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

Tuesday, July 7, 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 added six new antimicrobial substances, including a mixture of peroxyacetic acid and hydrogen peroxide for use on beef and pork carcasses, parts, trim and organs, as well as on poultry parts, organs and carcasses. The directive also revised entries for acidified sodium chlorite, lauramide arginine ethyl ester and psyllium husk. To view the complete table of safe and suitable ingredients, click here .

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