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

Wednesday, April 15, 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. Specifically, FSIS revised the entry for a blend of lactic acid, citric acid and potassium hydroxide, listing it as a spray or dip for poultry, beef, pork and lamb carcasses, heads and organs. The directive also includes amended labeling requirements for ready-to-eat meat products containing tomato lycopene extract and concentrate. FSIS added an aqueous mixture of peroxyacetic acid and a combination of sulfuric acid, ammonium sulfate and water for use as antimicrobial substances. Oat fiber and oat hull fiber also were added to the list for use as binders in whole muscle cuts of meat and poultry and comminuted meat and poultry products. To view the complete table of safe and suitable ingredients, click here .

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