Recent Updates

• Australia (Feb 25, 2021)
• Mexico (Feb 25, 2021)
• Netherlands (Feb 18, 2021)
• Brazil (Feb 17, 2021)
• Germany (Feb 17, 2021)
• Canada (Feb 8, 2021)
• Italy (Jan 11, 2021)
• Spain (Dec 22, 2020)
• Argentina (Dec 11, 2020)
• San Marino (Dec 11, 2020)

Countries listed in the table below are eligible to export meat, poultry, or egg products to the United States. Select a country from the table below for a detailed listing of the foreign establishments certified as eligible to export meat, poultry, or egg products to the United States.

A certified establishment is an establishment that the country’s central competent authority (CCA) certifies as meeting the requirements of the inspection system that that the United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS) determined equivalent to the United States inspection system and, therefore, eligible to export meat, poultry, or egg products to the United States.

For the purposes of this webpage, the term “processed” refers to raw meat or poultry products that have been modified through an additional processing step. Methods of processing meat and poultry products include, but are not limited to, cooking, salting, curing, aging, fermentation, and smoking. Simple mechanical processes (sometimes referred to as further processing) such as cutting, grinding, or mixing of raw meat and poultry products are not included in this definition.

• Raw meat and poultry products may be produced and certified under the following FSIS Process Categories:
  • Raw Product - Non-Intact and
  • Raw Product – Intact.
• Processed meat and poultry products may be produced and certified under the following FSIS Process Categories:
  • Thermally Processed - Commercially Sterile,
  • Not Heat Treated - Shelf Stable,
  • Heat Treated - Shelf Stable,
  • Fully Cooked - Not Shelf Stable,
  • Heat Treated - Not Fully Cooked - Not Shelf Stable, and
  • Products with Secondary Inhibitors - Not Shelf Stable.

The term "egg products" refers to eggs that are removed from their shells for processing. The processing of egg products includes breaking eggs, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing, drying, and packaging.