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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Food Safety and Inspection Service New Technology Information Table

The use of new technologies has resulted in significant improvements in the safety of meat, poultry, and egg products in recent years. FSIS defines "new technology" as a new, or new application of, equipment, substances, methods, processes, or procedures affecting the slaughter of livestock and poultry or processing of meat, poultry, or egg products. High Pressure Processing, Steam vacuums, steam pasteurization, and antimicrobials are all examples of advances in food safety technology that have occurred in recent years. FSIS encourages continued improvement and innovation in food safety technologies.

 FSIS believes that increasing public and industry awareness of the new technologies being used could further promote their use, by small and very small plants in particular, towards improving the safety of meat, poultry, and egg products. Establishments seeking to use these new technologies must accept responsibility for ensuring the continued safety of their workers, their products, and the environment, as well as providing the information necessary for FSIS to examine the impact of the new technology on inspection procedures and safety of inspection program personnel, specific to their establishments operation.

 When the use of a new technology would not be possible without a change in the Agency's regulation(s), the Agency may waive the regulation(s) and announce its intent to institute rulemaking to amend its regulation to provide for the new technology.

 In an effort to increase public and industry awareness of available new technologies, FSIS is providing a brief summary describing some of the new technologies that it has recently reviewed, and for which FSIS has had "no objection" to its use in FSIS establishments. This listing is updated periodically.

Log Number Company Name Summary of the Notification/Protocol Regulatory Waiver (if applicable)
18-ING-2187-N-B Sealed Air Lauramide arginine ethyl ester (LAE) dissolved in either ethanol or water is applied and dried to the inside of packaging for cuts of fresh beef and pork at a concentration not to exceed 105 ppm LAE by weight of the finished food product.
2019-40-OFLR Brainerd Chemical Company, Safe Foods Corporation An aqueous mixture not exceeding 2000 ppm peroxyacetic acid (PAA), 730 ppm hydrogen peroxide, and 14 ppm 1-hydroxyethylidene- 1,1-diphosphonic acid (HEDP), for use in poultry OFLR systems (FCN 1580).
2019-41-OLR Brainerd Chemical Company, Safe Foods Corporation An aqueous mixture not exceeding 2000 ppm peroxyacetic acid (PAA), 730 ppm hydrogen peroxide, and 14 ppm 1-hydroxyethylidene- 1,1-diphosphonic acid (HEDP), for use in poultry OLR systems (FCN 1580).


Also Available: For those interested in using a new technology, direct your request through askFSIS or you may contact the Risk, Innovations, and Management Division directly at:

United States Department of Agriculture
Food Safety and Inspection Service
Risk, Innovations, and Management Division
Patriots Plaza III, Cubicle 8-163A
1400 Independence Ave., SW.: STOP 3782
Washington, DC 20250-3700
Tel: (301) 504-0884
Fax: (301) 245-4793

 

Last Modified Jun 14, 2019