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FSIS Revises Directive on Substances Used in Meat, Poultry and Egg Production

Wednesday, October 15, 2014

(American Meat Institute)

USDA's Food Safety and Inspection Service (FSIS) issued a revised directive entitled, "Safe and Suitable Ingredients Used in the Production of Meat, Poultry and Egg Products." This directive provides inspection program personnel (IPP) with an updated list of substances that may be used in the production of meat, poultry and egg products. Specifically, FSIS amended the permissible amount of an aqueous solution composed of sulfuric acid and sodium sulfate for use as a wash, spray or dip on meat and poultry products. The directive also added an aqueous mixture of peroxyacetic acid, hydrogen peroxide, acetic acid and 1-hydroxyethylidene-1, 1-diphosphonic acid (HEDP) for use as an antimicrobial agent to treat process water or ice as a spray, rinse, dip, or chiller or scald water for whole or cut poultry. To view the complete table of safe and suitable ingredients, click here.

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