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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 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)
16-NT-1098-N-E Southeastern Systems, Inc. A tablet composed of calcium hypochlorite, sodium chloride, calcium hydroxide, calcium chlorate, calcium carbonate, pentasodium triphosphate, and calcium chloride adjusted to a final solution pH of 6.2 -7.0 using citric acid, sodium bisulfate or other approved acidifier for use as an antimicrobial agent in poultry scald tanks
18-ING-2185-N-A Micreos Food Safety Bacteriophage P100 preparation containing potassium lactate for use as an antimicrobial agent against Listeria monocytogenes in various RTE meat and poultry products (GRN 218)
18-ING-2216-N-A Steviol Glycosides with Rebaudioside A and Stevioside A non-nutritive sweetener in cured and uncured meat and poultry products (GRN 790)
18-ING-2232-N-B Kalle USA, LLC The use of a mixture of carrageenan, dextrose, and sodium hexametaphosphate (optional) to suspend insoluble solids in a brine solution
2018-2-ING International Dehydrated Foods Use protease enzymes to treat finely ground poultry and meat products to facilitate reduction of particle size and/or liquefy to make homogenous slurries, purees, and broths and/or to reduce gelation and viscosity.
2019-50-ING California Polytechnic State University The use of up to a 4% solution of sodium chloride in poultry chilling water to improve chilling efficiency, meat tenderness, and as an antimicrobial agent.
2019-96-OLR Kroff Tech KF 27145 (FCN 1693) is an aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, 1- hydroxyethylidene-1,1-diphosphonic acid (HEDP), and optionally sulfuric acid for use as an on-line reprocessing system.
2019-98-ING Safe Foods Corporation An aqueous mixture of peroxyacetic acid (PAA) an antimicrobial agent used in the processing of meat, poultry, and shell eggs (FCN 1986 replaces FCN 1867)
2019-99-OLR Safe Foods Corporation Promoat XL™ (FCN 1986) is an aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, 1- hydroxyethylidene-1,1-diphosphonic acid (HEDP), and optionally sulfuric acid for use as an on-line reprocessing system. (FCN 1986 replaces FCN 1867)
2019-100-OFLR Safe Foods Corporation Promoat XL™ (FCN 1986) is an aqueous mixture of peroxyacetic acid (PAA), hydrogen peroxide (HP), acetic acid, 1- hydroxyethylidene-1,1-diphosphonic acid (HEDP), and optionally sulfuric acid for use as an off-line reprocessing system. (FCN 1986 replaces FCN 1867)
2019-105-OLR Enviro Tech Chemical Services, Inc. Use of 2,6-pyridinedicarboxylic acid (dipicolinic acid, or DPA) as a Food Contact Substance (FCN) to be used in place of 1- hydroxyethylidine-1, 1-diphosphonic acid (HEDP) in the peroxyacetic acid (PAA) formulations of previously issued FCNs (887, 1132, 1419, 1654, 1738, and 1806)
2019-106-ING Johnsonville, LLC Dried vinegar to be added to trace lean pork trimmings intended for use in sausage and pork patties


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 Oct 10, 2019