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

Thursday, January 19, 2017

(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 and lists approved On-Line Reprocessing and Off-Line Reprocessing Antimicrobial Intervention Systems. FSIS also revised the entries for two aqueous mixtures of peroxyacetic acid for use as antimicrobial substances. In addition, FSIS added potassium carbonate/ potassium bicarbonate for use as pH control agents in meat and poultry products, and listed new antimicrobial and binder substances. To view the complete table of safe and suitable ingredients, click here .

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