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

Tuesday, March 8, 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 meat, poultry and egg products. Specifically, FSIS added orange pulp and pea protein proteolysate to its list of binding agents. FSIS also categorized pea protein proteolysate as a flavoring agent and listed phospholipase A2 enzyme, derived from a non-animal source, as an emulsifying agent. To view the complete table of safe and suitable ingredients, click here.

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