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FSIS Updates Directive for Safe Ingredients Used in Meat, Poultry and Egg Production.

Monday, June 17, 2019

(North American Meat Institute)

The Food Safety and Inspection Service (FSIS) shared an update to the directive of substances that are safe and suitable for use in the production of meat, poultry and egg products. This update adds to the list lauramide arginine ethyl ester (LAE) dissolved in either ethanol or water for use on fresh cuts of beef and pork. During FSIS's suitability determinations, workers assess the effectiveness of the ingredient in performing the intended purpose of use. FSIS also reviews to assure that the conditions of use do not result in an adulterated product, or one that misleads the consumer. The directive is updated monthly, and this current version replaces all previous versions.

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