fda approved meat additives

7/30/2019 FDA approved meat additives

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UNITED STATES DEPARTMENT OF AGRICULTUREFOOD SAFETY AND INSPECTION SERVICE

WASHINGTON, DC

FSIS DIRECTIVE7120.1

Revision 10 1/4/12

SAFE AND SUITABLE INGREDIENTS USED IN THE PRODUCTION OFMEAT, POULTRY, AND EGG PRODUCTS

I. PURPOSE

This directive provides inspection program personnel (IPP) with an up-to-date list ofsubstances that may be used in the production of meat, poultry, and egg products.FSIS will continue to update this directive quarterly by issuing revisions to this directiveas opposed to issuing amendments to the directive.

II. CANCELLATION

FSIS Directive 7120.1, Safe and Suitable Ingredients Used in The Production of Meat,Poultry, and Egg Products, Revision 9, dated October 21, 2011.

III. REASON FOR REISSUANCE

This revision includes updates to the list of substances added since the October 21,2011 issuance of the directive. These updates are in bold.

IV. REFERENCES

9 CFR Chapter III

V. BACKGROUND

A. The Table of Safe and Suitable Ingredients identifies the food grade substances thathave been approved in 21 Code of Federal Regulations (CFR) for use in meat, poultry,and egg products as food additives, generally recognized as safe (GRAS) notices andpre-market notifications, and approved in letters conveying acceptability determinations.Users of this table should be aware that some of the ingredient mixtures listed in thetable may be considered to be proprietary even though the components are eitherapproved food additives or GRAS. This information is also available on the USDA

websites at:

http://www.fsis.usda.gov/Regulations_&_Policies/Ingredients_Guidance/index.asp

http://www.fsis.usda.gov/About_FSIS/labeling_&_consumer_protection/index.asp

DISTRIBUTION: Electronic OPI: OPPD
http://www.fsis.usda.gov/Regulations_&_Policies/Ingredients_Guidance/index.asphttp://www.fsis.usda.gov/Regulations_&_Policies/Ingredients_Guidance/index.asphttp://www.fsis.usda.gov/About_FSIS/labeling_&_consumer_protection/index.asphttp://www.fsis.usda.gov/About_FSIS/labeling_&_consumer_protection/index.asphttp://www.fsis.usda.gov/About_FSIS/labeling_&_consumer_protection/index.asphttp://www.fsis.usda.gov/Regulations_&_Policies/Ingredients_Guidance/index.asp


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NOTE: This directive does not include the use of substances in On-Line Reprocessing(OLR) and Off-Line Reprocessing (OFLR) operations that operate under anexperimental exemption listed in 9 CFR 381.3. Establishments operating under thisexemption should follow the conditions of use that are specific to their FSIS approvedOLR and OFLR protocol.

B. The questions and answers that follow the table address the use of antimicrobialagents in the production of meat, poultry, and egg products.

Assistant AdministratorOffice of Policy and Program Development


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Table of Safe and Suitable IngredientsSUBSTANCE PRODUCT AMOUNT REFERENCE LABELING

REQUIREMENTSAcidifiers/Alkalizers

A combination ofsulfuric acid,ammonium sulfate,copper sulfate, andwater

Used as an acidifier inpoultry processingwater

Sufficient for purpose Acceptabilitydetermination

None under theaccepted conditio

of use (1)

Ammonium hydroxide pH control agent inbrine solutions for meatproducts

Sufficient for purposeto achieve a brinesolution with a pH of11.6

Acceptabilitydetermination


of use (1)

An aqueous solution ofacidic calcium sulfate

pH control agent inwater used in meat and

poultry processing



of use (3)An aqueous solution ofhydrochloric and aceticacid

pH control agent inwater used in poultryprocessing



of use (3)

An aqueous solution ofcitric and hydrochloricacids




of use (1)

An aqueous solution ofcitric acid, hydrochloricacid, and phosphoricacid

To adjust the pH inprocessing water inmeat and poultry plants



of use (1)

An aqueous solution ofperoxyacetic acid,

hydrogen peroxide,acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid(HEDP)

As an acidifier in poultryscald tanks

The level ofperoxyacetic acid will

not exceed 220 ppm,hydrogen peroxide willnot exceed 110 ppm,and HEDP will notexceed 13 ppm

21 CFR173.370


of use (3)

An aqueous solutionof sodium bisulfateand sulfuric acid


Sufficient forpurpose


None under theaccepted

conditions of us(1)

Citric acid To adjust pH in eggproducts


Listed by commonusual name in th

ingredientsstatement (2)

Potassium carbonate orpotassium bicarbonate To adjust pH in eggproducts Sufficient for purpose 21 CFR184.1619 Listed by commonusual name in thingredients

statement (1)

Potassium hydroxide pH control agent inwater used in poultryprocessing

Sufficient for purpose 21CFR184.1631


of use (1)

Potassium hydroxide To adjust pH in egg Sufficient for purpose Acceptability None under the


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and sodium hydroxide products determination accepted conditioof use (1)

Sodium hydroxide pH control agent inwater used in poultryprocessing

Sufficient for purpose 21 CFR184.1763


of use (1)

Sodium hydroxide andpotassium hydroxide


Sufficient for purpose 21 CFR184.1763;21CFR

184.1631


of use (1)

An aqueous solution ofsulfuric acid, citric acid,and phosphoric acid

To adjust the pH inpoultry chiller water andthe processing water inmeat and poultry plants



of use (1)

Sodium bisulfate pH control agent inwater used in meat andpoultry processing



of use (1)

Sodium bisulfate pH control agent inmeat and poultry soups

Not to exceed 0.8percent of productformulation




Sodium bisulfate Added to sauces used

as separablecomponents in theformulation of variousmeat products

Sufficient for purpose GRAS Notice

No. 000003

Listed by common

usual name in thingredientsstatement (2)

Sulfuric acid pH control agent inwater used in poultryprocessing



of use (3)

Sulfuric acid,phosphoric acid, citricacid, and hydrochloricacid

To adjust the pH inpoultry chiller water

Sufficient for purpose Acceptabilitydetermination;21 CFR184.1095; 21CFR 182.1073;21 CFR184.1033; 21CFR 182.1057


of use (1)

AnticoagulantsSodiumtripolyphosphate

Sequestrant/anti-coagulant for use inrecovered livestockblood which issubsequently used infood products

Not to exceed 0.5percent of recoveredblood




AntimicrobialsAcetic acid Dried and fermented

sausagesUse of up to 4 percentsolution applied as aspray



of use (1)

An aqueous solution ofsodium diacetate (4%),lactic acid (4%), pectin(2%), and acetic acid(0.5%)

Cooked meat products Not to exceed 0.5percent of finishedproduct formulation.




An aqueous solution ofsodium octanoate oroctanoic acid and either

Various non-standardized RTE meatand poultry products

Applied to the surfaceof the product at a ratenot to exceed 400



of use (3)


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glycerin and/orpropylene glycol and/ora Polysorbate surfaceactive agent (quantitysufficient to achieve the

intended technicaleffect of octanoic acidemulsification) adjustedto a final solution pH of1.5 to 4.0 using sodiumhydroxide, potassiumhydroxide, or anacceptable GRAS acid

and standardized meatand poultry productsthat permit the use ofany safe and suitableantimicrobial agent

ppm octanoic acid byweight of the finishedfood product

An aqueous solution ofsodium octanoate,potassium octanoate,or octanoic acid andeither glycerin and/orpropylene glycol and/or

a Polysorbate surfaceactive agent (quantitysufficient to achieve theintended technicaleffect of octanoic acidemulsification) adjustedto a final solution pH of1.5 to 6.0 using sodiumhydroxide, potassiumhydroxide, or anacceptable GRAS acid

Fresh meat primals andsubprimals and cuts

Applied to the surfaceof the product at a ratenot to exceed 400ppm octanoic acid byweight of the finalproduct



of use (3)

A blend of citric acidand sorbic acid in a 2:1

ratio

To reduce the microbialload of purge trapped

inside soaker pads inpackages of raw wholemuscle cuts of meatand poultry

Incorporated intosoaker pads at a level

not to exceed 1 to 3grams per pad



of use (1)

A blend of lactic acid(45-60%), citric acid(20-35%), andpotassium hydroxide(>1%)

Beef, pork, and lambcarcasses, heads, andorgans includingunskinned livers,tongues, tails, primalcuts, sub-primal cuts,cuts, and trimmings

Applied as a spray ata level not to exceed2.5% solution byweight. Organ meatproducts must bedrained for a minimumof 1-2 minutes afterapplication beforepackaging.



of use (1)

A blend of salt, sodiumacetate, lemon extract,and grapefruit extract

Ground beef, cooked,cured, comminutedsausages (e.g.,bologna), and RTEwhole muscle meatproducts

Not to exceed 0.5percent of the productformulation



ingredientsstatement for th

RTE whole muscmeat products, a

cooked, cured,comminuted


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sausages. Groubeef must be

descriptively labe(4)

A blend of salt, sodiumacetate, lemon extract,and grapefruit extract

Beef steaks Steaks that are sliced,scored and dipped in asolution containing 2.5percent of the blend


Product must bedescriptively labe

(4)

A blend of salt, lemonextract, and grapefruitextract

Ground beef Not to exceed 0.5percent of the productformulation

Acceptabilitydetermination Product must bedescriptively labe(4)

A blend of salt, lacticacid, sodium diacetate,and mono- anddiglycerides

Various non-standardized RTE meatand poultry productsand standardized meatand poultry productsthat permit the use ofany safe and suitableantimicrobial agent



All ingredientsexcept for the mo

and diglyceridesmust be listed bcommon or usua

name in theingredients

statement (4)

A mixture of hops betaacids, egg white

lysozyme, and culturedskim milk

In a salad dressingused in refrigerated

meat and poultry delisalads

Not to exceed 1.5percent of the finished

salad




A mixture ofmaltodextrin (DE of 5 orgreater), cultureddextrose, sodiumdiacetate, egg whitelysozyme, and nisinpreparation

In salads, sauces, anddressings to which fullycooked meat or poultrywill be added

Not to exceed 1.5percent by weight ofthe finished product



ingredientsstatement

(4)

Acidified sodiumchlorite

Poultry carcasses andparts; meat carcasses,parts, and organs;processed,comminuted, or formedmeat food products(including RTE)

500 to 1200 ppm incombination with anyGRAS acid at a levelsufficient to achieve apH of 2.3 to 2.9 inaccordance with 21CFR 173.325 (Note:The pH depends onthe type of meat orpoultry product.)

21 CFR173.325


of use (3)


Processed,comminuted or formedpoultry products(including RTE)

500 to 1200 ppm incombination with anyGRAS acid at a levelsufficient to achieve apH of 2.3 to 2.9 inaccordance with 21CFR 173.325 (Note:

The pH depends onthe type of meat orpoultry product.)



of use (3)


Poultry carcasses,parts, trim, andorgans

Mixing an aqueoussolution of sodiumchlorite with anyGRAS acid toachieve a pH of 2.2

Food ContactSubstanceNotificationNo. FCN 739


conditions of us(6)


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to 3.0 then furtherdiluting this solutionwith a pH elevatingagent (i.e., sodiumbicarbonate, sodium

carbonate, or an un-acidified sodiumchlorite solution) to afinal pH of 5.0 to 7.5.When used in aspray or dip the finalsodium chloriteconcentration doesnot exceed 1200mg/kg and thechlorine dioxideconcentration doesnot exceed 30 mg/kg.When used in a pre-

chiller or chillersolution on poultrycarcasses and partsthe additive is usedat a level that resultsin sodium chloriteconcentrationsbetween 50 and 150ppm. Contact timesmay be up to severalminutes attemperaturesbetween 0 and 15

degrees C.Acidified sodiumchlorite

Red meat, red meatparts and organs, andon processed,comminuted, formedmeat products(including RTE)

Applied as a spray ordip, the additive isproduced by mixing anaqueous solution ofsodium chlorite withany GRAS acid toachieve a pH in therange of 2.2 to 3.0,then further dilutingthis solution with a pHelevating agent suchthat the resultant

sodium chloriteconcentration does notexceed 1200 ppm,and the chlorinedioxide concentrationdoes not exceed 30ppm. The pH of theuse solution is

Food ContactSubstanceNotification No.FCN 450


of use (6)


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between 5.0 and 7.5

Ammonium hydroxide Beef carcasses (in hotboxes and holdingcoolers)and boneless

beef trimmings

In accordance withcurrent industrystandards of good

manufacturing practice



of use (1)

Anhydrous ammonia Lean finely texturedbeef which issubsequently quickchilled to 28 degreesFahrenheit andmechanically "stressed"

In accordance withcurrent industrystandards of goodmanufacturing practice



of use (1)

Anhydrous ammonia Ground beef Followed with carbondioxide treatment inaccordance withcurrent industrystandards of good

manufacturing practice



of use (1)

Bacteriophagepreparation (Salmonellatargeted)

On the hides of liveanimals in the holdingpens prior to slaughter

Applied as a spraymist or wash



of use (1)

Bacteriophagepreparation (E. coliO157:H7targeted)

On the hides of liveanimals in the holdingpens prior to slaughter

Applied as a spraymist or wash



of use (1)

Bacteriophage

preparation (Salmonellatargeted)

On the feathers of live

poultry prior toslaughter

Applied as a spray

mist or wash

Acceptability

determination

None under the

accepted conditioof use (1)

Bacteriophagepreparation (a mixtureof equal proportions ofsix different individuallypurified lytic-typebacteriophages specificagainst Listeriamonocytogenes)

Various RTE meat andpoultry products

Applied as a spray ata level not to exceed 1ml of the additive per500 cm

2product

surface area

21 CFR172.785

Listed by commonusual name (i.ebacteriophage

preparation) in thingredients

statement of nonstandardized me

and poultry produand standardize

meat and poultrproducts that permthe use of any sa

and suitableantimicrobial ageStandardized me

and poultry produthat do not perm

the use of any sa


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and suitableantimicrobial age

must be descriptivlabeled. (4)

Bacteriophage

preparation

Various RTE meat and

poultry products

Applied to the surface

of the product toachieve a level of 1 x10

7to 1 x 10

9plaque

forming units (pfu) pergram of product

GRAS Notice

No. 000218

None under the

accepted conditioof use (1).Standardized me

and poultry produthat do not perm

the use of any saand suitable

antimicrobial agemust be descriptiv

labeled. (4)

Bacteriophagepreparation

Red meat parts andtrim prior to grinding

Applied as a mixturediluted with water at aratio of 1:10.

Application rate ofapproximately 2 mldiluted solution per500 cm of surfacearea may be used

FCN No. 1018 None under theaccepted conditio

of use. (1)

Calcium hypochlorite Red meat carcassesdown to a quarter of acarcass

Applied as a spray ata level not to exceed50 ppm calculated asfree available chlorine



of use (1)

Calcium hypochlorite On whole oreviscerated poultrycarcasses




of use (1)

Calcium hypochlorite In water used in meat

processing

Not to exceed 5 ppm

calculated as freeavailable chlorine

Acceptability

determination

None under the


Calcium hypochlorite In water used in poultryprocessing (except forproduct formulation)

Not to exceed 50 ppmcalculated as freeavailable chlorine



of use (1)

Calcium hypochlorite Poultry chiller water Not to exceed 50 ppmcalculated as freeavailable chlorine(measured in theincoming potablewater)



of use (1)

Calcium hypochlorite Poultry chiller red water(i.e., poultry chiller

water re-circulated,usually through heatexchangers, andreused back in thechiller)

Not to exceed 5 ppmcalculated as free

available chlorine(measured at influentto chiller)



of use (1)

Calcium hypochlorite Reprocessingcontaminated poultry

20 ppm calculated asfree available chlorine

9 CFR 381.91 None under theaccepted conditio


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carcasses Note: Agencyguidance has allowedthe use of up to 50ppm calculated as freeavailable chlorine

of use (1)

Calcium hypochlorite On giblets (e.g., livers,hearts, gizzards, andnecks) and salvage

parts

Not to exceed 50 ppmcalculated as freeavailable chlorine in

the influent to acontainer for chilling.



of use (1)

Calcium hypochlorite Beef primals 20 ppm calculated asfree available chlorine



of use (1)

CarnobacteriummaltaromaticumstrainCB1

Ready-to-eatcomminuted meatproducts (e.g., hotdogs)

Applied as a spray tomeat products at amaximumconcentration of atinoculation of 1X10

4

colony forming unitsper gram (cfu/g)

GRAS NoticeNo. 000159

Listed asCarnobacterium

maltaromaticum

bacterialculturethe ingredientsstatement (2)

Carnobacterium

maltaromaticumstrainCB1 (viable and heat-treated)

Ready-to-eat meat

products; meat andpoultry products

Viable CB1 applied at

levels up to 1 X 10colony forming units

per gram (cfu/g). Heat-treated CB1 applied atlevels up to 5000(typically between1000-5000) parts permillion (ppm)

GRAS Notice

No. 000305

Listed as

Carnobacteriummaltaromaticumbacterial culture

the ingredientsstatement (2)

Cetylpyridinium chloride To treat the surface ofraw poultry carcassesor giblets prior toimmersion in a chiller

Applied as a fine mistspray of an ambienttemperature aqueoussolution. The aqueoussolution shall alsocontain propyleneglycol complying with21 CFR 184.1666 at aconcentration of 1.5times that of thecetylpyridiniumchloride

21 CFR173.375


of use (3)

Cetylpyridinium chloride To treat the surface ofraw poultry carcassesor giblets either prior toor after chilling

Not to exceed 5gallons of solution percarcass provided thatthe additive is used insystems that recaptureat least 99 percent ofthe solution that is

applied to the poultrycarcasses. Theconcentration ofcetylpyridiniumchloride in the solutionapplied to thecarcasses shall notexceed 0.8 percent by

21 CFR173.375


of use (3)


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weight. Whenapplication of theadditive is not followedby immersion in achiller the treatment

will be followed by apotable water rinse ofthe carcass

Chlorine gas Red meat carcassesdown to a quarter of acarcass




of use (1)

Chlorine gas On whole oreviscerated poultrycarcasses




of use (1)

Chlorine gas In water used in meatprocessing




of use (1)

Chlorine gas In water used in poultryprocessing (except forproduct formulation)




of use (1)

Chlorine gas Poultry chiller water Not to exceed 50 ppmcalculated as freeavailable chlorine(measured in theincoming potablewater)



of use (1)

Chlorine gas Poultry chiller red water(i.e., poultry chillerwater re-circulated,usually through heat

exchangers, andreused back in thechiller)

Not to exceed 5 ppmcalculated as freeavailable chlorine(measured at influent

to chiller)



of use (1)

Chlorine gas Reprocessingcontaminated poultrycarcasses

20 ppm calculated asfree available chlorineNote: Agencyguidance has allowedthe use of up to 50ppm calculated as freeavailable chlorine


of use (1)

Chlorine gas On giblets (e.g., livers,hearts, gizzards, andnecks) and salvage

parts

Not to exceed 50 ppmcalculated as freeavailable chlorine in

the influent to acontainer for chilling.



of use (1)

Chlorine gas Beef primals 20 ppm calculated asfree available chlorine



of use (1)

Citric acid Bologna in an ediblecasing

Up to a 10 percentsolution applied prior




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to slicing ingredientsstatement

(4)

Citric acid Bologna in an inediblecasing

Up to a 10 percentsolution applied priorto slicing



of use (1)

Citric acid Fully cooked meat andpoultry products in

impermeable casings.

Up to a 3 percentsolution is applied to

the casing just prior toremoval.



of use (1)

Citric acid Separated beef headsand associated offalproducts (e.g., hearts,livers, tails, tongues)

A 2.5 percent solutionapplied as a sprayprior to chilling



of use (1)

Citric acid In brine to cool fully-cooked RTE meatproducts (a) sausagesand similar products innatural casings(including permeablecasings), (b) hams in

permeablecasings/netting prior tothe removal of thecasing/netting

Up to 3 percent of thebrine solution



of use (1)

Chlorine dioxide In water used in poultryprocessing

Not to exceed 3 ppmresidual chlorinedioxide as determinedby Method 4500-ClO2E in the StandardMethods for theExamination of Waterand Wastewater, 18

th

ed., 1992, or anequivalent method

21 CFR173.300


of use (3)

Chlorine dioxide In water used inpoultry processing

Not to exceed 3 ppmresidual chlorinedioxide asdetermined byMethod 4500-ClO2-D,modified for use withthe HachSpectrophotometer,or UV absorbance at360 nm. (2) Chlorinedioxide producedthrough theCLOSURE process

produces aconcentratedsolution thatcontains at least 600ppm chlorinedioxide, and nogreater than 10 ppmchlorite and 90 ppm



conditions of us(6)


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chlorateChlorine dioxide In water used in poultry

processingNot to exceed 3 ppmresidual chlorinedioxide as determinedby Method 4500-ClO2

E in the StandardMethods for theExamination of Waterand Wastewater, 20

th

ed., 1998, or anequivalent method



of use (6)

Chlorine dioxide Red meat, red meatparts and organs;processed,comminuted, or formedmeat food products

Applied as a spray ordip at a level not toexceed 3 ppm residualchlorine dioxide asdetermined by Method4500-ClO2 E in theStandard Methods forthe Examination ofWater andWastewater, 18

thed.,

1992, or an equivalentmethod



of use (6)

Chlorine dioxide Red meat, red meatparts and organs;processed,comminuted, or formedmeat food products

Applied as a spray ordip at a level not toexceed 3 ppm residualchlorine dioxide asdetermined by Method4500-ClO2 E in theStandard Methods forthe Examination ofWater and

Wastewater, 20th ed.,1998, or an equivalentmethod



of use (6)

Cultured Sugar (derivedfrom corn, cane, orbeets)

In enhanced meat andpoultry products (e.g.,beef or pork injectedwith a solution) andRTE meat and poultryproducts (e.g., hot dogsand cooked turkeybreast)

At up to 4.8 percent ofthe product formula


Cultured cane anbeet sugar listed common or usua

name (e.g., cultucane sugar)

Cultured corn suglisted as culture

corn sugar orcultured dextros

Cultured Sugar (derivedfrom corn, cane, orbeets)

In enhanced meat andpoultry products (e.g.,beef or pork injectedwith a solution) andRTE meat and poultryproducts (e.g., hot dogsand cooked turkeybreast)

At up to 4.8 percent ofthe product formula


Cultured cane anbeet sugar listed common or usuaname and vinega

(e.g., cultured casugar, vinegar ocultured sugar

vinegar


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Cultured corn suglisted as culture

corn sugar, vinegor cultured dextro

vinegar

DBDMH (1,3-dibromo-5,5-dimethylhydantoin)

For use in poultry chillerwater and in water

applied to poultry via anInside-Outside BirdWasher (IOBW) and inwater used in poultryprocessing for poultrycarcasses, parts, andorgans

At a level not toexceed that needed to

provide the equivalentof 100 ppm activebromine

Food ContactSubstance

Notification No.FCN 334 andFCN 453


of use (6)


For use in watersupplied to icemachines to make iceintended for generaluse in poultryprocessing

At a level not toexceed that needed toprovide the equivalentof 100 ppm ofavailable bromine(corresponding to amaximum level of 90mg DBDMH/kg water)



of use (6)


For use in waterapplied to beef hides,carcasses, heads, trim,parts, and organs.

At a level not toexceed that needed toprovide the equivalentof 300 ppm activebromine.



of use (6)


For use in waterapplied to swine,goat, and sheepcarcasses and theirparts and organs

At a level not toexceed that neededto provide theequivalent of 500ppm of availablebromine



conditions of us(6)

Egg white lysozyme In casings and oncooked (RTE) meat andpoultry products

2.5 mg per pound inthe finished productwhen used in casings;2.0 mg per pound oncooked meat andpoultry products




Electrolyticallygeneratedhypochlorous acid

Red meat carcassesdown to a quarter of acarcass




of use (1)


On whole oreviscerated poultrycarcasses

Applied as a spray ata level not to exceed50 ppm calculated as

free available chlorine



of use (1)


In water used in meatprocessing




of use (1)


In water used in poultryprocessing (except forproduct formulation)




of use (1)

Electrolytically Poultry chiller water Not to exceed 50 ppm Acceptability None under the


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generatedhypochlorous acid

calculated as freeavailable chlorine(measured in theincoming potablewater)

determination accepted conditioof use (1)


Poultry chiller red water(i.e., poultry chillerwater re-circulated,usually through heatexchangers, andreused back in thechiller)

Not to exceed 5 ppmcalculated as freeavailable chlorine(measured at influentto chiller)

Acceptabilitydetermination None under theaccepted conditioof use (1)


Reprocessingcontaminated poultrycarcasses



of use (1)


On giblets (e.g., livers,hearts, gizzards, andnecks) and salvageparts

Not to exceed 50 ppmcalculated as freeavailable chlorine inthe influent to acontainer for chilling.



of use (1)


Beef primals 20 ppm calculated asfree available chlorine



of use (1)

An aqueous solution ofcitric and hydrochloricacids adjusted to a pHof 1.0 to 2.0

Poultry carcasses,parts, trim, and organs

Applied as a spray ordip with a minimumcontact time of 2 to 5seconds



of use (1)

An aqueous solution of

citric and hydrochloricacids adjusted to a pHof 0.5 to 2.0

Meat carcasses, parts,

trim, and organs

Applied as a spray or

dip for a contact timeof 2 to 5 seconds

Acceptability

determination

None under the


A blend of citric acid(1.87%), phosphoricacid (1.72%), andhydrochloric acid(0.8%)

Poultry carcasses Applied as a spraywith a minimumcontact time of 1 to 2seconds and allowedto drip from thecarcasses for 30seconds



of use (1)

A blend of citric acid,hydrochloric acid, andphosphoric acid

To adjust the acidity invarious meat andpoultry products



ingredients

statement (2)Hops beta acids In casings and on

cooked (RTE) meat andpoultry products






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Hypobromous acid In water or ice used forprocessing meat andpoultry products

Generated on-sitefrom an aqueousmixture of hydrogenbromide and sodium,potassium, or calciumhypochlorite for use ata level not to exceedthat needed to provide

300 ppm availablebromine (or 133 ppmavailable chlorine*) inwater or ice applied tomeat products, and200 ppm availablebromine (or 89 ppmavailable chlorine*) inwater or ice applied topoultry products.*(NOTE: Becausethere are a limitednumber of commercialtest kits specific forbromine, chlorine kitsmay be used. Theppm levels betweenavailable bromine andchlorine is due to thedifference in theirmolecular weight.)



of use (6)

Hypobromous acid In water or ice used forprocessing meatproducts

Generated on-sitefrom an aqueousmixture of hydrogenbromide and sodium,potassium, or calciumhypochlorite for use at

a level not to exceedthat needed to provide900 ppm availablebromine (or 400 ppmavailable chlorine*) inwater or ice applied tomeat products.*(NOTE: Becausethere are a limitednumber of commercialtest kits specific forbromine, chlorine kitsmay be used. The

ppm levels betweenavailable bromine andchlorine is due to thedifference in theirmolecular weight.)



of use (6)

Hypobromous acid In water or ice usedfor processing poultryproducts

Generated on-sitefrom an aqueousmixture of hydrogenbromide and sodium,

Food ContactSubstanceNotificationNo. FCN


conditions of us(6)


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potassium, orcalcium hypochloritefor use at a level notto exceed thatneeded to provide

450 ppm availablebromine or 200 ppmavailable chlorine

0001098

Hypobromous acid In water or ice, usedas either a spray or adip, for meat (hideson or off) or poultryprocessing

Generated on-sitefrom an aqueousmixture of hydrogenbromide and sodium,potassium, orcalcium hypochloritefor use at a level notto exceed thatneeded to provide300 ppm totalbromine (182 ppm

HOBr) (or 133 ppmtotal chlorine*) inwater or ice appliedto meat products. Ata level not to exceed200 ppm totalbromine (121 ppmHOBr) (or 90 ppmtotal chlorine*) inwater or ice appliedto poultry products.*(NOTE: Becausethere are a limited

number ofcommercial test kitsspecific for bromine,chlorine kits may beused. The ppm levelsbetween availablebromine and chlorineis due to thedifference in theirmolecular weight.)

Food ContactSubstanceNotificationNo. FCN0001106


conditions of us(6)

Lactic Acid Livestock carcassesprior to fabrication (i.e.,pre- and post-chill),

offal, and variety meats

Up to a 5 percentlactic acid solution



of use (1)

Lactic acid Beef and pork sub-primals and trimmings

2 percent to 5 percentsolution of lactic acidnot to exceed 55

0C



of use (1)

Lactic acid Beef heads andtongues

A 2.0 to 2.8 percentsolution applied tobrushes in a washercabinet system used



of use (1)


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18

to clean beef headsand tongues

Lactic acid bacteriamixture consisting ofLactobacillusacidophilus(NP35,NP51), Lactobacilluslactis(NP7), and

Pediococcus acidilactici(NP3)

RTE cooked sausages(e.g., frankfurters,bologna, etc.) andcooked, cured wholemuscle products (e.g.,ham)

Applied by dippingproduct into a solutioncontaining 10

7colony

forming unitslactobacilli per ml




Lactic acid bacteriamixture consisting ofLactobacillusacidophilus(NP35,NP51), Lactobacilluslactis(NP7), andPediococcus acidilactici(NP3)

Poultry carcasses andfresh whole musclecuts andchopped/ground poultry

10 to 10 colonyforming units oflactobacilli per gram ofproduct



ingredientsstatement of non

standardizedproducts. Singl

ingredient rawproducts must b


Lactic acid bacteriamixture consisting ofLactobacillusacidophilus(NP35,NP51), Lactobacilluslactis(NP7), andPediococcus acidilactici(NP3)

Non-standardizedcomminuted meatproducts (e.g., beefpatties), ground beef,and raw whole musclebeef cuts

10 to 10 colonyforming units oflactobacilli per gram ofproduct



ingredientsstatement of non

standardizedcomminuted meproducts. Groun

beef and raw whomuscle beef cut

must be descriptivlabeled (2)

Lactoferrin Beef carcasses andparts

At up to 2 percent of awater-basedantimicrobial spray


Listed by commonusual name in


Lactoferrin Beef carcasses As part of anantimicrobial spraythat would deliver 1gram of lactoferrin perdressed beef carcass,followed by a washwith tempered waterand rinse with lacticacid



of use (1)

Lauramide arginineethyl ester (LAE),silicon dioxide, andrefined sea salt

Non-standardized RTEcomminuted meatproducts andstandardized RTE

comminuted meatproducts that permit theuse of any safe andsuitable antimicrobialagent

Not to exceed 200ppm LAE by weight ofthe finished product


Listed by commonusual name (i.elauric arginate,

refined sea salt)

the ingredientsstatement (2)

Lauramide arginineethyl ester (LAE),silicon dioxide, and

Fresh cuts of meat andpoultry; and, non-standardized, non-

Not to exceed 200ppm LAE, 67 ppmsilicon dioxide, and


Listed by commonusual name (i.elauric arginate,


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19

refined sea salt comminuted RTE meatand poultry productsand standardized, non-comminuted RTE meatand poultry products

that permit the use ofany safe and suitableantimicrobial agent

1640 ppm refined seasalt by weight of thefinished product

silicon dioxide,refined sea salt)

the ingredientsstatement (2) Wh

applied to the

surface of fresh cof meat and poulnone under the


Lauramide arginineethyl ester (LAE)dissolved at specifiedconcentrations in eitherpropylene glycol,glycerin, or water towhich may be added aPolysorbate surfaceactive agent (quantity

sufficient to achieve theintended technicaleffect of LAEemulsification)

Non-standardized RTEcomminuted meatproducts andstandardized RTEcomminuted meatproducts that permit theuse of any safe andsuitable antimicrobialagent

Not to exceed 200ppm LAE by weight ofthe finished product


Listed by commonusual name (i.e

lauric arginate) in ingredients

statement (2)

Lauramide arginineethyl ester (LAE)dissolved at specifiedconcentrations in eitherpropylene glycol,glycerin, or water towhich may be added aPolysorbate surfaceactive agent (quantity

sufficient to achieve theintended technicaleffect of LAEemulsification)

Fresh cuts of meat andpoultry and variousnon-standardized RTEmeat and poultryproducts andstandardized RTE meatand poultry productsthat permit the use ofany safe and suitable

antimicrobial agent

Applied to the surfaceof the product at a ratenot to exceed 200ppm LAE by weight ofthe finished foodproduct


When applied to tsurface of RTE

products listed bcommon or usuaname (i.e., lauriarginate) in the

ingredientsstatement (2) Wh

applied to the

surface of fresh cof meat and poul

none under theaccepted conditio

of use (1)

Lauramide arginineethyl ester (LAE)

RTE meat and poultryproducts; raw porksausage

Applied to the inside ofthe package via aprocess known asSprayed Lethality inContainer (SLIC) orsimilar process at upto 44 ppm (with aprocess tolerance of

20 percent, allowingfor an LAEconcentration not toexceed 53 ppm) byweight of the finishedfood product



of use (1)


Ground poultry Applied in a mixer,blender, or tumbler




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20

dissolved at specifiedconcentrations in eitherpropylene glycol,glycerin, or water towhich may be added aPolysorbate surfaceactive agent (quantitysufficient to achieve the

intended technicaleffect of LAEemulsification)

designed to mix and/orblend otheringredients intoground poultry at alevel not to exceed200 ppm by weight inthe finished product.The LAE is sprayed

with a metered doseinto the mixer,blender, or tumbler asthe product is beingmixed, blended, ortumbled

of use (1)


Ground beef Applied at a level notto exceed 200 ppm byweight in the finishedproduct



of use (1)

Nisin preparation Cooked, RTE meat andpoultry productscontaining sauces

Not to exceed 600ppm nisin preparationin the finished product




Nisin preparation Meat and poultry soups Not to exceed 5 ppmof the productformulation




Nisin preparation In casings and oncooked (RTE) meat andpoultry products





Nisin preparation Egg products Not to exceed 250ppm in formulatedproduct


Listed by commor usual name ithe ingredients

statement (2). Lamust read Nis(an antimicrobi

agent)

A blend ofencapsulated nisinpreparation (90.9percent), rosemaryextract (8.2 percent)and salt (0.9 percent)

Frankfurters and othersimilar cooked meatand poultry sausages

Not to exceed 550ppm of the productformulation




A blend of nisinpreparation, rosemaryextract, salt,

maltodextrin, andcultured dextrose

Cooked (RTE) meatand poultry sausagesand cured meat

products

Not to exceed 0.55percent of productformulation in cooked

(RTE) meat andpoultry sausages and0.7 percent of productformulation in curedmeat products (wherethe nisin preparationwill not exceed 250ppm)



ingredients

statement (4)


21/52

21

A blend of nisinpreparation, rosemaryextract, salt, andsodium diacetate

Cooked (RTE) meatand poultry sausagesand cured meatproducts

Not to exceed 0.25percent of productformulation (where thenisin preparation willnot exceed 250 ppm)




Organic Acids (i.e.,lactic, acetic, and citricacid)

As part of a carcasswash applied pre-chill At up to 2.5 percent ofa solution FSIS Notice 49-94 None under theaccepted conditioof use (1)

Ozone All meat and poultryproducts

In accordance withcurrent industrystandards of goodmanufacturing practice

21 CFR173.368


of use (3)

An aqueous solution ofperoxyacetic acid,hydrogen peroxide,acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid(HEDP)

In poultry processingwater, scalder, ice,spray applications, andas an acidifier in scaldtanks as a scaldadditive

The level ofperoxyacetic acid willnot exceed 220 ppm,hydrogen peroxide willnot exceed 110 ppm,and HEDP will notexceed 13 ppm



of use (3)

Peroxyacetic acid,octanoic acid, aceticacid, hydrogenperoxide,peroxyoctanoic acid,and 1-hydroxyethylidene-1, 1-diphosphonic acid(HEDP)

Meat and poultrycarcasses, parts, trimand organs

Maximumconcentrations formeat carcasses, parts,and organs:Peroxyacetic acids220 ppm, hydrogenperoxide 75 ppm;Maximumconcentrations forpoultry carcasses,parts, and organs:Peroxyacetic acids220 ppm, hydrogen

peroxide 110 ppm,HEDP 13 ppm

21 CFR173.370


of use (3)

A mixture ofperoxyacetic acid,hydrogen peroxide,acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid(HEDP)

(1) Process water forwashing, rinsing,cooling, or otherwise forprocessing meatcarcasses, parts, trim,and organs; and (2)process water appliedto poultry parts, organs,and carcasses as aspray, wash, rinse, dip,chiller water, or scald

water

In either application,the level ofperoxyacetic acid willnot exceed 230 ppm,hydrogen peroxide willnot exceed 165 ppm,and HEDP will notexceed 14 ppm



of use (6)

An aqueous mixture ofperoxyacetic acid,hydrogen peroxide,acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid(HEDP)

Added to process waterapplied to poultry parts,organs, and carcassesas a spray, wash, rinse,dip, chiller water, lowtemperature (e.g., lessthan 40 degrees F)

At a level not toexceed 2,000 ppmperoxyacetic acid and136 ppm HEDP



of use (6)


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22

immersion baths, orscald water

An aqueous mixture ofperoxyacetic acid,hydrogen peroxide,acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid

(HEDP) and optionallysulfuric acid

(1) Water or ice forwashing, rinsing,cooling, or otherwiseprocessing whole or cutmeat, including parts,trim, and organs; and,

(2) water or ice appliedto whole or cut poultryincluding parts, trim,and organs as a spray,wash, rinse, dip, chillerwater or scalder water

In either application,the level ofperoxyacetic acid willnot exceed 220 ppm,hydrogen peroxide willnot exceed 85 ppm,

and HEDP will notexceed 11 ppm.



of use (6)

An aqueous mixture ofperoxyacetic acid,hydrogen peroxide,acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid(HEDP) and sulfuricacid

Red meat carcasses,parts, and trim

The level ofperoxyacetic acid willnot exceed 230 ppm,hydrogen peroxide willnot exceed 75 ppm,and HEDP will notexceed 13 ppm.



of use (6)

A mixture ofperoxyacetic acid,hydrogen peroxide,acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid(HEDP)

(1) Water or ice forwashing, rinsing,cooling, or processingwhole or cut meatincluding carcasses,parts, trim, and organs;and (2) water or iceapplied to whole or cutpoultry including parts,trim, and organs as aspray, wash, rinse, dip,chiller water, or scaldwater

In either application,the level ofperoxyacetic acid willnot exceed 220 ppm,hydrogen peroxide willnot exceed 80 ppm,and HEDP will notexceed 1.5 ppm



of use (6)

An aqueous mixture ofperoxyacetic acid,hydrogen peroxide,acetic acid, and 1-hydroxyethylidene-1, 1-diphosphonic acid(HEDP)

In process water or icefor washing, rinsing,storing, or cooling ofprocessed andpreformed meat andpoultry products

The level ofperoxyacetic acid willnot exceed 220 ppm,hydrogen peroxide willnot exceed 85 ppm,and HEDP will notexceed 11 ppm.



of use (6)

An aqueous mixtureof peroxyacetic acid,hydrogen peroxide,acetic acid, and 1-hydroxyethylidene-1,1-diphosphonic acid

(HEDP)

In process water usedfor washing, rinsing,cooling or otherwisefor processing meatcarcasses, parts, trim,and organs; and in

process water appliedto poultry parts,organs, andcarcasses as a spray,wash, rinse, dip,chiller water, or scaldwater

The level ofperoxyacetic acidwill not exceed 220ppm, hydrogenperoxide will notexceed 160 ppm, and

HEDP will not exceed11 ppm.

Food ContactSubstanceNotificationNo. FCN001089


conditions of us(6)

An aqueous mixture In process water or The level of Food Contact None under the


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23

of peroxyacetic acid,hydrogen peroxide,1-hydroxyethylidene-1, 1-diphosphonicacid (HEDP), and

optionally sulfuricacid

ice used for washing,rinsing, cooling orprocessing whole orcut meat includingparts, trim, and

organs; and inprocess water or iceapplied to whole orcut poultry includingparts, trim andorgans, andcarcasses as a spray,wash, rinse, dip,chiller water, or scaldwater

peroxyacetic acidwill not exceed 220ppm, hydrogenperoxide will notexceed 80 ppm, and

HEDP will not exceed13 ppm.

SubstanceNotificationNo. FCN001093

acceptedconditions of us

(6)

An aqueous mixtureof peroxyacetic acid,hydrogen peroxide,acetic acid, 1-

hydroxyethylidene-1,1-diphosphonic acid(HEDP), dipicolinicacid, and sulfuric acid

Red meat carcasses,parts, trim, andorgans

The level ofperoxyacetic acidwill not exceed 230ppm, hydrogen

peroxide will notexceed 75 ppm, andHEDP will not exceed1 ppm, anddipicolinic acid willnot exceed 0.5 ppm.

Food ContactSubstanceNotificationNo. FCN

001094


conditions of us(6)

Potassium diacetate Various meat andpoultry products whichpermit the addition ofantimicrobial agents,e.g., hot dogs





A solution of water,lactic acid, propionic

acid, and acidic calciumsulfate (solution with apH range of 1.0-2.0)*

Various RTE meatproducts, e.g., hot

dogs.

Applied as a spray for20-30 seconds of

continual applicationjust prior to packaging*Propionic acid maybe removed from thesolution; sodiumphosphate may beadded to the solutionas a buffering agent(the amount of sodiumphosphate on thefinished product mustnot exceed 5000 ppm.




A solution of water,

acidic calcium sulfateand 85-95,000 ppm oflactic acid (solution witha pH range of 0.35 to0.55)

Raw comminuted beef. To treat raw beef

during grinding tolower the pH of theproduct.

Acceptability

determination

Product must be


A solution of water,acidic calcium sulfate,lactic acid, and sodium

Raw whole muscle beefcuts and cooked roastbeef and similar cooked

Spray applied for up to30 seconds ofcontinual application



ingredients


24/52

24

phosphate (solutionwith a pH range of 1.45to 1.55)

beef products (e.g.,corned beef, pastrami,etc.).

*sodium phosphate onthe finished productmust not exceed 5000ppm.

statement of mulingredient produc

Single ingredienroast beef produc

and raw wholemuscle beef cut

must be descriptivlabeled (2)

A solution of water,acidic calcium sulfate,lactic acid, and sodiumphosphate (solutionwith a pH of 1.45 to 1.6)

Cooked poultrycarcasses and parts. Spray applied for 20 to40 seconds ofcontinual application* sodium phosphateon the finished productmust not exceed 5000ppm.

Acceptabilitydetermination Listed by commonusual name in thingredients

statement of mulingredient produc

Single ingredienwhole muscle cuts

poultry must bedescriptively labe

(2)

A solution of water,acidic calcium sulfate,lactic acid, anddisodium phosphate(solution with a pH of1.0 to 2.0)

Beef jerky Applied to the surfaceof the product with acontact time not toexceed 30 seconds




Skim milk or dextrosecultured withpropionibacteriumfreudenreichiisubsp.Shermanii

Meat and poultrysausages includingthose with standards ofidentity which permitthe use of antimicrobialagents

Not to exceed 2percent by weight ofthe finished product




(2)

Sodium citrate bufferedwith citric acid to a pHof 5.6

Non-standardized andstandardizedcomminuted meat andpoultry products whichpermit ingredients of

this type

Not to exceed 1.3percent of the productformulation inaccordance with 21CFR 184.1751




Sodium hypochlorite Red meat carcassesdown to a quarter of acarcass




of use (1)

Sodium hypochlorite On whole oreviscerated poultrycarcasses




of use (1)

Sodium hypochlorite In water used in meatprocessing




of use (1)

Sodium hypochlorite In water used in poultry

processing (except forproduct formulation)

Not to exceed 50 ppm

calculated as freeavailable chlorine

Acceptability

determination

None under the


Sodium hypochlorite Poultry chiller water Not to exceed 50 ppmcalculated as freeavailable chlorine(measured in theincoming potablewater)



of use (1)


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Sodium hypochlorite Poultry chiller red water(i.e., poultry chillerwater re-circulated,usually through heatexchangers, and

reused back in thechiller)

Not to exceed 5 ppmcalculated as freeavailable chlorine(measured at influentto chiller)



of use (1)

Sodium hypochlorite Reprocessingcontaminated poultrycarcasses



of use (1)

Sodium hypochlorite On giblets (e.g., livers,hearts, gizzards, andnecks) and salvageparts

Not to exceed 50 ppmcalculated as freeavailable chlorine inthe influent to acontainer for chilling.



of use (1)

Sodium hypochlorite Beef primals 20 ppm calculated asfree available chlorine



of use (1)

Sodium metasilicate Component ofmarinades used for rawmeat and poultryproducts

Not to exceed 2percent by weight ofthe marinade



of use (1)

Sodium metasilicate Raw beef carcasses,subprimals, andtrimmings

A 4 percent (plus orminus 2 percent)solution



of use (1)

Sodium metasilicate RTE meat and poultryproducts

Up to a 6 percentsolution applied to thesurface of the product

at a rate not to exceed300 ppm of thefinished product



of use (1)

Sodium metasilicateand sodium carbonateblend

RTE poultry products Up to 15 percent of asolution of sodiummetasilicate andsodium carbonate(sodium metasilicatenot to exceed 6percent) applied as asurface application ata rate not to exceed700 ppm by weight of

the finished poultryproduct



of use (1)

Trisodium phosphate Raw poultry carcasses,parts, and giblets

See Q&A #15 forpermitted level uses.



of use (1)

AntioxidantsBHA (butylated Brown N Serve 0.02 percent in Acceptability Listed by common


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hydroxyanisole) sausages combination with otherantioxidants for use inmeat, based on fatcontent

determination usual name in thingredients

statement (4)

BHT (butylatedhydroxytoluene)

Brown N Servesausages

0.02 percent incombination with otherantioxidants for use inmeat, based on fat

content




A combination ofcanola oil, mono- anddi-glycerides, thenatural spice extractrosemary, and naturalmixed tocopherolsderived from sunflowers

Dried turkey brothpowder

At a level not toexceed 0.12 percentduring production ofdried turkey brothpowder


None under theaccepted conditioof use (1) except

rosemary extracRosemary extra

should be identifias rosemary extraflavoring, or natu

flavoring in theingredientsstatement

Binders

A combination of foodstarch (e.g., modifiedcorn starch) andcarrageenan

Turkey ham and waterproducts and curedpork products wherebinders are permittedper 9 CFR 319.104

Combination not toexceed 3 percent ofthe productformulation withcarrageenan not toexceed 1.5 percent (9CFR 424.21(c))




A mixture of sodiumalginate, calciumsulfate, glucono delta-lactone, and sodiumpyrophosphate

Various meat andpoultry products wherebinders are permitted

Mixture not to exceed1.55 percent ofproduct formulationwith the sodiumalginate not to exceed1 percent of the

product formulationand the sodiumpyrophosphate not toexceed 0.5 percent ofthe productformulation




A mixture ofcarrageenan, wheyprotein concentrate,and xanthan gum

Sausages wherebinders are permitted;cooked poultryproducts; beef andpoultry patties; modifiedbreakfast sausage,cooked sausages, andfermented sausagescovered by FSIS PolicyMemo 123; andmodified substituteversions of freshsausage, ground beef,or hamburger coveredby FSIS Policy Memo121B.

Not to exceed 3.5percent by weight ofthe productformulation




(4)


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Beef collagen Various meat andpoultry products wherebinders are permitted





(4)

Beef protein As a coating ormarinade or addition tobeef pattie mix whenthe beef protein is usedas (a) a water bindingagent to retain moistureand/or (b) used to blockfat in cooked product

Beef protein is onlyused in beef foodproducts wherebinders are permittedand the ingredientBeef Protein isappropriately declaredon the label of rawBeef with BeefProtein product per 9CFR Section317.2(c)(2). Whenused as a marinade orcoating, beef protein

does not exceed 0.8%by weight of the finalproduct formulation.When used in thebatter only, beefprotein does notexceed 0.14% byweight of the finalproduct formulation.When used as bothcoating and in thebatter, beef proteindoes not to exceed

0.89% by weight of thefinal productformulation

GRAS NoticeNo. 000313 Beef Protein uswhen the proteiconcentration is 1

or less;Concentrated BeProtein used wh

protein concentratis greater than 18Final determinati

will be made by FSwhen label issubmitted forapproval (2)

Binders listed in 9 CFR424.21(c) for use incured pork productsand poultry products

Turkey ham and waterproducts

In accordance with 9CFR 319.104(d) and424.21(c)




Carboxymethylcellulose (cellulosegum)

Poultry franks Not to exceed 3.5percent of the productformulation




Carboxymethylcellulose

Cured pork products Not to exceed 3percent of product

formulation




Carrot Fiber Various comminutedmeat and poultryproducts where bindersare permitted



List as isolatedcarrot product

(2)

Cellulose, powderedconforming to the

Various comminutedpoultry products where

Not to exceed 3.5percent of the product




28/52

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specifications in theFood Chemicals Codex5

thEdition

binders are permitted formulation ingredientsstatement (2)

Guar powder,micronized






Hydroxypropyl

methylcellulose

Seasoning mixtures

added to sauces andgravies produced underFDA jurisdiction that willbe used in meat andpoultry products

Sufficient for purpose Acceptability

determination

Listed by common

usual name in thingredientsstatement (2)

Hydroxypropylmethylcellulose

Thickener in meat andpoultry pot pie fillings,sauces, soups, andgravies

Not to exceed 1percent of the productformulation




Inulin Various meat andpoultry products (e.g.,frankfurters, sausage,patties, loaves, pates)

where binders arepermitted

2 to 5 percent of theproduct formulation

Acceptabilitydeterminationand GRASNotice No.

000118



Konjac flour Meat and poultryproducts in whichstarchy vegetable floursare permitted

No to exceed 3.5percent of the productformulation individuallyor collectively withother binders




Methylcellulose Various comminutedmeat and poultryproducts where bindersare permitted





Methylcellulose Thickener in meat andpoultry pot pie fillings,

sauces, soups, andgravies; a binder inpoultry patties, loaves,and nuggets; a binderin meat patties, loaves,and nuggets; texturizerin Policy Memo 121Band 123 products.

Not to exceed 1percent of the product

formulation as athickener in meat andpoultry pot pie fillings,sauces, soups, andgravies; 1.6 percent asa binder in poultrypatties, loaves, andnuggets; 0.25 percentas a binder in meatpatties, loaves, andnuggets; 0.6 percentas a texturizer inPolicy Memo 121Band 123 products




MPEs (Meat ProteinExtracts)(poultryprotein, beef protein,and pork protein).Produced through theuse of Flavourzymeenzyme up to 0.5% byweight of raw meat

As binding agentsand coatings(flavorings) in meatand poultry productsof the same species

In nonstandardizedmeat and poultryproducts that permitbinders at levels notto exceed 0.89% byweight and instandardized meatand poultry products


Listed as partiahydrolyzed (sour

of protein) in thingredients

statement (2)


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and poultry productsor the combination ofFlavourzyme andProtamex enzymes upto 0.5% each by

weight of raw meatand poultry products

where standards ofidentity permit atlevels not to exceed0.89% by weight

Oat Hull Fiber Various non-standardizedcomminuted meatproducts



Listed as isolateoat product in th


Oat Hull Fiber Whole muscle andcomminuted poultryproducts where bindersare permitted



Listed as isolateoat product in th


Oat Fiber Various meat products(e.g., frankfurters,sausage patties,loaves) where bindersare permitted andwhole muscle meatproducts



Listed as isolateoat product ormodified oat

product in theingredients

statement. Whomuscle meat

products must bdescriptively labe

(4)

Orange pulp, dried Non-standardizedwhole muscle meat andpoultry products wherebinders are permittedand standardized wholemuscle meat andpoultry products where

standards of identitypermit the use ofbinders



List as citrus flouor dried orange

pulp (2)

Orange pulp, dried andorange pulp, dried withguar gum

Various ground meatand poultry productswhere binders arepermitted



List as citrus flouor dried orange

pulp (2)

Partially hydrolyzedproteins

Various meat andpoultry products wherebinders are permitted.





Pea fiber Non-standardized meatand poultry products,

e.g., meat patties andpoultry nuggets


Listed as isolatepea product (2

Pectin Various meat andpoultry products wherebinders are permitted





Pork collagen Various meat and Not to exceed 3.5 Acceptability Listed by common


30/52

30

poultry food productswhere binders arepermitted

percent of the productformulation

determination usual name in thingredients

statement (2)

Pork skin proteins Various meat productswhere binders arepermitted





Pork Protein As a coating or

marinade or addition topork when the porkprotein is used as (a)water binding agent toretain moisture and/or(b) block fat in cookedproduct

Pork protein is only

used in pork productswhere binders arepermitted and theingredient PorkProtein isappropriately declaredon the label of rawPork with PorkProtein product per 9CFR Section317.2(c)(2); whenused as marinade orprotein coating not toexceed 0.8% byweight of final productformulation; whenused in batter only notto exceed 0.14% byweight of final productformulation; whenused as both coatingand in batter not toexceed 0.89% byweight of final productformulation

GRAS Notice

No. 000314

Pork Protein us

when the proteiconcentration is 2or less;

Concentrated PoProtein used wh

protein concentratis greater than 21Final determinati

will be made by FSwhen label issubmitted for

approval for Powith Pork Protein

product (2)

Potato fiber Whole muscle poultryproducts and

comminuted meat andpoultry products wherebinders are permitted

Not to exceed 3.5percent of product

formulation


Listed as isolatepotato product (

Rice bran Various comminutedmeat and poultryproducts where bindersare permitted (e.g., hotdogs, meatballs, andchicken patties)





Rice starch Cured pork products Not to exceed 0.8percent of productformulation




Sodium alginate Various meat productswhere binders arepermitted





Sodium alginate Various poultryproducts where bindersare permitted






31/52

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Soy Fiber (Okara) Sausages as providedfor in 9 CFR Part 319,bockwurst

Not to exceed 3.5percent of theformulation individuallyor collectively withother binders for use

in meat


Listed as IsolateSoy Product in t


Soy Fiber (Okara) Chili con carne, chilicon carne with beans

Not to exceed 8percent of theformulation individuallyor collectively withother binders for usein meat




Soy Fiber (Okara) Spaghetti withmeatballs and sauce,spaghetti with meat andsauce and similarproducts

Not to exceed 12percent of theformulation individuallyor collectively withother binders for usein meat




Soy Fiber (Okara) Various meat andpoultry products (e.g.,patties, loaves, pates)where binders arepermitted




(species) protein (e.g.,chicken protein)

Whole muscle poultryfood products wherebinders are permittedprovided the protein isused in products of thesame kind (e.g.,chicken protein in amarinade injected intowhole muscle chicken

food products)

Not to exceed 0.225percent of themarinade solution




(species) protein (e.g.,chicken protein,concentrated turkeyprotein)

Various poultryproducts where theprotein solution is usedin products of the samekind (e.g., chickenprotein in a coating of abreaded chicken fritter)

As a coating applied tothe product and/or asa portion of the batter.Not to exceed 0.8percent of productformulation whenapplied as a proteincoating only, 0.14percent of productformulation when usedin the batter only, and0.89 percent of

product formulationwhen used as both acoating and in thebatter



of use (1)

Transglutaminaseenzyme

Texturizing agent inmeat and poultry foodproducts wheretexturizing agents and

Not to exceed 65 ppmof the productformulation





32/52

32

binders are permitted


Cross-linking agent inmodified meat andpoultry productsaddressed in PolicyMemos 121B and 123.

Not to exceed 65 ppmof the productformulation





Binding and cross-linking agent in

uncooked restructuredchicken breasts

Not to exceed 100ppm of the product

formulation



ingredientsstatement(2)

Trehalose Binding and purgecontrol agent in variousmeat and poultryproducts where bindersare permitted





Xanthan gum (purifiedby recovery with ethylalcohol)


Non-standardizedmeat and poultryproducts and productswith a standard of

identity which currentlypermit the use ofxanthan gum listed in9 CFR 424.21(c)




Coloring AgentsAnnatto powder(annatto extract, water,potassium carbonate,potassium hydroxide)

To tint sodium nitritecontaining cure meat orpoultry blends forpurposes of visualconfirmation of additionin batching operations(in lieu of FD&C Red#3)

At less than 1 ppm per1000 pounds of meator poultry blending



of use (1)

Carmine (cochineal) To color isolated soyprotein for use in drycured acidifiedsausages

0.2 to 0.4 percent ofthe hydrated proteingel. The protein gelmust not exceed 30percent of the meatfood productformulation



ingredientsstatement (5);Product name

requires qualifyinstatement such aArtificially Colore

Carmine (cochineal) To color non-standardized fullycooked poultry productsand standardized fullycooked poultry products

that permit the use ofcoloring agents

Not to exceed 0.0075percent of totalfinished productformulation



ingredientsstatement (5);Product name

requires qualifyinstatement such aArtificially Colore

Citric acid For use as colorstabilizer in eggproducts




Monopotassiumphosphate or

For use as colorpreservative in egg

Not to exceed 0.5percent in liquid whole

Acceptabilitydetermination;



33/52

33

monosodiumphosphate

products egg. If water is usedas a carrier, not toexceed 50% of thesolution mixture byweight

21 CFR160.110(a)


Titanium dioxide To color non-standardized RTEpoultry products andstandardized RTEpoultry products thatpermit the use ofcoloring agents

Not to exceed 0.25percent by weight ofthe food product

Acceptabilitydetermination;21 CFR 73.575

Listed by commonusual name in thingredients

statement (5).Product name

requires qualifyinstatement

contiguous toproduct name su

as ArtificiallyWhitened or

ArtificiallyLightened

Curing Accelerators (must be used only in combination with curing agents)Potassium erythorbate Cured pork and beefcuts; cured meat foodproducts; curedcomminuted poultry orpoultry products

87.5 oz. to 100 gallonsof pickle at 10 percentpump; 7/8 oz. to 100lbs. Of meat, meatbyproduct or poultryproduct; 10 percent tosurfaces of curedmeat cuts or poultryproducts prior topackaging




Denuding agents (may be used in combination. Must be removed from tripeby rinsing with potable water.)Calcium carbonate Denuding agent for

washing tripeSufficient for purpose Acceptability

determinationNone under the


Calcium citrate Denuding agent forwashing tripe



of use (1)

Calcium hydroxide Denuding agent forwashing tripe



of use (1)

Potassium carbonate Denuding agent forwashing tripe



of use (1)Potassium citrate Denuding agent for

washing tripeSufficient for purpose Acceptability

determinationNone under the


Potassium hydroxide Denuding agent forwashing tripe



of use (1)


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Tricalcium phosphate Denuding agent forwashing tripe



of use (1)

Tripotassiumphosphate

Denuding agent forwashing tripe



of use (1)

Film Forming AgentsA mixture of water,

glycerin, carrageenan,and cornstarch

Used to aid in the

release of elasticnetting on cooked meatproducts that arecooked in elasticnetting

Sufficient for purpose Acceptability

determination

None under the


A mixture of water,glycerin, carageenan,cornstarch, andcaramel

Used to aid in therelease of elasticnetting on cooked meatproducts that arecooked in elasticnetting


Caramel Colorlisted as an

ingredient and asproduct namequalifier (2)

A mixture of water,glycerin, carageenan,

cornstarch, and smokeflavoring

Used to aid in therelease of elastic

netting on cooked meatproducts that arecooked in elasticnetting


Smoke Flavor lisas an ingredient a

as a product namqualifier (2)

A solution of sodiumalginate, dextrose,isolated pea protein,sugar, and maltodextrin(DE of 6) used with asolution of calciumchloride, powderedsugar, oleoresin blackpepper, and isolated

pea protein.

Used to form a calciumalginate-based casingon pork and poultrysausages.

Quantity of the casingon the sausageranges from 8 to 15percent of totalproduct formulationand calcium alginatenot to exceed 0.219percent of the finishedproduct formulation




Gelatin spice sheets To ensure evendistribution ofseasonings on cookedpork products



of use (1)

Hydroxypropylmethylcellulose

Film-forming agent inglazes for meat andpoultry products





Methylcellulose Film-forming agent inglazes for meat andpoultry products

Not to exceed 3percent of the productformulation for poultryproducts, 3.5 percent

of the productformulation for meatproducts




Flavoring AgentsAdenosine 5'-monophosphoric acid(AMP) and itsmonosodium and

As a flavor enhancer formeat and poultry soupsand soup mixes

Not to exceed 200ppm of the productformulation





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disodium salts

Carboxypeptidaseenzyme preparation

To accelerate thedevelopment of flavorduring the ripeningprocess of fermented

meat

At levels of 1.2-6.0milligrams TOS/kg offermented meat


Listed asCarboxypeptidas(CPG) enzyme oenzyme in the


Lactic acid As a flavor enhanceradded to pork fattytissue used in theproduction ofdehydrated pork fattytissue

Not to exceed 0.367percent of the porkfatty tissue, prior todehydration


Product must bedescriptively labe

(4)

Laminaria japonica(brown algae)

As a flavor enhancer orflavoring agent inmarinades for meat andpoultry, meat andpoultry soups, gravies,and seasonings





Mixture of citrus(orange) extract,oregano extract, androsemary extract

As a natural flavoring inmeat and poultryproducts including RTE,fresh, cooked andfrozen beef, pork, andpoultry products wherecurrently permitted byFSIS regulations

Up to 1000 ppm of thefinal productformulation


Each ingedient lisby common or usname or collectiveas natural flavori

(4)

Potassium acetate Various meat andpoultry products

No to exceed 1.2percent of the productformulation




Potassium citrate As a flavor or flavor

enhancing agent inmeat and poultryproducts

Not to exceed 2.25%

of the productformulation

Acceptability

determination

Listed by common

usual name in thingredients

statement (4)

Sucralose Non-nutritive sweetenerin various non-standardized meat andpoultry products

Not to exceed 500ppm in the productformulation




Trehalose As a flavor enhancer innon-standardized RTEmeat and poultryproducts

Not to exceed 2percent by weight ofproduct formulation




MiscellaneousAlkyl polyglycosides Hog scalding Sufficient for purpose

of increasing thewetting ability of thecaustic solution



of use (1)

Alkyl polyglycosides Wash meat (i.e., beefcarcasses after the hidehas been removed toremove any extraneous

Used at 2% activesolution level followedby a potable waterrinse



of use (1)


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hair, dirt, etc.) duringbutchering

Ammonium hydroxide To adjust the pH ofbrine solutions prior toinjection into meat

Sufficient for purposeto achieve a brinesolution with a pH ofup to 11.6



of use (1)

An aqueous solution ofarginine, potassium

hydroxide, salt, andwater

pH control agent inbrine solutions for beef

subprimals or to makebeef patties

Arginine is added tothe salt and water

brine solution and thepH is adjusted. Thepotassium hydroxideis then added and thepH is adjusted.


L-arginine:GRAS NoticeNo. 000290

Salt and water mube listed by comm

or usual name on ingredientsstatement

A 60/40 blend ofsodium bicarbonateand citric acid

To generate carbondioxide in packages ofraw whole muscle cutsof meat and poultry;raw meat and poultrytrimmings; raw groundmeat and poultry

Incorporated intosoaker pads at a levelnot to exceed 0.5 to 2grams per pad

Acceptabilitydetermina

fda approved meat additives

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