovations	Defoamer for use in antimicrobial solutions applied as a spray, drench, or dip for raw poultry carcasses/parts.
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.
2023-475-ING	PSSI on behalf of Safe Foods Chemical Innovations	Tripemax C - An aqueous solution of alkyl polyglucoside, sodium benzoate, and citric acid as a cleaning agent to remove hair and dirt from bovine and ovine feet.
2023-476-OLR	Hydrite Chemical Co.	An aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, optionally, sulfuric acid, and optionally, 1- hydroxyethylidene-1,1-diphosphonic acid (HEDP), and/or optionally dipicolinic acid (DPA) (FCN 2274) for use in on-line reprocessing. (FCN 2274 replaces FCN 1872)
2023-477-OLR	Hydrite Chemical Co.	An aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, optionally, sulfuric acid, and optionally, 1- hydroxyethylidene-1,1-diphosphonic acid (HEDP), and/or optionally dipicolinic acid (DPA) (FCN 2274) for use in off-line reprocessing. (FCN 2274 replaces FCN 1872)
2023-483-ING	Chemital	INBAC-ADL, a blend of salt, lactic acid, sodium diacetate, mono- and diglycerides, for use as an antimicrobial agent in non- standardized and standardized RTE meat and poultry products not to exceed 0.5% of the product formulation
2023-486-ING	Hydrite Chemical Co.	FCN 2274 is an aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, optionally, sulfuric acid, and optionally, 1-hydroxyethylidene-1,1- diphosphonic acid (HEDP), and/or optionally dipicolinic acid (DPA) used as an antimicrobial agent. (FCN 2274 replaces FCN 1872 and FCN 1897)
2023-489-OLR	Safe Foods Chemical Innovations	An aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), and/or dipicolinic acid (DPA), and optionally sulfuric acid (FCN 2266) for use as an on-line reprocessing system
2023-490-OFLR	Safe Foods Chemical Innovations	An aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP), and/or dipicolinic acid (DPA), and optionally sulfuric acid (FCN 2266) for use as an off-line reprocessing system.
2023-495-ING	Jiangsu Grand Xianle Pharmaceutical Co., Ltd (Jiangsu)	Algal oil (ò35% DHA) from Schizochytrium sp. as an alternative edible oil in meat (including Siluriformes fish products), poultry, and egg products. (GRN 001128)
2023-505-ING	Safe Foods Chemical Innovations	FCN 2266 is an aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, 1-hydroxyethylidene-1,1- diphosphonic acid (HEDP), and/or dipicolinic acid (DPA), and optionally sulfuric acid as an antimicrobial agent used in processing of poultry, meat, and shell eggs. (FCN 2266 replaces FCN 1986)
2024-509-ING	Natures Crops International	The use of refined buglossoides oil in meat and poultry products as an alternative edible oil where standards of identity permit such use at levels of up to 5% of the total product formula.
2024-512-ING	International Flavors & Fragrances Inc. on behalf of Danisco USA Inc.	BioVia CL635, a blend of cultured dextrose, dried vinegar, maltodextrin, and rosemary extract, for use as an antimicrobial agent in cured and uncured meat and poultry products, cured and uncured RTE meat and poultry products, and raw (ground and whole cuts) meat and poultry products, not to exceed 1.5% of the product formulation.
2024-514-ING	Ceamsa, Spain	A proprietary mixture of cold soluble carrageenan, dextrose, and, optionally, sodium hexametaphosphate to aid in suspending insoluble ingredients in brine, pickle, or marinade solutions.
2024-516-ING	Cargill, Inc.	Use of carbon monoxide (CO) as a component of a modified atmosphere packaging system in fully cooked, sliced, pre- packed, RTE deli meats (GRN 1018).
2024-517-ING	ZECO-Member of The Vincit Group	Defoamer for use with antimicrobial interventions applied as a spray, drench, or dip for raw poultry carcasses and parts.

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For those interested in using a new technology, please refer questions to the Office of Policy and Program Development through askFSIS. When submitting a question, complete the web form and select New Technology, Innovation for the inquiry type.