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

Wednesday, February 3, 2016

(North American Meat Institute)

The 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 to produce of meat, poultry and egg products. Specifically, FSIS revised entries of five antimicrobial systems, including Accutab Chlorination, Cecure and Protec 2000. The directive also added a proprietary blend of vinegar, spice extractives and natural flavor to be used as an antimicrobial for raw meat and poultry products. To view the complete table of safe and suitable ingredients, click here.

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