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

Thursday, March 12, 2015

(North American Meat Institute)

USDA's Food Safety and Inspection Service (FSIS) issued a revised directive updating the list of 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 use bacteriophage preparation for ready-to-eat and raw poultry products to include use as a pray on carcasses and other parts. The directive added an aqueous mixture of sodium hydroxide-based solution with proprietary blends of adjuvants, a mixture of sodium bicarbonate and sodium carbonate with a generally recognized as safe-approved activator and canola oil for use as a release agent on belts during the freezing of raw poultry products. To view the complete table of safe and suitable ingredients, click here.

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