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

Tuesday, July 5, 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 an aqueous solution of citric acid, calcium sulfate and water to its list of acidifiers/alkalizers and revised the entry for an aqueous mixture of peroxyacetic acid that is categorized as an antimicrobial substances. FSIS also listed two new approved On-Line Reprocessing Antimicrobial Intervention Systems and added carbon monoxide, carbon dioxide and nitrogen gas as part of a modified atmosphere packaging to its list of antimicrobial solutions. To view the complete table of safe and suitable ingredients, click here.

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