FDA Table of Safe and Suitable Ingredients List

UNITED STATES DEPARTMENT OF AGRICULTURE
FOOD SAFETY AND INSPECTION SERVICE

WASHINGTON, DC
7120.1
FSIS DIRECTIVE Rev. 39 1/9/17
SAFE AND SUITABLE INGREDIENTS USED IN THE PRODUCTION OF

MEAT, POULTRY, AND EGG PRODUCTS
I. PURPOSE
This directive provides inspection program personnel (IPP) with an up-to-date list of substances that
may be used in the production of meat, poultry, and egg products. It also lists the approved On-Line
Reprocessing (OLR) and Off-Line Reprocessing (OFLR) Antimicrobial Intervention Systems.
II. CANCELLATION
FSIS Directive 7120.1, Revision 38, Safe and Suitable Ingredients Used in the Production of Meat,
Poultry, and Egg Products, 11/14/16
III. REASON FOR REISSUANCE
This revision includes updates to the list of substances and list of approved OLR/OFLR antimicrobial
intervention systems since the November 14, 2016, issuance of the directive. Updates to this directive
appear in Table 1. Changes are in bold in Table 2, Table 3 and Table 4.
Table 1: Summary of Updates to list of substances

Page Type of
Substance Category
Number Update
Potassium carbonate/Potassium 6 Acidifers/Alkalizers New
bicarbonate
An aqueous mixture of peroxyacetic 8 Antimicrobial Revision
acid (PAA) FCN 1132
An aqueous mixture of peroxyacetic 10 Antimicrobial New
acid (PAA) FCN 1666
An aqueous mixture of peroxyacetic 12 Antimicrobial Revision
acid (PAA) FCN 1638
Salmonella phage 48 Antimicrobial New
preparation (GRAS 000468)
Oat hull fiber( GRAS 000261 57 Binder New
Microtox Ultra 90/97 OLR/OFLR New

Antimicrobial
Intervention Systems
Peroyx X15TM and Peroxy X22 91/99 OLR/OFLR New
Antimicrobial
Intervention Systems
DISTRIBUTION: Electronic OPI: OPPD

IV. REFERENCES
9 CFR Chapter III

Final rule published in Federal Register notice “Food Ingredients and Sources of Radiation Listed and
Approved for Use in the Production of Meat and Poultry Products” (78 FR 14636).
Final rule published in Federal Register notice, “Modernization of Poultry Slaughter” (79 FR 49566)
V. BACKGROUND
A. The Table of Safe and Suitable Ingredients (Table 2) identifies the food grade substances that have
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 and pre-market notifications, and approved
in letters conveying acceptability determinations. Prior approved substances are listed in 9 CFR 424.21.
B. The final rule, “Modernization of Poultry Slaughter” (79 FR 49566) permits establishments to use
approved OLR (Table 3) and OFLR (Table 4) antimicrobial intervention systems provided that an
establishment incorporates procedures for OLR or OFLR into its Hazard Analysis Critical Control Points
(HACCP) plan or Sanitation standard operating procedures (Sanitation SOP) or other prerequisite
program (9 CFR 381.91(b)(1) and (2)).
C. The final rule amended the regulations to remove the restrictions against using OLR and to remove
the requirement that establishments use free available chlorine at 20 ppm to remove visible specks of
contamination by OFLR. New or modified OLR/OFLR antimicrobial intervention systems are approved
by the Agency prior to establishment use. Information on how to submit a request for new OLR/OFLR or
modified OLR/OFLR antimicrobial intervention systems can be found in Guidance Procedures for
Notification and Protocol Submission of New Technology.
D. Users of Tables 2- 4 should be aware that some of the ingredient mixtures listed may be considered
proprietary even though the components are either approved food additives or GRAS. This information
is also available on the USDA websites at:
http://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/labeling/Ingredients-Guidance
http://www.fsis.usda.gov/wps/portal/fsis/topics/regulatory-compliance/labeling
VI. QUESTIONS
A. Refer questions regarding this directive to the Policy Development Staff through askFSIS or by
telephone at 1-800-233-3935. When submitting a question, use the Submit a Question tab, and enter
the following information in the fields provided:
Subject Field: Enter Directive 7120.1

Question Field: Enter question with as much detail as possible.
Product Field: Select General Inspection Policy from the drop-down menu.
Category Field: Select New Technology as the main category then select either Ingredients or
Processing Aides from the drop-down menu.
Policy Arena: Select Domestic (U.S.) Only from the drop-down menu.
B. For labeling questions enter the following information:
Subject Field: Enter Ingredient Labeling

2
Question Field: Enter question with as much detail as possible.
Product Field: Select Labeling from the drop-down menu.
Category Field: Select Ingredients/Additives or other applicable category from the drop-down
menu.
Policy Arena: Select Domestic (U.S.) Only from the drop-down menu.
When all fields are complete, press Continue and at the next screen press Finish Submitting
Question.
NOTE: Refer to FSIS Directive 5620.1, Using askFSIS, for additional information on submitting
questions.
Assistant Administrator
Office of Policy and Program Development
3
Table 2: Table of Safe and Suitable Ingredients
1) The use of the substance(s) is consistent with FDA’s labeling definition of a processing aid., 2) Generally Recognized as Safe
(GRAS), 3) Secondary Direct Food Additive, 4) Direct Food Additive, 5) Color Additive, 6) Food Contact Substance (FCS)
subject to food contact notifications (FCN) is defined as any substance that is intended for use as a component of materials used in
manufacturing, packing, packaging, transporting, or holding food if such use is not intended to have any technical effect in such
food.
* Substances identified in bold print in the table are substances that have been added to the directive since it was last issued on
May 24, 2016.
SUBSTANCE PRODUCT AMOUNT REFERENCE LABELING

REQUIREMENTS
Acidifiers/Alkalizers
A combination of Used as an acidifier Sufficient for Acceptability None under the
sulfuric acid, in poultry processing purpose determination accepted
ammonium sulfate, water conditions of use
copper sulfate, and (1)
water
Ammonium pH control agent in Sufficient for Acceptability None under the
hydroxide brine solutions for purpose to achieve determination accepted
meat products a brine solution with conditions of use
a pH of 11.6 (1)
An aqueous solution pH control agent in Sufficient for Acceptability None under the
of acidic calcium water used in meat purpose determination accepted
sulfate and poultry conditions of use
processing (3)
of hydrochloric and water used in poultry purpose determination accepted
acetic acid processing conditions of use
(3)
of citric acid, calcium water used in meat purpose determination accepted
sulfate and water and poultry conditions of use
processing (3)
of citric and water used in poultry purpose determination accepted
hydrochloric acids processing conditions of use
(1)
An aqueous solution To adjust the pH in Sufficient for Acceptability None under the
of citric acid, processing water in purpose determination accepted
hydrochloric acid, meat and poultry conditions of use
and phosphoric acid plants (1)
An aqueous solution As a pH control agent Hydrochloric acid Acceptability None under the
of hydrochloric acid, on raw and ready- to- and phosphoric acid- determination accepted
phosphoric acid, and eat (RTE) meat sufficient for conditions of use
lactic acid products and in water purpose; lactic acid (1)
used in poultry not to exceed
processing 5.0 %
An aqueous solution As an acidifier in The level of 21 CFR None under the

of peroxyacetic acid, poultry scald tanks peroxyacetic acid 173.370 accepted
hydrogen peroxide, will not exceed 220 conditions of use
acetic acid, and 1- ppm, hydrogen (3)
hydroxyethylidene-1, peroxide will not
4
1-diphosphonic acid exceed 110 ppm,
(HEDP) and HEDP will not
exceed 13 ppm
of sodium bisulfate water used in poultry purpose determination accepted
and sulfuric acid processing conditions of use
(1)
An aqueous solution To adjust the pH of A blend of sulfuric Sufficient for None under the
of sulfuric acid, citric PAA for use on (35%), citric (1%) Purpose accepted
acid, and phosphoric poultry carcasses as and phosphoric acid conditions of use
acid a spray or dip. (1%) solution that is (1), (2), and (6)
injected into a
diluted water stream
of peroxyacetic acid
(PAA) [100 PPM or
less], hydrogen
peroxide , acetic
acid, and 1-
hydroxyethylidine-
1,1-diphosphonic
acid (FCN 993) - to
lower the pH of the
PAA water stream
from approximately
4.5 to under 2.5.
An aqueous solution To adjust the pH of A blend of Sufficient for None under the
of hydrochloric, citric PAA for use on hydrochloric (13%), Purpose accepted
and phosphoric acid poultry carcasses as citric (14%) and conditions of use
a spray or dip. phosphoric acid (1), (2), and (6)
(1.6%) solution that
is injected into a
(PAA) [100 PPM or
less], hydrogen
peroxide , acetic
acid, and 1-
hydroxyethylidine-
1,1-diphosphonic
acid (FCN 993) - to
lower the pH of the
PAA water stream
from approximately
4.5 to under 2.5.
An aqueous solution To adjust the pH of A blend of Sufficient for None under the
of hydrochloric and PAA for use on hydrochloric (14.6%) Purpose accepted
citric acid poultry carcasses as and citric acid conditions of use
a spray or dip. (5.5%) solution that (1), (2), and (6)
is injected into a
5
(PAA) [100 PPM or
less], hydrogen
peroxide , acetic
acid, and 1-
hydroxyethylidine-
1,1-diphosphonic
acid (FCN 993) - to
lower the pH of the
PAA water stream
from approximately
4.5 to under 2.5.
Encapsulated sodium pH control agent in At a level not to Acceptability Listed by common
diacetate fresh and ready-to- exceed 1.0 percent determination or usual name in
eat (RTE) (total formula the ingredients
comminuted and weight) in statement.
whole muscle meat combination with Comminuted
and poultry added as other GRAS acids at product must be
a component in a level sufficient to descriptively
seasoning blends achieve a pH of 4.8 labeled. (2)
and meat and – 5.5
poultry sauces
Citric acid To adjust pH in egg Sufficient for Acceptability Listed by common
products purpose determination or usual name in
the ingredients
statement (2)
Potassium carbonate To adjust pH in egg Sufficient for 21 CFR None under the
or potassium products purpose 184.1619 accepted
bicarbonate conditions of use
(1)
Potassium pH control agents levels sufficient for 21 CFR None under the
carbonate/ in meat and poultry purpose 184.1619 accepted
Potassium products and/or conditions of use
bicarbonate processing meat 21 CFR (1)
and poultry 184.1613
products
Potassium hydroxide pH control agent in Sufficient for 21CFR None under the
water used in poultry purpose 184.1631 accepted
processing conditions of use
(1)
Potassium hydroxide To adjust pH in egg Sufficient for Acceptability None under the
and sodium products purpose determination accepted
hydroxide conditions of use
(1)
Sodium carbonate or To adjust pH in egg Sufficient for 21 CFR None under the
sodium bicarbonate products purpose 184.1736 accepted
conditions of use
(1)
Sodium carbonate or pH control agent in Sufficient for 21 CFR None under the
sodium bicarbonate meat and poultry purpose 184.1742 accepted
products and for conditions of use
processing meat and 21 CFR (1)
poultry products 184.1736
Sodium hydroxide pH control agent in Sufficient for 21 CFR None under the
water used in poultry purpose 184.1763 accepted
6
processing and in conditions of use
red meat processing (1)
Sodium hydroxide pH control agent in Sufficient for 21 CFR None under the
and potassium water used in poultry purpose 184.1763; accepted
hydroxide processing and red 21CFR conditions of use
meat processing 184.1631 (1)
An aqueous solution To adjust the pH in Sufficient for Acceptability None under the
of sulfuric acid, citric poultry chiller water purpose determination accepted
acid, and phosphoric and the processing conditions of use
acid water in meat and (1)
poultry plants
Sodium bisulfate pH control agent in Sufficient for Acceptability None under the
water used in meat purpose determination accepted
and poultry conditions of use
processing (1)
Sodium bisulfate pH control agent in Not to exceed 0.8 Acceptability Listed by common
meat and poultry percent of product determination or usual name in
soups formulation the ingredients
statement (2)
Sodium bisulfate Added to sauces Sufficient for GRAS Notice Listed by common
used as separable purpose No. 000003 or usual name in
components in the the ingredients
formulation of various statement (2)
meat products
Sodium metasilicate Poultry chiller water Sufficient for Acceptability None under the
purpose determination accepted
conditions of use
(1)
Sulfuric acid pH control agent in Sufficient for Acceptability None under the
water used in poultry purpose determination accepted
processing conditions of use
(3)
An aqueous solution As an acidifier agent Sufficient for 21 CFR None under the
of sulfuric acid and on meat and poultry purpose 170.36 accepted
sodium sulfate products in the form conditions of use
of a spray, wash, or (1)
dip.
Sulfuric acid, To adjust the pH in Sufficient for Acceptability None under the
phosphoric acid, citric poultry chiller water purpose determination; accepted
acid, and 21 CFR conditions of use
hydrochloric acid 184.1095; 21 (1)
CFR
182.1073; 21
CFR
184.1033; 21
CFR 182.1057
Anticoagulants
Sodium Sequestrant/anti- Not to exceed 0.5 Acceptability Listed by common
tripolyphosphate coagulant for use in percent of recovered determination or usual name in
recovered livestock blood the ingredients
blood which is statement (2)
subsequently used in
7
food products
Antimicrobials
Acetic acid Dried and fermented Use of up to 4 Acceptability None under the
sausages, prosciutto percent acetic acid determination accepted
solution measured conditions of use
prior to application (1)
applied as a spray
An aqueous mixture For use in process (1) Final poultry Food Contact None under the
of peroxyacetic acid water used for process water not to Substance accepted
(PAA), hydrogen washing, rinsing, or exceed 1000 ppm Notification conditions of use
peroxide (HP), acetic cooling whole or cut PAA, 385 ppm HP No. FCN 1132 (6)
acid, 1- meat or poultry and 50 ppm HEDP
hydroxyethylidine-1, including carcasses,
1-diphosphonic acid parts, trim, and (2) Meat applica-
HEDP), and sulfuric organs. tions as a spray not
acid (optional) to exceed 400 ppm
PAA, 155 ppm HP,
and 20 ppm HEDP.
(3) Hide wash

applications as a
spray not to
exceed 400 ppm
PAA, 155 ppm HP,
and 20 ppm HEDP
with a contact time
of 5-30 seconds.
An aqueous (1) In poultry process (1) The level of Food Contact None under the
mixture of water for spraying, peroxyacetic acid Substance accepted
peroxyacetic acid, washing, rinsing, (PAA) not to exceed Notification conditions of
hydrogen peroxide, dipping, chill water, 2000 ppm, hydrogen No. FCN use
acetic acid, and 1- low-temperature (less peroxide (HP) not to 001247 (6)
hydroxyethylidene- than 40°F) immersion exceed 750 ppm,
1,1-diphosphonic baths, or scald water and HEDP not to
acid ( HEDP) on poultry parts, exceed 136 ppm. (2)
organs, and Not to exceed 400
carcasses. ppm PAA, not to
(2) In process water exceed 350 ppm
used for washing, HP, and not to
rinsing, or cooling exceed 22.5 ppm
whole or cut meat HEDP. (3) Not to
including carcasses, exceed 230 ppm
parts, trim, and PAA, not to exceed
organs. (3) In 165 ppm HP, and
process water or ice not to exceed 14
for washing, rinsing, ppm HEDP
storing or cooling of
processed and pre-
formed meat and
poultry products.
An aqueous mixture As an antimicrobial Not to exceed Food Contact None under the
of peroxyacetic acid, agent to treat use concentra- Substance accepted
hydrogen peroxide, poultry process tions of 2000 Notification conditions of
acetic acid, and 1- water or ice as a ppm peroxyacetic No. FCN 1379 use (6)
8
hydroxyethylidene-1, spray, wash, rinse, acid (PAA), 728
1-diphosphonic acid dip, chiller water, ppm hydrogen
(HEDP) or scald water for peroxide, and
whole or cut 13.3 ppm of
poultry including HEDP
parts, trim, and
organs.
An aqueous mixture (1) Poultry post- The level of Food Contact None under the
of peroxyacetic acid, main chiller (air or peroxyacetic acid Substance accepted
hydrogen peroxide, water) secondary not to exceed Notification conditions of
acetic acid, sulfuric processing of whole 2000 ppm, No. FCN 1419 use (6)
acid (optional) and 1- birds, parts, hydrogen
hydroxyethylidene-1, pieces, skin on or off; peroxide not to
1-diphosphonic acid organs, in the exceed 770 ppm,
(HEDP) washing, rinsing, and HEDP not to
cooling and exceed 100 ppm
processing of poultry measured prior to
products; and, (2)
application.
poultry use in pre-air
chiller dip tanks and
post-main water
chiller systems as
finishing chillers.
Aqueous mixtures of (1) In poultry (1) The level of Food Contact None under the
peroxyacetic acid process water for peroxyacetic acid Substance accepted
(PAA), hydrogen spraying, (PAA) not to Notification conditions of
peroxide, acetic acid washing, rinsing, exceed 2000 No. FCN 1465 use (6)
and 1- dipping, chill ppm, hydrogen
hydroxyethylidine- water, low- peroxide not to
1, 1-diphosphonic temperature (less exceed 750
acid (HEDP) than 40°F) ppm, and HEDP
immersion baths, or not to exceed
scald water on 136 ppm. (2) Not
poultry parts, to exceed
organs, and 400 ppm PAA,
carcasses. (2) In not to exceed
process water used 350 ppm
for washing, rinsing, hydrogen
or cooling whole or peroxide, and
cut meat including not to exceed
carcasses, parts, 22.5 ppm
trim, and organs. (3) HEDP. (3) Not to
In process water or exceed 230 ppm
ice for washing, PAA, not to exceed
rinsing, storing 165 ppm hydrogen
or cooling of peroxide, and
processed and pre- not to exceed 14
formed meat and ppm HEDP
poultry products
An aqueous mixture (1) In process water (1) The level of Food Contact None under the
of peroxyacetic acid, used for washing, peroxyacetic acid Substance accepted
9
hydrogen peroxide, rinsing, or cooling (PAA) not to exceed Notification conditions of use
acetic acid, sulfuric whole or cut meat 1800 ppm, hydrogen No. FCN (1)
acid (optional) and 1- including carcasses, peroxide not to 1664
hydroxyethylidene- parts, trim, and exceed 600 ppm,
1,1-diphosphonic organs. (2) In and HEDP not to
acid (HEDP), process water or ice exceed 22.5 ppm;
catalyzed with for washing, rinsing, (2) Not to exceed
sulfuric acid storing, or cooling of 495 ppm PAA, 165
processed and pre- ppm hydrogen
formed meat peroxide, and 14
products ppm HEDP
An aqueous mixture (1) in spray, mist, (1) The level of Food Contact None under the
of peroxyacetic wash, rinse, post peroxyacetic acid Substance accepted
acid, hydrogen chill dip chiller (PAA) not to Notification conditions of use
peroxide, acetic water, and scald exceed No. 1666 (1)
acid, sulfuric acid water for meat and 2000 parts per
(optional) and 1- poultry (including million (ppm) PAA,
hydroxyethylidene- livestock and game) 750 ppm HP, and
1,1-diphosphonic carcasses, parts, 10 ppm HEDP (2)
acid (HEDP), trim, and organs. (2) Not to exceed
catalyzed with washing, rinsing, or 495 ppm PAA, 186
sulfuric acid cooling processed ppm HP, and 2.5
and pre-formed ppm HEDP
meat and poultry
(including livestock
and game)
products.
An aqueous mixture Process water or ice The level of Food Contact None under
of peroxyacetic acid, for washing, rinsing, peroxyacetic acid Substance the accepted
and hydrogen storing, or cooling will not exceed Notification conditions of
peroxide, acetic whole or cut meat, 400 ppm, No. FCN 1394 use (6)
acid, 1- including carcasses, hydrogen
hydroxyethylidene- parts, trim, and peroxide will not
1, 1-diphosphonic organs exceed 267
acid (HEDP), and ppm, and HEDP
optionally sulfuric will not exceed
acid 27 ppm
An aqueous mixture of (1) Process water For application Food Contact None under
peroxyacetic acid, or ice for washing, (1) the level of Substance the accepted
hydrogen peroxide, rinsing, or cooling peroxyacetic acid Notification conditions of
acetic acid, 1- whole or cut meat, will not exceed 400 No. FCN 1284 use (6)
hydroxyethylidene- including ppm, hydrogen
1, 1-diphosphonic carcasses, peroxide will not
acid (HEDP), parts, trim, and exceed 280 ppm,
water, and optionally organs; (2) Process and HEDP will not
sulfuric water, ice, or brine exceed 20 ppm. For
acid for washing, application (2)
rinsing, storing, or the level of
cooling processed peroxyacetic acid
and preformed will not exceed 230
meat as defined in 21 ppm, hydrogen
CFR 170.3(n)(29) peroxide will
10
and poultry as defined not exceed
in 21 CFR 280 ppm, and HEDP
170.3(n)(34); will not exceed 14
and (3) Process water ppm. For
used as a spray, wash, application (3)
rinse, dip, chiller the level of
water, low- peroxyacetic acid
temperature will not exceed
(e.g. less than 2000 ppm and
40 degrees F) HEDP will not
immersion baths, or exceed 136 ppm
scald water for poultry
parts, organs, and
carcasses.
An aqueous mixture (1) Process water or For application Food Contact None under the
of peroxyacetic acid, ice for washing, (1) the level of Substance accepted
hydrogen peroxide, rinsing, or cooling peroxyacetic acid Notification conditions of use
acetic acid, 1- whole or cut meat, will not exceed 388 No. FCN 1389 (6)
hydroxyethylidene- including carcasses, ppm, hydrogen
1, 1-diphosphonic parts, trim, and peroxide will not
acid (HEDP), water, organs;
exceed 155 ppm,
and optionally (2) Process water,
and HEDP
sulfuric acid ice, or brine for
will not exceed 19
washing, rinsing,
ppm. For application
storing, or cooling (2) the level of
processed and peroxyacetic acid
preformed meat as will not exceed 230
defined in 21 CFR ppm, hydrogen
170.3(n)(29) and peroxide will not
poultry as defined exceed 92 ppm,
in 21 CFR and HEDP will not
170.3(n)(34); exceed 11 ppm. For
And (3) Process application (3) the
water used as a level of peroxyacetic
spray, wash, rinse, acid will not exceed
dip, chiller water, 2000 ppm,
low- temperature hydrogen peroxide
(e.g. less than 40 will not exceed 800
degrees F) ppm, and HEDP
immersion baths, or will not exceed
scald water for 96 ppm
poultry parts,
organs, and
carcasses
An aqueous mixture (1) for washing, (1) An aqueous Food Contact None under the
of peroxyacetic acid rinsing or cooling mixture not Substance accepted
(PAA), hydrogen meat carcasses, exceeding 460 ppm Notification conditions of use
peroxide (HP), acetic parts, trim, and peroxyacetic acid No. FCN 1638 (1)
acid, 1- organs carcasses, (PAA), 220 ppm
hydroxyethylidene- hides, parts, trim and hydrogen peroxide
1,1- diphosphonic organs. (HP), 30 ppm 1-
11
acid (HEDP), and (2) for use in process hydroxyethylidene-1,
sulfuric acid water applied as a 1-disphosphonic
(optional) spray, wash, rinse, acid (HEDP).
dip, chiller water, (2) An aqueous
post-main chiller, mixture not
secondary exceeding 2000
processing, pre-air ppm PAA, 950
chiller dip tanks and ppm HP, and 113
post-main water ppm HEDP
chiller systems as (3) An aqueous
finishing chillers, low- mixture not
temperature (e.g. exceeding 230 ppm
less than 40°F) PAA, 110 ppm HP,
immersion baths, or 15 ppm HEDP.
scald water for
poultry carcasses,
parts and pieces, and
skin on or off and
organs.
(3) for use in process
water, ice, or brine
used for washing,
rinsing, or cooling of
processed and pre-
formed meat and
poultry products.
An aqueous mixture (1) In poultry as a (1) The level not to Food None under the
of peroxyacetic acid spray, wash, rinse, exceed: (1) 2000 Contact accepted
(PAA), hydrogen dip, chiller water, ppm peroxyacetic Substance conditions
peroxide (HP), 1- low- temperature acid (PAA), 933 ppm Notification of use (6)
hydroxyethylidine- (e.g., less than hydrogen peroxide No. FCN
1,1-diphosphonic 40°F) immersion (HP), 120 ppm 1- 1639
acid (HEDP) and baths, or scald hydroxyethylidine-
dipicolinic acid water for whole or 1,1-diphosphonic
(DPA); and cut poultry acid (HEDP) and 0.5
optionally carcasses, parts, ppm dipicolinic acid
sulfuric acid. trim, and organs; (2) (DPA);
(2) Not to exceed
In process water,
400 ppm PAA, 187
ice, or brine used
ppm HP, 24 ppm
for washing, rinsing,
HEDP, and 0.5 ppm
or cooling of whole DPA;
or cut meat, (3) Not to exceed
including carcasses, 230 ppm PAA,
parts, trim, and 107 ppm HP, 14
organs; (3) In ppm HEDP, and
process water, ice, 0.1 ppm DPA.
or brine used for
washing, rinsing, or
cooling of
processed and pre-
formed meat.
An aqueous mixture Used in the process An aqueous mixture Food Contact None under the
of peroxyacetic acid water used in the not exceeding 1800 Substances accepted
12
(PAA), hydrogen production of meat, ppm peroxyacetic Notification conditions of use
peroxide (HP), acetic carcasses, parts, trim acid (PAA), 600 ppm No. FCN 1694 (1)
acid, 1- and organs. hydrogen peroxide
hydroxyethylidene- (HP), 12 ppm 1-
1,1- diphosphonic hydroxyethylidene-1,
acid (HEDP), and 1-disphosphonic
sulfuric acid acid (HEDP) for
(optional) washing, rinsing or
cooling meat
carcasses, parts,
trim, and organs.
An aqueous mixture
not exceeding 495
ppm PAA, 165 ppm
HP, 6 ppm HEDP for
washing, rinsing, or
cooling processed
and pre-formed
meat.
A mixture of As an antimicrobial For: (1) beef or pork Food Contact None under the
peroxyacetic acid agent applied to meat carcasses, parts, Substances accepted
and hydrogen (beef or pork) and trim, and organs at a Notification conditions of use
peroxide; includes poultry products for: level not to exceed No. FCN 1362 (6)
optionally acetic acid (1) beef or pork 400 ppm
or sulfuric acid, carcasses, parts, peroxyacetic acid
depending on the trim, and organs; and and 280 ppm
desired pH of the (2) poultry parts, hydrogen peroxide;
wash/chiller process organs, and and (2) poultry parts,
water. carcasses. organs, and
carcasses at a level
not to exceed 1000
ppm peroxyacetic
acid and 700 ppm
hydrogen peroxide.
A mixture of As an 220 ppm of Food Contact None under the

peroxyacetic acid, antimicrobial peroxyacetic acid, Substance accepted
hydrogen peroxide, additive in water 80 ppm of Notification conditions of use
and 1- or ice for: hydrogen peroxide, No. FCN (6)
hydroxyethylidine-1, 1) washing, rinsing, and 13 ppm of 0001363
1-diphosphonic cooling, or HEDP
acid (HEDP), processing whole or
cut meat, including
parts, trim and
organs; and 2)
application to whole
or cut poultry,
An aqueous mixture Used in process Not to exceed 460 Food Contact None under the
of peroxyacetic acid water used in the ppm PAA, 100 ppm Substance accepted
(PAA), hydrogen production of HP, 2 ppm HEDP, Notification conditions of use
13
peroxide (HP), acetic meat carcasses, 0.5 ppm DPA, No. FCN 1477 (1)
acid, 1- parts, trim and acetic acid and
hydroxyethylidene- organs sulphuric acid
1,1- diphosphonic
acid (HEDP),
dipicolinic acid (DPA),
and sulfuric acid
An aqueous solution (1) In process water Not to exceed (1) Food Contact None under the
of peroxyacetic acid, used for washing, 1800 ppm Substance accepted
hydrogen peroxide, rinsing or cooling peroxyacetic acid Notification conditions of use
acetic acid, sulfuric (PAA), 600 ppm No. FCN 1490 (6)
whole or cut red meat
acid and 1- hydrogen peroxide
hydroxyethylidene-1, including carcasses, and 12 ppm HEDP
1-diphosphonic acid parts, trim, and for use in process
(HEDP) organs. (2) In water or ice used for
process water or ice washing, rinsing, or
for washing, rinsing, cooling whole or cut
storing or cooling of meat including
carcasses, parts,
processed and pre-
trim, and organs; (2)
formed red meat. 495 ppm PAA, 165
ppm HP, and 6 ppm
HEDP for use in
process water,
brine, or ice used for
washing, rinsing,
storing, or cooling
processed and pre-
formed red meat.
Aqueous mixtures of (1) Used as a spray, (1) The level of Food Contact None under the
peroxyacetic acid wash, rinse, dip, peroxyacetic acid Substance accepted
(PAA), hydrogen chiller water or scald (PAA) not to Notification conditions of use
peroxide,1- water for poultry exceed 2000 No. FCN 1495 (6)
hydroxyethylidine-1, parts, organs, trim ppm, hydrogen
1-diphosphonic acid and carcasses; and peroxide not to
(HEDP), acetic acid in process water, ice, exceed 1474
and water or brine for washing, ppm, HEDP not to
rinsing, storing, or exceed 118 ppm
cooling processed (2) Not to exceed
and preformed 400 ppm PAA,
poultry. not to exceed 295
ppm hydrogen
(2) Used as a spray,
peroxide, not to
rinse dip, chiller water
exceed 23.7 ppm
or scald water for raw
meat carcasses, HEDP
parts, trim and
organs; and in
process water, ice, or
brine for washing,
rinsing, storing, or
cooling processed
and preformed meat.
An aqueous mixture 1. Spray, wash, rinse, 1.The level of Food Contact None under the
14
of peroxyacetic acid, dip, chiller water, low- peroxyacetic acid Substance accepted
hydrogen peroxide, temperature immersi not to exceed 2000 Notification conditions of use
acetic acid, sulphuric on baths(e.g., less ppm, hydrogen No. FCN 1514 (6)
acid and 1- than 40°F), scald peroxide not to
hydroxyethylidene- water or other exceed 666 ppm
1,1-diphosphonic process water for and HEDP not to
acid (HEDP) poultry parts, organs exceed 130 ppm.
and carcasses and;
2. Process water, 2. The level of
brine, or ice used for peroxyacetic acid
washing, rinsing, not to exceed 230
storing, or cooling ppm, hydrogen
processed and pre- peroxide not to
formed poultry exceed 77 ppm
products as defined and HEDP not to
in 21 CFR exceed 15 ppm
170.3(n)(34).
An aqueous mixture 1. Spray, wash, rinse, 1.The level of Food Contact None under the
of peroxyacetic acid, dip, chiller water, low- peroxyacetic acid Substance accepted
hydrogen peroxide, temperature not to exceed 1150 Notification conditions of use
acetic acid, sulphuric immersion baths(e.g., ppm, hydrogen No. FCN 1522 (6)
acid, dipicolinic less than 40°F) or peroxide not to
acid and 1- scald water for whole exceed 235 ppm,
hydroxyethylidene- or cut poultry HEDP not to
1,1-diphosphonic carcasses, parts, trim exceed 2.5 ppm
acid (HEDP) and organs. and dipicolinic acid
not to exceed 0.5
2. Process water, ice ppm.
or brine used for
washing, rinsing, 2. The level of
storing, or cooling of peroxyacetic acid
processed and pre- not to exceed 230
formed meat and ppm, hydrogen
poultry products as peroxide not to
defined in 21 CFR exceed 50 ppm,
170.3(n)(29) and 21 HEDP not to exceed
CFR 170.3(n)(34). 0.5 ppm and
dipicolinic acid not to
exceed 0.1 ppm
An aqueous mixture (1) Used as a spray, (1) Not to exceed Food Contact None under the
of peroxyacetic acid wash, rinse, dip, 2000 ppm PAA, Substance accepted
(PAA), hydrogen chiller water, low- 730 ppm HP, and Notification conditions of use
peroxide (HP), acetic temperature (e.g., 14 ppm HEDP No. FCN 1580 (1)
acid, 1- less than 40°F) (2) Not to exceed
hydroxyethylidene- immersion baths, or 1800 ppm 655 ppm
1, 1-dphosphonic scald water for whole HP, and 12 ppm
acid (HEDP) or cut poultry
HEDP
carcasses, parts,
trim, and organs.
(2) Used in
process water
or ice used for
15
washing, rinsing,
storing, or cooling
whole or cut meat,
including carcasses,
parts, trim, and
organs.
An aqueous Hide-on carcass Wash solution Acceptability None under the
potassium hydroxide- wash in spray used at a final determination accepted
based solution with cabinet concentration of 1.0 conditions of use
proprietary salts - 3.0 oz. of wash (1)
solution per gallon
of water
An aqueous Hide-on carcass Wash solution used Acceptability None under the
sodium wash in spray at a final determination accepted
hydroxide- based cabinet concentration of conditions of use
solution with 0.5 - 2.0 oz. of (1)
proprietary blends of wash solution per
adjuvants gallon of water
An aqueous solution As an Not to exceed 50 Food None under
of peroxyacetic acid antimicrobial ppm PAA, 18 Contact the accepted
(PAA), hydrogen agent in: (1) ppm hydrogen Substance conditions of
peroxide, acetic brines, sauces, peroxide, 6 ppm Notification use (6)
acid, 1- and marinades to HEDP acetic acid, No. FCN
hydroxyethylidene, be applied on the and optionally 1654
1,1-diphosponic acid surface or sulfuric acid
(HEDP) and injected into
optionally sulfuric processed or
acid
unprocessed,
cooked or
u ncooked whole
or cut poultry or
parts and
pieces and (2)
surface sauces
and marinades
applied on
processed and
preformed meat
and poultry
products as
described in 21
CFR 170.3(n) (29)
and (34)
An aqueous solution Hide-on carcass Wash solution used Acceptability None under the
of potassium wash in spray at final determination accepted
hydroxide cabinet concentration 1.5 - conditions of use
4.0 oz. of wash (1)
solution per gallon
of water
An aqueous solution Hide-on carcass Wash solution used Acceptability None under the
of potassium wash in spray at a final determination accepted
hydroxide cabinet concentration of conditions of use
16
0.01 - 0.40% (1)
(weight per weight)
An aqueous solution Cooked meat Not to exceed 0.5 Acceptability Listed by common
of sodium diacetate products percent of finished determination or usual name in
(4%), lactic acid product formulation. the ingredients
(4%), pectin (2%), statement (2)
and acetic acid
(0.5%)
An aqueous Raw poultry Acidic calcium Acceptability None under the
solution of acidic carcasses, parts, sulfate sufficient for determination accepted
calcium sulfate and giblets, and ground purpose; lactic acid conditions of use
lactic acid poultry not to exceed 5.0% (1)
and 55⁰C applied as
a continuous spray
or a dip.
An aqueous Raw and ready-to- Hydrochloric acid Acceptability None under the
solution of eat (RTE) meat and phosphoric acid- determination accepted
hydrochloric products and in sufficient for conditions of use
acid, phosphoric water used in purpose; lactic acid (1)
acid, and lactic acid poultry processing not to exceed 5.0 %
An aqueous solution Permeable and Applied as a spray, Acceptability None under the
of citric and impermeable dip, or immersion to determination accepted
hydrochloric acids casings of meat and casings prior to conditions of use
adjusted to pH less poultry products opening, removal, (1)
than 2.5 or slicing operations
An aqueous solution Processed and Applied to Acceptability None under the
of citric and comminuted red processed and determination accepted
hydrochloric acids meat products comminuted red conditions of use
adjusted to a pH of meat products in an (1)
0.5 to 2.0 enclosed mixing,
grinding, and/or
blending system.
An aqueous solution As an For use at levels up Food None under
of silver dihydrogen antimicrobial to 30 ppm silver Contact the accepted
citrate stabilized with solution applied dihydrogen citrate in Substance conditions of
sodium lauryl sulfate by spray or dip on the spray or dip Notification use
and citric acid poultry carcasses, applied to poultry No. FCN (6)
parts and organs carcasses parts and 1569
organs
The FCS is not for
use in combination
with any other silver
containing
antimicrobial and is
not intended to be
used in chiller baths
An aqueous solution Various non- Applied to the Acceptability None under the
of sodium octanoate standardized RTE surface of the determination accepted
or octanoic acid and meat and poultry product at a rate not conditions of use
17
either glycerin and/or products and to exceed 400 ppm (3)
propylene glycol standardized meat octanoic acid by
and/or a Polysorbate and poultry products weight of the
surface active agent that permit the use of finished food
(quantity sufficient to any safe and suitable product
achieve the intended antimicrobial agent
technical effect of
octanoic acid emulsi-
fication) adjusted to a
final solution pH of
1.5 to 4.0 using
sodium hydroxide,
potassium hydroxide,
or an acceptable
GRAS acid
An aqueous solution Fresh meat primals Applied to the Acceptability None under the
of sodium octanoate, and subprimals and surface of the determination accepted
potassium octanoate, cuts product at a rate not conditions of use
or octanoic acid and to exceed 400 ppm (3)
either glycerin and/or octanoic acid by
propylene glycol weight of the final
and/or a Polysorbate product
surface active agent
(quantity sufficient to
achieve the intended
technical effect of
octanoic acid emul-
sification) adjusted to
a final solution pH of
1.5 to 6.0 using
sodium hydroxide,
potassium hydroxide,
or an acceptable
GRAS acid
An aqueous solution In the form of a At concentrations GRAS Notice None under the
of sulfuric acid and spray, wash, or dip sufficient to achieve No. 000408 accepted
sodium sulfate on the surface of a targeted pH range conditions of use
meat and poultry of 1.0 – 2.2 on the (2)
products surface of meat and
poultry
An aqueous solution Process water Sufficient for Acceptability None under the
of sulfuric acid, citric applied to poultry purposes determination accepted
acid, and parts, trim, organs, conditions of use
phosphoric acid and carcasses as a (1)
spray, wash, rinse,
dip, chiller water, or
scald water.
A blend of citric acid To reduce the Incorporated into Acceptability None under the
and sorbic acid in a microbial load of soaker pads at a determination accepted
2:1 ratio purge trapped inside level not to exceed 1 conditions of use
soaker pads in to 3 grams per pad (1)
packages of raw
whole muscle cuts of
meat and poultry
18
A blend of lactic acid Poultry, beef, pork, Applied as a spray Acceptability None under the
(45-60%), citric acid and lamb or dip at a level not determination accepted
(20-35%), and carcasses, heads, to exceed 2.5% conditions of use
potassium hydroxide and organs solution by weight. (1)
(>1%) including unskinned
livers (outer
membrane intact);
skinned livers (outer
membrane
removed) tongues,
tails, primal cuts,
sub-primal cuts,
cuts, and trimmings.
Skinned livers must
be drained for a
minimum of 1-2
minutes after
application and
before packaging.
A blend of salt, Ground beef, cooked, Not to exceed 0.5 Acceptability Listed by common
sodium acetate, cured, comminuted percent of the determination or usual name in
lemon extract, and sausages (e.g., product formulation the ingredients
grapefruit extract bologna), and RTE statement for the
whole muscle meat RTE whole muscle
products meat products,
and cooked, cured,
comminuted
sausages. Ground
beef must be
descriptively
labeled (4)
A blend of salt, Beef steaks Steaks that are Acceptability Product must be
sodium acetate, sliced, scored and determination descriptively
lemon extract, and dipped in a solution labeled (4)
grapefruit extract containing 2.5
percent of the blend
A blend of salt, lemon Ground beef Not to exceed 0.5 Acceptability Product must be
extract, and percent of the determination descriptively
grapefruit extract product formulation labeled (4)
A blend of salt, lactic Various non- Not to exceed 0.2 Acceptability All ingredients,
acid, sodium standardized RTE percent of product determination except for the
diacetate, and mono- meat and poultry formulation mono- and
and diglycerides products and diglycerides, must
standardized meat be listed by
and poultry products common or usual
that permit the use of name in the
any safe and suitable ingredients
antimicrobial agent statement (4)
A mixture of hops In a salad dressing Not to exceed 1.5 Acceptability Listed by common
beta acids, egg white used in refrigerated percent of the determination or usual name in
lysozyme, and meat and poultry deli finished salad the ingredients
19
cultured skim milk salads statement (2)
A combination of As an antimicrobial For use as a Acceptability Listed by common
celery powder and agent in ground and component in the determination or usual name in
cherry powder formed poultry that product formulation the ingredients
will be processed to at a rate not to
be RTE exceed 100 ppm of statement (1). The
nitrite from celery products must be
powder and 250 labeled as uncured
ppm of ascorbate under 9 CFR
from cherry powder 317.17. The
by weight of the statement “no
finished food product nitrates or nitrites
added” needs to
be qualified with
the statement *
except for those
naturally occurring
in celery powder.
A combination of Used as an Sufficient of Acceptability None under the
sulfuric acid, acidifier in poultry purpose determination accepted
ammonium sulfate, processing water conditions of use
and water (1)
A mixture of In salads, sauces, Not to exceed 1.5 Acceptability Listed by common

maltodextrin (DE of 5 and dressings to percent by weight of determination or usual name in
or greater), cultured which fully cooked the finished product the ingredients
dextrose, sodium meat or poultry will statement
diacetate, egg white be added (4)
lysozyme, and nisin
preparation
An aqueous mixture 1. Spray, wash, 1.The level of Food Contact None under the
of peroxyacetic acid, rinse, dip, chiller peroxyacetic acid Substance accepted
hydrogen peroxide, water, low- not to exceed 2000 Notification conditions of use
acetic acid, and 1- temperature (e.g., ppm, hydrogen No. FCN 1501 (6)
hydroxyethylidene- less than 40°F) peroxide not to
1,1-diphosphonic immersion baths, exceed 933 ppm
acid (HEDP) scald water for whole and HEDP not to
or cut poultry exceed 120 ppm.
carcasses, parts,
trim, skin on or off, 2. The level of
organs, and egg shell peroxyacetic acid
washes; not to exceed 400
ppm, hydrogen
2. Water or ice used peroxide not to
for washing, rinsing, exceed 187 ppm
storing, or cooling and HEDP not to
whole or cut meat, exceed 24 ppm
including carcasses,
parts, trim, organs 3. The level of
and; peroxyacetic acid
not to exceed 230
3. Water, ice, or brine ppm, hydrogen
used for washing, peroxide not to
rinsing, storing, or exceed 107 ppm
cooling of processed and HEDP not to
20
and pre-formed meat exceed 14 ppm
as defined in 21 CFR
170.3(n)(29) and
poultry as defined in
21 CFR 170.3(n)(34).
A mixture of sodium Meat and poultry Not to exceed Acceptability Listed by common
acetate, sodium product 0.5 percent of the determination or usual name in
diacetate, and product formulation the ingredients
Carnobacterium statement (4)
maltaromaticum
strain CB1 (viable
and heat-treated)
Acidified sodium Poultry carcasses 500 to 1200 ppm in 21 CFR None under the
chlorite and parts; meat combination with 173.325 accepted
carcasses, parts, and any GRAS acid at a conditions of use
organs; processed, level sufficient to (3)
comminuted, or achieve a pH of 2.3
formed meat food to 2.9 in accordance
products (including with 21 CFR
RTE) 173.325 (Note: The
pH depends on the
type of meat or
poultry product.)
Acidified sodium Processed, 500 to 1200 ppm in Acceptability None under the
chlorite comminuted or combination with determination accepted
formed poultry any GRAS acid at a conditions of use
products (including level sufficient to (3)
RTE) achieve a pH of 2.3
to 2.9 in accordance
with 21 CFR
173.325 (Note: The
pH depends on the
type of meat or
poultry product.)
Acidified sodium Poultry carcasses, Mixing an aqueous Food Contact None under the
chlorite parts, trim, and solution of sodium Substance accepted
organs chlorite with any Notification conditions of use
GRAS acid to No. FCN 739 (6)
achieve a pH of 2.2
to 3.0 then further
diluting this solution
with a pH elevating
agent (i.e., sodium
bicarbonate, sodium
carbonate, or an un-
acidified sodium
chlorite solution) to a
final pH of 3.5 to 7.5.
When used in a
spray or dip the final
sodium chlorite
21
concentration does
not exceed 1200
mg/kg and the
chlorine dioxide
concentration does
not exceed 30
mg/kg. When used
in a pre-chiller or
chiller solution on
poultry carcasses
and parts the
additive is used at a
level that results in
sodium chlorite
concentrations
between 50 and 150
ppm. Contact times
may be up to
several minutes at
temperatures
between 0 and 15
degrees C.
Acidified sodium Red meat, red meat Applied as a spray Food Contact None under the
chlorite parts and organs, or dip, the additive is Substance accepted
and on processed, produced by mixing Notification conditions of use
comminuted, formed an aqueous solution No. FCN 450 (6)
meat products of sodium chlorite
(including RTE) with any GRAS acid
to achieve a pH in
the range of 2.2 to
3.0, then further
diluting this solution
with a pH elevating
agent such that the
resultant sodium
chlorite concen-
tration does not
exceed 1200 ppm,
and the chlorine
dioxide concen-
tration does not
exceed 30 ppm.
The pH of the use

solution is between
3.5 and 7.5
Ammonium Beef carcasses (in In accordance with Acceptability None under the
hydroxide hot boxes and current industry determination accepted
holding coolers)and standards of good conditions of use
boneless beef manufacturing (1)
trimmings practice
22
Anhydrous ammonia Lean finely textured In accordance with Acceptability None under the
beef which is current industry determination accepted
subsequently quick standards of good conditions of use
chilled to 28 degrees manufacturing (1)
Fahrenheit and practice
mechanically
"stressed"
Anhydrous ammonia Ground beef Followed with Acceptability None under the
carbon dioxide determination accepted
treatment in conditions of use
accordance with (1)
current industry
standards of good
manufacturing
practice
A proprietary vinegar, A proprietary blend ≤ 2.1% on the Acceptability Listed as
spice extractive and of vinegar, spice surface of raw determination “vinegar with
natural flavor extractives and meat and poultry natural
natural flavor to be parts in liquid form; flavoring" in the
applied as an ingredients
antimicrobial for raw ≤ 2.1% of product statement for
meat and poultry formulation in liquid various non-
products. form to raw meat standardized
and poultry meat and
products as an products and on
inject, vacuum- standardized
tumble, spray or meat and poultry
dip; products where
antimicrobial
≤ 1.0% of ground agents are
product formulation
permitted.
in spray-dried form
Meat and poultry
standardized
products that do
not permit the use
of any safe and
suitable
antimicrobial
agents, for
example, ground
beef, must be
descriptively
labeled, for
example "ground
beef (ground pork
or ground turkey)
with vinegar and
natural flavoring."
(4)
23
Bacteriophage On the hides of live Applied as a spray Acceptability None under the
preparation animals in the mist or wash determination accepted
(Salmonella targeted) holding pens prior to conditions of use
slaughter (1)
Salmonella-specific Applied at prechill At a level up to GRAS Notice None under the

bacteriophages, and postchill 108 plaque forming No. 000468 accepted
Fo Ia and S 16 locations on raw units (pfu) per gram conditions of use
poultry carcasses (1)
and parts
Bacteriophage On the hides of live Applied as a spray, Acceptability None under the
preparation (E. coli animals (cattle) in the mist, rinse or wash determination accepted
O157:H7 targeted) holding pens prior to to the hides of live conditions of use
slaughter and hide animals (cattle) (1)
removal within lairage,
restraining areas,
stunning areas, and
other stations
immediately prior to
hide removal.
Bacteriophage On the feathers of Applied as a spray Acceptability None under the
preparation live poultry prior to mist or wash determination accepted
(Salmonella targeted) slaughter conditions of use
(1)
Bacteriophage Ready-to-eat (RTE) Applied as a spray GRAS Notice None under the
preparation poultry products prior at 106 to 107 plaque No. 000435 conditions of use
(Salmonella targeted) to slicing and on raw forming units (pfu) (1)
poultry, including per gram of food
carcasses and parts product
applied as a spray
Bacteriophage Various RTE meat Applied as a spray 21 CFR None under the
preparation (a and poultry products at a level not to 172.785 conditions of use
mixture of equal exceed 1 ml of the (1). Standardized
proportions of six additive per 500 cm2 meat and poultry
different individually product surface area products that do
purified lytic-type not permit the use
bacteriophages of any safe and
specific against suitable
Listeria antimicrobial agent
monocytogenes) must be
descriptively
labeled. (4)
Bacteriophage Various RTE meat Applied to the GRAS Notice None under the
preparation and poultry products surface of the No. 000218 accepted condi-
product to achieve a tions of use (1).
level of 1 x 107 to 1 Standardized meat
x 109 plaque forming and poultry
units (pfu) per gram products that do
of product not permit the use
of any safe and
suitable
antimicrobial agent
must be
24
descriptively
labeled. (4)
Bacteriophage Red meat parts and Applied as a mixture FCN No. 1018 None under the
preparation trim prior to grinding diluted with water at accepted
a ratio of 1:10. conditions of use.
Application rate of (1)
approximately 2 ml
diluted solution per
500 cm² of surface
area may be used
Calcium hypochlorite Red meat carcasses Applied as a spray Acceptability None under the
down to a quarter of at a level not to determination accepted
a carcass exceed 50 ppm conditions of use
calculated as free (1)
available chlorine
measured prior to
application
Calcium hypochlorite On whole or Applied as a spray Acceptability None under the
eviscerated poultry at a level not to determination accepted
carcasses exceed 50 ppm conditions of use
available chlorine
measured prior to
application
Calcium hypochlorite In water used in meat Not to exceed 5 ppm Acceptability None under the
processing calculated as free determination accepted condi-
available chlorine tions of use (1)
Calcium hypochlorite In water used in Not to exceed 50 Acceptability None under the
poultry processing ppm calculated as determination accepted
(except for product free available conditions of use
formulation) chlorine (1)
Calcium hypochlorite Poultry chiller water Not to exceed 50 Acceptability None under the
ppm calculated as determination accepted
free available conditions of use
chlorine (measured (1)
in the incoming
potable water)
Calcium hypochlorite Poultry chiller red Not to exceed 5 ppm Acceptability None under the
water (i.e., poultry calculated as free determination accepted
chiller water re- available chlorine conditions of use
circulated, usually (measured at (1)
through heat influent to chiller)
exchangers, and
reused back in the
chiller)
Calcium hypochlorite Reprocessing 20 ppm calculated 9 CFR 381.91 None under the
contaminated poultry as free available accepted
carcasses chlorine conditions of use
Note: Agency (1)
guidance has
allowed the use of
up to 50 ppm
25
calculated as free
available chlorine
Calcium hypochlorite On giblets (e.g., Not to exceed 50 Acceptability None under the
livers, hearts, ppm calculated as determination accepted
gizzards, and necks) free available conditions of use
and salvage parts chlorine in the (1)
influent to a
container for chilling.
Calcium hypochlorite Beef primals 20 ppm calculated Acceptability None under the
as free available determination accepted
chlorine conditions of use
(1)
Carbon Monoxide, To extend the shelf The use of carbon Acceptability Packages will be
Carbon Dioxide and life and stabilize the monoxide (up to 0.4 determination lot coded with a
Nitrogen gas as part color of red meat percent), carbon manufacturing
of a modified sausages, poultry dioxide (20 percent) date during initial
atmosphere sausages and and remaining production. Before
packaging (MAP) sausages made with balance of shipping to
red meat / poultry nitrogen as part of retailers,
blend. the modified product must be
atmosphere labeled with the
packaging system. “Use or Freeze By”
date.
None under the

accepted condi-
tions of use (2)
Carnobacterium Ready-to-eat Applied as a spray GRAS Notice Listed as
maltaromaticum comminuted meat to meat products at No. 000159 “Carnobacterium
strain CB1 products (e.g., hot a maximum maltaromaticum”
dogs) concentration of at or “bacterial
inoculation of 1X104 culture” in the
colony forming units ingredients
per gram (cfu/g) statement (2)
Carnobacterium Ready-to-eat meat Viable CB1 applied GRAS Notice Listed as
maltaromaticum products; meat and at levels up to 1 X No. 000305 “Carnobacterium
strain CB1 (viable poultry products 10⁹ colony forming maltaromaticum”
and heat-treated) units per gram or “bacterial
(cfu/g). Heat-treated culture” in the
CB1 applied at ingredients
levels up to 5000 statement (2)
(typically between
1000-5000) parts
per million (ppm)
Cetylpyridinium To treat the surface As a fine mist 21 CFR None under the
chloride (The of raw poultry spray of an 173.375 accepted
solution shall also carcasses or giblets, ambient conditions of use
contain propylene or raw poultry parts temperature (3)
glycol complying (skin-on or skinless) aqueous solution
with 21 CFR applied to raw
184.1666 at a poultry
concentration of 1.5 carcasses/parts
times that of prior to immersion
cetylpyridinium in a chiller, at a
26
chloride) level not to exceed
0.3 gram
cetylpyridinium
chloride per pound
of raw poultry
carcass/parts,
provided that the
additive is used in
systems that
collect and recycle
solution that is not
carried out of the
system with the
treated poultry
carcasses/parts, or
Except when used

as an immersion
such as a dip tank,
a liquid aqueous
solution such as a
drench applied to
raw poultry
carcasses/ parts
either prior to or
after chilling at an
amount not to
exceed 5 gallons of
solution per
carcass, provided
that the additive is
used in systems
that recapture at
least 99 percent of
the solution that is
applied to the
poultry carcasses/
parts. The
concentration of
cetylpyridinium
chloride in the
solution applied to
the carcasses/parts
shall not exceed
0.8 percent by
weight.
When application of
the additive is not
followed by
immersion in a
chiller, the treatment
27
will be followed by a
potable water rinse
of the carcass/parts.
The potable water
may contain up to
50 ppm free
available chlorine.
Cetylpyridinium To treat the surface Immersion such as Acceptability None under the
chloride (The of raw poultry a dip tank determination accepted
solution shall also carcasses or parts application to treat conditions of use
contain propylene (skin-on or skinless) poultry carcasses/ (3)
glycol complying parts not to exceed
with 21 CFR a 10-second dwell
184.1666 at a time in aqueous
concentration of 1.5 solution of
times that of cetylpyridinium
cetylpyridinium chloride. The
chloride) concentration shall
not exceed 0.8
percent by weight.
When application
of the additive is
not followed by
immersion in a
chiller, the
treatment will be
followed by a
potable water
rinse. The potable
water may contain
up to 50 ppm free
available chlorine.
Chlorine dioxide An antimicrobial Applied as a spray Food Contact None under the
agent to be applied or dip at a level not Substance accepted
to red meat to exceed 3 ppm Notification conditions of use
(including meat parts residual chlorine No. FCN 1578 (6)
and organs), dioxide as
processed, determined by
comminuted, or Method 4500- Cl02
formed meat E in the "Standard
products. Methods for the
Examination of
Water and
Wastewater," 18th
ed., 1992, or
an equivalent
method. The
application of
chlorine dioxide on
red meat (including
meat parts and
organs), processed,
comminuted, or
formed meat
28
products shall be
followed by a potable
water rinse or by
blanching, cooking,
or canning.
Chlorine dioxide In water used in At levels not to Food Contact None under the
poultry processing exceed 3 ppm Substance accepted
residual chlorine Notification conditions of use
dioxide (FCN No. FCN (6)
001123), and in 001123
accordance with 21
CFR 173.300
Chlorine dioxide In water used in Not to exceed 3 ppm 21 CFR None under the
poultry processing residual chlorine 173.300 accepted
dioxide as conditions of use
determined by (3)
Method 4500-ClO2 E
in the “Standard
Methods for the
Examination of
Water and
Wastewater,” 18th
ed., 1992, or an
equivalent method
Chlorine dioxide In water used in Not to exceed 3 ppm Food Contact None under the
poultry processing residual chlorine Substance accepted
dioxide as Notification conditions of use
determined by No. FCN 644 (6)
Method 4500-ClO2-
D, modified for use
with the Hach
Spectrophotometer,
or UV absorbance at
360 nm. (2) Chlorine
dioxide produced
through the
“CLOSURE”
process produces a
concentrated
solution that
contains at least 600
ppm chlorine
dioxide, and no
greater than 10 ppm
chlorite and 90 ppm
chlorate
Chlorine dioxide In water used in Not to exceed 3 ppm Food Contact None under the
poultry processing residual chlorine Substance accepted
dioxide as Notification conditions of use
determined by No. FCN 1011 (6)
Method 4500-ClO2 E
in the “Standard
29
Methods for the
Examination of
Water and
Wastewater,” 20th
ed., 1998, or an
equivalent method
Chlorine dioxide Red meat, red meat Applied as a spray Food Contact None under the
parts and organs; or dip at a level not Substance accepted
processed, to exceed 3 ppm Notification conditions of use
comminuted, or residual chlorine No. FCN 668 (6)
formed meat food dioxide as
products determined by
Method 4500-ClO2 E
in the “Standard
Methods for the
Examination of
Water and
Wastewater,” 18th
ed., 1992, or an
equivalent method
Chlorine dioxide Red meat, red meat Applied as a spray Food Contact None under the
parts and organs; or dip at a level not Substance accepted
processed, to exceed 3 ppm Notification conditions of use
comminuted, or residual chlorine No. FCN 1052 (6)
formed meat food dioxide as
products determined by
Method 4500-ClO2 E
in the “Standard
Methods for the
Examination of
Water and
Wastewater,” 20th
ed., 1998, or an
equivalent method
Chlorine dioxide Ready-to-eat meats The FCS will be Food Contact None under
applied as a spray Substance accepted
or dip, prior to the Notification conditions of use.
packaging of food No. FCN 1158
for commercial
purposes in
accordance with
current industry
good manufacturing
practice. The FCS
will be applied in an
amount not to
exceed 3 ppm
residual chlorine
dioxide as
determined by
Method 4500-C102-
E in the “Standard
Methods for the
Examination of
30
Water and
Wastewater; 20th
ed.., 1998”, or an
equivalent method.
Chlorine gas Red meat carcasses Applied as a spray Acceptability None under the
available chlorine
measured prior to
application
Chlorine gas On whole or Applied as a spray Acceptability None under the
available chlorine
measured prior to
application
Chlorine gas In water used in meat Not to exceed 5 ppm Acceptability None under the
processing calculated as free determination accepted
available chlorine conditions of use
(1)
Chlorine gas In water used in Not to exceed 50 Acceptability None under the
Chlorine gas Poultry chiller water Not to exceed 50 Acceptability None under the
in the incoming
potable water)
Chlorine gas Poultry chiller red Not to exceed 5 ppm Acceptability None under the
exchangers, and
reused back in the
chiller)
Chlorine gas Reprocessing 20 ppm calculated 9 CFR 381.91 None under the
carcasses chlorine Note: conditions of use
Agency guidance (1)
has allowed the use
of up to 50 ppm
calculated as free
available chlorine
Chlorine gas On giblets (e.g., Not to exceed 50 Acceptability None under the
31
influent to a
Chlorine gas Beef primals 20 ppm calculated Acceptability None under the
(1)
Citric acid Beef trimmings prior Up to 5 % of a citric Acceptability None under the
to grinding and beef acid solution applied determination accepted
subprimals as a spray conditions of use
(1)
Citric acid Bologna in an edible Up to a 10 percent Acceptability Listed by common
casing solution applied prior determination or usual name in
to slicing the ingredients
statement
(4)
Citric acid Bologna in an Up to a 10 percent Acceptability None under the
inedible casing solution applied prior determination accepted
to slicing conditions of use
(1)
Citric acid Fully cooked meat Up to a 3 percent Acceptability None under the
and poultry products solution is applied to determination accepted
in impermeable and the casing just prior conditions of use
permeable pre-stuck to removal. (1)
casings.
Citric acid Separated beef A 2.5 percent Acceptability None under the
heads and solution applied as a determination accepted
associated offal spray prior to chilling conditions of use
products (e.g., (1)
hearts, livers, tails,
tongues)
Citric acid In brine to cool fully- Up to 3 percent of Acceptability None under the
cooked RTE meat the brine solution determination accepted
products (a) conditions of use
sausages and similar (1)
products in natural
casings (including
permeable casings),
(b) hams in
impermeable
casings/netting prior
to the removal of the
casing/netting
Cultured substrates In meat and poultry At up to 4.5 percent GRAS Notice Cultured_______”
that are produced by products (e.g., beef of the product No. 000378 where the blank is
the fermentation of or chicken injected formula replaced by the
natural food sources with cultured name of the
such as caramel, substrates) and Components of the natural substrate,
dairy sources ready-to-eat meat cultured substrates listed by common
(lactose, whey, and and poultry products in the final product or usual name,
whey permeate, milk, (e.g., hot dogs and are not to exceed: (dairy sources
milk solids, yogurt), luncheon meat) that 0.16% for sodium identified by
fruit and vegetable provide for the use of and calcium, 0.75% common or usual
based sources ingredients of this for potassium, 2.1% name, sugars,
32
(including juices, type. Cultured for lactate, 0.6% for wheat, malt, and
pastes, and peels), substrates are not acetate and fruit and vegetable
honey, maple syrup, intended for use in propionate, 0.9% for based sources all
molasses, starch infant formula or protein, 0.25% for identified by
(from barley, corn, foods. sugar and 0.1% for common or usual
malt, potato, rice, succinic acid. name) used in
tapioca, and wheat), fermentation
sugars, (from corn,
beet, palm or sugar
cane), and wheat.
The substrate is
fermented to organic
acids by individual
microorganisms
including
Streptococcus
thermophilus,
Bacillus coagulans,
Lactobacillus
acidophilus,
Lactobacillus
paracasei subsp.
Paracasei,
Lactobacillus
plantarum,
Lactobacillus sakei,
Lactobacillus
bulgaricus, and
Propionibacterium
freudenreichii subsp.
Shermanii, or
mixtures of these
strains.
Cultured Sugar In enhanced meat At up to 4.8 percent GRAS Notice Cultured cane and
(derived from corn, and poultry products of the product No. 000240 beet sugar listed
cane, or beets) (e.g., beef or pork formula by common or
injected with a usual name (e.g.,
solution) and RTE “cultured cane
meat and poultry sugar)”
products (e.g., hot Cultured corn
dogs and cooked sugar listed as
turkey breast) “cultured corn
sugar” or “cultured
dextrose.”
Cultured Sugar and In enhanced meat At up to 4.8 percent Acceptability Cultured cane and
Vinegar (derived from and poultry products of the product determination beet sugar listed
corn, cane, or beets) (e.g., beef or pork formula by common or
injected with a usual name and
solution) and RTE vinegar (e.g.,
meat and poultry “cultured cane
products (e.g., hot sugar, vinegar” or
dogs and cooked “cultured sugar,
33
turkey breast) vinegar”
Cultured corn
sugar listed as
“cultured corn
sugar, vinegar” or
“cultured dextrose,
vinegar.”
DBDMH (1,3- For use in poultry At a level not to Food Contact None under the
dibromo-5,5- chiller water and in exceed that needed Substance accepted
dimethylhydantoin) water applied to to provide the Notification conditions of use
poultry via an Inside- equivalent of 100 No. FCN 334 (6)
Outside Bird Washer ppm active bromine and FCN 453
(IOBW) and in water
used in poultry
processing for poultry
carcasses, parts, and
organs
DBDMH (1,3- For use in water At a level not to Food Contact None under the
dibromo-5,5- supplied to ice exceed that needed Substance accepted
dimethylhydantoin) machines to make to provide the Notification conditions of use
ice intended for equivalent of 100 No. FCN 775 (6)
general use in poultry ppm of available
processing bromine
(corresponding to a
maximum level of 90
mg DBDMH/kg
water)
dibromo-5,5- applied to beef hides, exceed that needed Substance accepted
dimethylhydantoin) carcasses, heads, to provide the Notification conditions of use
trim, parts, and equivalent of 300 No. FCN 792 (6)
organs. ppm active bromine.
dibromo-5,5- applied to swine, exceed that needed Substance accepted
dimethylhydantoin) goat, and sheep to provide the Notification conditions of use
carcasses and their equivalent of 500 No. FCN 1102 (6)
parts and organs ppm of available
bromine
DBDMH (1,3- For use in water and At levels not to Food Contact None under the
dibromo-5,5- ice for meat and exceed 900 ppm Substance accepted
dimethylhydantoin) poultry products available bromine Notification conditions of use
in water or ice No. FCN (6)
applied to meat 1190
products and 450
ppm available
bromine in water or
ice applied to
poultry products.
Egg white lysozyme In casings and on 2.5 mg per pound in GRAS Notice Listed by common
cooked (RTE) meat the finished product No. 000064 or usual name in
and poultry products when used in the ingredients
casings; 2.0 mg per statement (2)
pound on cooked
meat and poultry
34
products
Electrolytically Red meat carcasses Applied as a spray Acceptability None under the
generated down to a quarter of at a level not to determination accepted
hypochlorous acid a carcass exceed 50 ppm conditions of use
available chlorine
Electrolytically On whole or Applied as a spray Acceptability None under the
generated eviscerated poultry at a level not to determination accepted
hypochlorous acid carcasses exceed 50 ppm conditions of use
available chlorine
measured prior to
application
Electrolytically In water used in meat Not to exceed 5 ppm Acceptability None under the
generated processing calculated as free determination accepted
hypochlorous acid available chlorine conditions of use
measured prior to (1)
application
Electrolytically In water used in Not to exceed 50 Acceptability None under the
generated poultry processing ppm calculated as determination accepted
hypochlorous acid (except for product free available conditions of use
Electrolytically Poultry chiller water Not to exceed 50 Acceptability None under the
generated ppm calculated as determination accepted
hypochlorous acid free available conditions of use
in the incoming
potable water)
Electrolytically Poultry chiller red Not to exceed 5 ppm Acceptability None under the
generated water (i.e., poultry calculated as free determination accepted
hypochlorous acid chiller water re- available chlorine conditions of use
exchangers, and
reused back in the
chiller)
Electrolytically Reprocessing 20 ppm calculated 9 CFR 381.91 None under the

generated contaminated poultry as free available accepted
hypochlorous acid carcasses chlorine conditions of use
Note: Agency (1)
guidance has
allowed the use of
up to 50 ppm
calculated as free
available chlorine
Electrolytically On giblets (e.g., Not to exceed 50 Acceptability None under the
generated livers, hearts, ppm calculated as determination accepted
hypochlorous acid gizzards, and necks) free available conditions of use
influent to a
35
Electrolytically Beef primals 20 ppm calculated Acceptability None under the
generated as free available determination accepted condi-
hypochlorous acid chlorine tions of use (1)
An aqueous solution Poultry carcasses, Applied as a spray Acceptability None under the
of citric and parts, trim, and or dip with a determination accepted
hydrochloric acids organs minimum contact conditions of use
adjusted to a pH of time of 2 to 5 (1)
1.0 to 2.0 seconds measured
prior to application
An aqueous solution Meat carcasses, Applied as a spray Acceptability None under the
of citric and parts, trim, and or dip for a contact determination accepted
hydrochloric acids organs time of 2 to 5 conditions of use
adjusted to a pH of seconds measured (1)
0.5 to 2.0 prior to application
A blend of citric acid Poultry carcasses Applied as a spray Acceptability None under the
(1.87%), phosphoric with a minimum determination accepted
acid (1.72%), and contact time of 1 to conditions of use
hydrochloric acid 2 seconds and (1)
(0.8%) allowed to drip from
the carcasses for 30
seconds
A blend of citric acid, To adjust the acidity Sufficient for Acceptability Listed by common
hydrochloric acid, in various meat and purpose determination or usual name in
and phosphoric acid poultry products the ingredients
statement (2)
Hops beta acids In casings and on 2.5 mg per pound in GRAS Notice Listed by common
cooked (RTE) meat the finished product No. 000063 or usual name in
and poultry products when used in the ingredients
casings; 2.0 mg per statement (2)
pound on cooked
meat and poultry
products
Hypobromous acid In water or ice used Generated on-site Food Contact None under the
for processing meat from an aqueous Substance accepted
and poultry products mixture of hydrogen Notification conditions of use
bromide and No. FCN 944 (6)
sodium, potassium,
or calcium
hypochlorite for use
at a level not to
exceed that needed
to provide 300 ppm
available bromine
(or 133 ppm
available chlorine*)
in water or ice
applied to meat
products, and 200
ppm available
bromine (or 89 ppm
in water or ice
applied to poultry
products. *(NOTE:
36
Because there are a
limited number of
commercial test kits
specific for bromine,
chlorine kits may be
used. The ppm
levels between
available bromine
and chlorine is due
to the difference in
their molecular
weight.)
and poultry products mixture of sodium Notification conditions of use
sodium, potassium,
or calcium
at a level not to
exceed that needed
to provide 900 ppm
available bromine
(or 400 ppm
in water or ice
applied to meat
products, and 200
ppm available
bromine (or 89 ppm
in water or ice
applied to poultry
products. *(NOTE:
Because there are a
limited number of
used. The ppm
levels between
available bromine
and chlorine is due
their molecular
weight.)
products mixture of hydrogen Notification conditions of use
sodium, potassium,
or calcium
37
at a level not to
exceed that needed
to provide 900 ppm
available bromine
(or 400 ppm
in water or ice
applied to meat
products. *(NOTE:
Because there are a
limited number of
used. The ppm
levels between
available bromine
and chlorine is due
their molecular
weight.)
for processing poultry from an aqueous Substance accepted
products mixture of hydrogen Notification conditions of use
sodium, potassium,
or calcium
at a level not to
exceed that needed
to provide 450 ppm
available bromine or
200 ppm available
chlorine
Hypobromous acid In water or ice, used Generated on-site Food Contact None under the
as either a spray or a from an aqueous Substance accepted
dip, for meat (hides mixture of hydrogen Notification conditions of use
on or off) or poultry bromide and No. FCN 1106 (6)
processing sodium, potassium,
or calcium
at a level not to
exceed that needed
to provide 300 ppm
total bromine (182
ppm HOBr) (or 133
ppm total chlorine*)
in water or ice
applied to meat
products. At a level
not to exceed 200
ppm total bromine
(121 ppm HOBr) (or
38
90 ppm total
chlorine*) in water or
ice applied to poultry
products. *(NOTE:
Because there are a
limited number of
used. The ppm
levels between
available bromine
and chlorine is due
their molecular
weight.)
Hypobromous acid For use in water or At levels not to Food Contact None under the
ice used for process- exceed 450 ppm Substance accepted
ing poultry products, available bromine Notification conditions of use
generated on-site or 200 ppm No. FCN (6)
from an aqueous available chlorine. 1197
mixture of sodium
bromide and sodium,
potassium or
calcium hypochlorite
Lactic acid Livestock carcasses Up to a 5 percent Acceptability None under the
prior to fabrication lactic acid solution determination accepted
(i.e., pre- and post- conditions of use
chill), offal, and (1)
variety meats
Lactic acid Beef and pork sub- 2 percent to 5 Acceptability None under the
primals and percent solution of determination accepted
trimmings lactic acid not to conditions of use
exceed 550C (1)
Lactic acid Beef heads and A 2.0 to 2.8 percent Acceptability None under the
tongues solution applied to determination accepted
brushes in a washer conditions of use
cabinet system used (1)
to clean beef heads
and tongues
Lactic acid Poultry carcasses, Up to 5% lactic acid Acceptability None under the
meat, parts, trim and solution on post chill determination accepted
giblets poultry carcasses, conditions of use
meat, parts, trim and (1)
giblets.
Lactic acid bacteria RTE cooked Applied by dipping Acceptability Listed by common
mixture consisting of sausages (e.g., product into a determination or usual name in
Lactobacillus frankfurters, bologna, solution containing the ingredients
acidophilus (NP35, etc.) and cooked, 107 colony forming statement (2)
NP51), Lactobacillus cured whole muscle units lactobacilli per
lactis (NP7), and products (e.g., ham) ml
Pediococcus
39
acidilactici (NP3)
Lactic acid bacteria Poultry carcasses 105 to 106 colony Acceptability Listed by common
mixture consisting of and fresh whole forming units of determination or usual name in
Lactobacillus muscle cuts and lactobacilli per gram the ingredients
acidophilus (NP35, chopped/ground of product statement of non-
NP51), Lactobacillus poultry standardized
lactis (NP7), and products. Single
Pediococcus ingredient raw
acidilactici (NP3) products must be
descriptively
labeled (2)
Lactic acid bacteria Non-standardized 106 to 108 colony GRAS Notice Listed by common
mixture consisting of comminuted meat forming units of No. 000171 or usual name in
Lactobacillus products (e.g., beef lactobacilli per gram the ingredients
acidophilus (NP35, patties), ground beef, of product statement of non-
NP51), Lactobacillus and raw whole standardized
lactis (NP7), and muscle beef cuts comminuted meat
Pediococcus products. Ground
acidilactici (NP3) beef and raw
whole muscle beef
cuts must be
descriptively
labeled (2)
Lactoferrin Beef carcasses and At up to 2 percent of GRAS Notice Listed by common
parts a water-based No. 000067 or usual name in
antimicrobial spray ingredients
statement (2)
Lactoferrin Beef carcasses As part of an GRAS Notice None under the
antimicrobial spray No. 000130 accepted
that would deliver 1 conditions of use
gram of lactoferrin (1)
per dressed beef
carcass, followed by
a wash with
tempered water and
rinse with lactic acid
Lauramide arginine Non-standardized Not to exceed 200 Acceptability Listed by common
ethyl ester (LAE), RTE comminuted ppm LAE by weight determination or usual name
silicon dioxide, and meat products and of the finished (i.e., lauric
refined sea salt standardized RTE product arginate, refined
comminuted meat sea salt) in the
products that permit ingredients
the use of any safe statement (2)
and suitable
antimicrobial agent
Lauramide arginine Fresh cuts of meat Not to exceed 200 Acceptability Listed by common
ethyl ester (LAE), and poultry; and, ppm LAE, 67 ppm determination or usual name
silicon dioxide, and non-standardized, silicon dioxide, and (i.e., lauric
refined sea salt non-comminuted 1640 ppm refined arginate, silicon
RTE meat and sea salt by weight of dioxide, refined
poultry products and the finished product sea salt) in the
standardized, non- ingredients
comminuted RTE statement (2)
meat and poultry When applied to
40
products that permit the surface of
the use of any safe fresh cuts of meat
and suitable and poultry none
antimicrobial agent under the
accepted
conditions of use
(1)
Lauramide arginine Non-standardized Not to exceed 200 Acceptability Listed by common
ethyl ester (LAE) RTE comminuted ppm LAE by weight determination or usual name
dissolved at specified meat products and of the finished (i.e., lauric
concentrations in standardized RTE product arginate) in the
either propylene comminuted meat ingredients
glycol, glycerin, or products that permit statement (2)
water to which may the use of any safe
be added a and suitable
Polysorbate surface antimicrobial agent
active agent (quantity
sufficient to achieve
the intended
technical effect of
LAE emulsification)
Lauramide arginine Fresh cuts of meat Applied to the GRAS Notice When applied to
ethyl ester (LAE) and poultry and surface of the No. 000164 the surface of RTE
dissolved at specified various non- product at a rate not products listed by
concentrations in standardized RTE to exceed 200 ppm common or usual
either propylene meat and poultry LAE by weight of the name (i.e., lauric
glycol, glycerin, or products and finished food arginate) in the
water to which may standardized RTE product ingredients
be added a meat and poultry statement (2)
Polysorbate surface products that permit When applied to
active agent (quantity the use of any safe the surface of
sufficient to achieve and suitable fresh cuts of meat
the intended antimicrobial agent and poultry none
technical effect of under the
LAE emulsification) accepted condi-
tions of use (1)
Lauramide arginine RTE meat and Applied to the inside Acceptability None under the
ethyl ester (LAE) poultry products; raw of the package or to determination accepted
dissolved at specified pork sausage; RTE product surfaces at conditions of use
concentrations in ground poultry up to 44 ppm (with a (1)
water sausage process tolerance of
20 percent, allowing
for an LAE
concentration not to
exceed 53 ppm) by
weight of the
finished food
product
Lauramide arginine Ground poultry; Applied in a mixer, Acceptability None under the
ethyl ester (LAE) ground poultry blender, or tumbler determination accepted
dissolved at specified sausage designed to mix conditions of use
concentrations in and/or blend other (1)
41
either propylene ingredients into
glycol, glycerin, or ground poultry at a
water to which may level not to exceed
be added a 200 ppm by weight
Polysorbate surface in the finished
active agent (quantity product. The LAE is
sufficient to achieve sprayed with a
the intended metered dose into
technical effect of the mixer, blender,
LAE emulsification) or tumbler as the
product is being
mixed, blended, or
tumbled
Lauramide arginine Ground beef Applied at a level Acceptability None under the
ethyl ester (LAE) not to exceed 200 determination accepted
ppm by weight in the conditions of use
finished product (1)
Maltodextrin, As a coloring agent Up to 0.5 percent Acceptability None under the
vegetable juice color, for a solid acid tablet (by weight of total determination accepted
citric acid, and to be used in meat formulation of the conditions of use
ascorbic acid and poultry product tablet) (1)
processing water
Nisin preparation Cooked, RTE meat Not to exceed 600 Acceptability Listed by common
and poultry products ppm nisin determination or usual name in
containing sauces preparation in the the ingredients
finished product statement (2)
Nisin preparation Meat and poultry Not to exceed 200 Acceptability Listed by common
soups ppm of the product determination or usual name in
formulation the ingredients
statement (2)
Nisin preparation In casings and on Not to exceed 276 GRAS Notice Listed by common
cooked (RTE) meat ppm in the finished No. 000065 or usual name in
and poultry products product when used the ingredients
in casings; not to statement (2)
exceed 220 ppm on
cooked meat and
poultry products
Nisin preparation Egg products Not to exceed 250 Acceptability Listed by common
ppm in formulated determination or usual name in
product the ingredients
statement (2)
A blend of Frankfurters and Not to exceed 550 Acceptability Listed by common
encapsulated nisin other similar cooked ppm of the product determination or usual name in
preparation (90.9 meat and poultry formulation the ingredients
percent), rosemary sausages statement (4)
extract (8.2 percent)
and salt (0.9 percent)
A blend of nisin Cooked (RTE) meat Not to exceed 0.55 Acceptability Listed by common
preparation, and poultry sausages percent of product determination or usual name in
rosemary extract, and cured meat formulation in the ingredients
salt, maltodextrin, products cooked (RTE) meat statement (4)
and cultured dextrose and poultry
sausages and 0.7
42
percent of product
formulation in cured
meat products
(where the nisin
preparation will not
exceed 250 ppm)
A blend of nisin Cooked (RTE) meat Not to exceed 0.25 Acceptability Listed by common
preparation, and poultry sausages percent of product determination or usual name in
rosemary extract, and cured meat formulation (where the ingredients
salt, and sodium products the nisin preparation statement (4)
diacetate will not exceed 250
ppm)
Organic Acids (i.e., As part of a carcass As an aqueous Acceptability None under the
lactic, acetic, and wash applied pre-chill solution of up to 2.5 determination accepted
citric acid) percent conditions of use
concentration. May (1)
be applied as a mist,
fog or small droplet
rinse
Ozone All meat and poultry In accordance with 21 CFR None under the
products current industry 173.368 accepted
standards of good conditions of use
manufacturing (3)
practice
An aqueous solution In poultry processing The level of Acceptability None under the
of peroxyacetic acid, water, scalder, ice, peroxyacetic acid determination accepted condi-
hydrogen peroxide, spray applications, will not exceed 220 tions of use (3)
acetic acid, and 1- and as an acidifier in ppm, hydrogen
hydroxyethylidene-1, scald tanks as a peroxide will not
1-diphosphonic acid scald additive exceed 110 ppm,
(HEDP) and HEDP will not
exceed 13 ppm
Peroxyacetic acid, Meat and poultry Maximum 21 CFR None under the
octanoic acid, acetic carcasses, parts, trim concentrations for 173.370 accepted
acid, hydrogen and organs meat carcasses, conditions of use
peroxide, parts, and organs: (3)
peroxyoctanoic acid, Peroxyacetic acids
and 1- 220 ppm, hydrogen
hydroxyethylidene-1, peroxide 75 ppm;
1-diphosphonic acid Maximum
(HEDP) concentrations for
poultry carcasses,
parts, and organs:
Peroxyacetic acids
220 ppm, hydrogen
peroxide 110 ppm,
HEDP 13 ppm
A mixture of (1) Process water for In either application, Food Contact None under the
peroxyacetic acid, washing, rinsing, the level of Substance accepted
hydrogen peroxide, cooling, or otherwise peroxyacetic acid Notification conditions of use
acetic acid, and 1- for processing meat will not exceed 230 No. FCN 323 (6)
hydroxyethylidene-1, carcasses, parts, ppm, hydrogen
43
1-diphosphonic acid trim, and organs; and peroxide will not
(HEDP) (2) process water exceed 165 ppm,
applied to poultry and HEDP will not
parts, organs, and exceed 14 ppm
carcasses as a
spray, wash, rinse,
scald water
An aqueous mixture Added to process At a level not to Food Contact None under the
of peroxyacetic acid, water applied to exceed 2,000 ppm Substance accepted
hydrogen peroxide, poultry parts, organs, peroxyacetic acid Notification conditions of use
acetic acid, and 1- and carcasses as a and 136 ppm HEDP No. FCN 880 (6)
hydroxyethylidene-1, spray, wash, rinse,
1-diphosphonic acid dip, chiller water,
(HEDP) immersion baths, or
scald water
A combination of two (1) Process water for An equilibrium Acceptability None under the
aqueous mixtures washing, rinsing, solution of peracetic determination accepted
(FCN 323 and FCN cooling, or otherwise acid (15%), conditions of use
880) of Peroxyacetic for processing meat hydrogen peroxide (6)
(peracetic) acid, carcasses, parts, (10%), and stabilizer
hydrogen peroxide, trim, and organs; and (<1%) using a
acetic acid, and (2) process water combination of FCN
stabilizer 1- applied to poultry 323 and FCN 880
hydroxyethylidene-1, carcasses as a
1-diphosphonic acid spray, wash, rinse,
(HEDP) dip, chiller water, or
scald water
An aqueous mixture (1) Water or ice for In either application, Food Contact None under the
of peroxyacetic acid, washing, rinsing, the level of Substance accepted
hydrogen peroxide, cooling, or otherwise peroxyacetic acid Notification conditions of use
acetic acid, and 1- processing whole or will not exceed 220 No. FCN 887 (6)
hydroxyethylidene-1, cut meat, including ppm, hydrogen
1-diphosphonic acid parts, trim, and peroxide will not
(HEDP) and organs; and, (2) exceed 85 ppm, and
optionally sulfuric water or ice applied HEDP will not
acid to whole or cut exceed 11 ppm
poultry including measured prior to
parts, trim, and application.
organs as a spray,
wash, rinse, dip,
chiller water or
scalder water
An aqueous mixture Red meat carcasses, The level of Food Contact None under the
of peroxyacetic acid, parts, and trim peroxyacetic acid Substance accepted
hydrogen peroxide, will not exceed 230 Notification conditions of use
acetic acid, and 1- ppm, hydrogen No. FCN 951 (6)
1-diphosphonic acid exceed 75 ppm, and
(HEDP) and sulfuric HEDP will not
acid exceed 13 ppm.
A mixture of (1) Water or ice for The level of PAA Food Contact None under the
peroxyacetic acid washing, rinsing, not to exceed 220 Substance accepted
44
(PAA), hydrogen cooling, or ppm, hydrogen Notification conditions of use
peroxide, acetic acid, processing whole or peroxide will not No. FCN 993 (6)
and 1- cut meat including exceed 80 ppm,
hydroxyethylidene-1, carcasses, parts, and HEDP will not
1-diphosphonic acid trim, and organs; and exceed 1.5 ppm
(HEDP) (2) water or ice measured prior to
applied to whole or application
cut poultry including
parts, trim, and
organs as a spray,
wash, rinse, dip,
chiller water, or scald
Water
An aqueous mixture In process water or The level of Food Contact None under the
of peroxyacetic acid, ice for washing, peroxyacetic acid Substance accepted
hydrogen peroxide, rinsing, storing, or will not exceed 220 Notification conditions of use
acetic acid, and 1- cooling of processed ppm, hydrogen No. FCN 1082 (6)
hydroxyethylidene-1, and preformed meat peroxide will not
1-diphosphonic acid and poultry products exceed 85 ppm, and
(HEDP) HEDP will not
exceed 11 ppm.
An aqueous mixture In process water The level of Food Contact None under the
of peroxyacetic acid, used for washing, peroxyacetic acid Substance accepted
hydrogen peroxide, rinsing, cooling or will not exceed 220 Notification conditions of use
acetic acid, and 1- otherwise for ppm, hydrogen No. FCN 1089 (6)
hydroxyethylidene-1, processing meat peroxide will not
1-diphosphonic acid carcasses, parts, exceed 160 ppm,
(HEDP) trim, and organs; and and HEDP will not
in process water exceed 11 ppm.
applied to poultry
parts, organs, and
carcasses as a
spray, wash, rinse,
scald water
An aqueous mixture In process water or The level of Food Contact None under the
of peroxyacetic acid, ice used for washing, peroxyacetic acid Substance accepted
hydrogen peroxide, rinsing, cooling or will not exceed 220 Notification conditions of use
1-hydroxyethylidene- processing whole or ppm, hydrogen No. FCN 1093 (6)
1, 1-diphosphonic cut meat including peroxide will not
acid (HEDP), and parts, trim, and exceed 80 ppm, and
optionally sulfuric organs; and in HEDP will not
acid process water or ice exceed 13 ppm
applied to whole or measured prior to
cut poultry including application.
parts, trim and
organs, and
carcasses as a
spray, wash, rinse,
scald water
45
An aqueous mixture Red meat carcasses, The level of Food Contact None under the
of peroxyacetic acid, parts, trim, and peroxyacetic acid Substance accepted
hydrogen peroxide, organs will not exceed 230 Notification conditions of use
acetic acid, 1- ppm, hydrogen No. FCN 1094 (6)
1-diphosphonic acid exceed 75 ppm, and
(HEDP), dipicolinic HEDP will not
acid, and sulfuric acid exceed 1 ppm, and
dipicolinic acid will
not exceed 0.5 ppm.
A mixture of Use as a spray, Not to exceed 220 Food Contact None under the
peroxyacetic acid, rinse, dip, chiller ppm peroxyacetic Substance accepted
hydrogen peroxide, water or scald water acid (PAA), 162 ppm Notification conditions of use
acetic acid and for poultry carcasses, hydrogen peroxide, No. FCN 1096 (3)
hydroxyethylidene- parts, and organs. and 13 ppm 1-
1,1-diphosphonic hydroxyethylidene-
acid (HEDP) and 1,1-diphosphonic
water acid (HEDP)
A mixture of Use as a spray, Not to exceed 220 Food Contact None under the
peroxyacetic acid, rinse, dip, chiller ppm peroxyacetic Substance accepted
hydrogen peroxide, water or scald water acid (PAA), 162 ppm Notification conditions of use
acetic acid and for raw meat hydrogen peroxide, No. FCN 1236 (3)
hydroxyethylidene- carcasses, parts, trim and 13 ppm 1-
1,1-diphosphonic and organs. hydroxyethylidene-
acid (HEDP) and 1,1-diphosphonic
water acid (HEDP)
A mixture of sodium As an antimicrobial Sufficient for purpose Acceptability None under the
bicarbonate and agent when used in determination accepted
sodium carbonate packaged meat or conditions of
with a GRAS poultry products. use (1)
approved activator Moxiyo packets
absorbs oxygen and
releases carbon
dioxide to maintain a
low oxygen
atmosphere in
packaged meat or
poultry products
when packets are
placed next to meat
or poultry products.
(Note – When Moxiyo
packets are placed
next to packaged
beef jerky, the water
activity (aw) of the
beef jerky must be no
higher than 0.88).
A solution of water, Various RTE meat Applied as a spray Acceptability Listed by common
lactic acid, propionic products, e.g., hot for 20-30 seconds of determination or usual name in
acid, and acidic dogs. continual application the ingredients
calcium sulfate just prior to statement (2)
(solution with a pH packaging
46
range of 1.0-2.0)* *Propionic acid may
be removed from the
solution; sodium
phosphate may be
added to the
solution as a
buffering agent (the
amount of sodium
phosphate on the
finished product
must not exceed
5000 ppm measured
prior to application.
A solution of water, Raw comminuted To treat raw beef Acceptability Product must be
acidic calcium sulfate beef. during grinding to determination descriptively
and 85-95,000 ppm lower the pH of the labeled (2)
of lactic acid (solution product.
with a pH range of
0.35 to 0.55)
A solution of water, Raw whole muscle Spray applied for up Acceptability Listed by common
acidic calcium beef cuts and cooked to 30 seconds of determination or usual name in
sulfate, lactic acid, roast beef and similar continual application the ingredients
and sodium cooked beef products *sodium phosphate statement of multi-
phosphate (solution (e.g., corned beef, on the finished ingredient
with a pH range of pastrami, etc.). product must not products. Single
1.45 to 1.55) exceed 5000 ppm. ingredient roast
beef products and
raw whole muscle
beef cuts must be
descriptively
labeled (2)
PA solution of water, Cooked poultry Spray applied for 20 Acceptability Listed by common
acidic calcium carcasses and parts. to 40 seconds of determination or usual name in
sulfate, lactic acid, continual application the ingredients
and sodium * sodium phosphate statement of multi-
phosphate (solution on the finished ingredient
with a pH of 1.45 to product must not products. Single
1.6) exceed 5000 ppm. ingredient whole
muscle cuts of
poultry must be
descriptively
labeled (2)
A solution of water, Beef jerky Applied to the Acceptability Listed by common
acidic calcium surface of the determination or usual name in
sulfate, lactic acid, product with a the ingredients
and disodium phos- contact time not to statement (2)
phate (solution with a exceed 30 seconds
pH of 1.0 to 2.0)
Potassium diacetate Various meat and Not to exceed 0.25 Acceptability Listed by common
poultry products percent of the determination or usual name in
which permit the product formulation the ingredients
addition of statement (2)
47
antimicrobial agents,
e.g., hot dogs
Potassium Ready-to-eat Up to 0.5 Acceptability Listed by
propionate/Propionic meat and percent (by determination common or usual
acid poultry, where weight of total name in the
antimicrobials are formulation) ingredients
permitted statement (4)
Potassium sorbate Added to raw 0.0703 % by weight Acceptability Listed by common
boneless beef in the of total formulation determination or usual name in
production of dry of raw meat. the ingredients
beef snacks and statement with a
beef jerky as a mold qualifying
inhibitor. statement
disclosing the
treatment and
purpose, such as
"potassium
sorbate added to
retard mold
growth" (2)
Potassium sorbate Dry sausage, 10 percent in water Acceptability Listed by

imitation dry solution applied to: determination common or usual
sausage, dry beef (1) the external name in the
snacks and beef surface of product, ingredients
jerky as an external (2) casings after statement (2) with
mold inhibitor stuffing or (3) a qualifying
(applied by dipping or casings dipped in statement
spraying). solution prior to disclosing the
stuffing.
treatment and
purpose, such as
“dipped in
potassium
sorbate to retard
mold growth.”
Propylene glycol (1) Poultry water pre- (1) Not to exceed 50 Acceptability None under the
(PG) and lactic acid chiller spray ppm calculated as determination accepted
(FDA, PNC 1537) or applications; whole free available conditions of use
phosphoric acid (FDA bird chillers and post chlorine (measured (1)
PNC 836) as an chiller wash and/or in the incoming
spray applications. potable water) (2)
adjuvant to sodium
(2) Poultry chiller red Not to exceed 5
hypo-chlorite in
water (i.e., poultry ppm calculated as
process water for chiller water free available
poultry products recirculated, usually chlorine (measured
through heat at influent to chiller)
exchangers, and
reused back in the
chiller)
Salmonella phage Beef products At levels up to 108 GRAS Notice None under the
preparation PFU/g. No. 000468 accepted
containing the conditions of use
bacterial (1)
48
monophages FO1a
and S16
Salmonella phage Poultry Applied at 1 x 108 GRAS Notice None under the
preparation PFU/g No. 000603 accepted
consisting of two conditions of use
monophages (BP-63 (2)
and BP-12
Triumvirate)
Skim milk or dextrose Meat and poultry Not to exceed 2 GRAS Notice Listed by common
cultured with sausages including percent by weight of No. 000128 or usual name in
propionibacterium those with standards the finished product the ingredients
freudenreichii subsp. of identity which statement
Shermanii permit the use of (2)
antimicrobial agents
Sodium Benzoate Ready-to-eat meat Up to 0.1 percent 21 CFR Listed by common
and benzoic acid and poultry products (by weight of total 184.1733 or usual name in
that permit the use of formulation) the ingredients
statement (4)
any safe and suitable
antimicrobial agent
Sodium citrate Non-standardized Not to exceed 1.3 Acceptability Listed by common

buffered with citric and standardized percent of the determination or usual name in
acid to a pH of 5.6 comminuted meat product formulation the ingredients
and poultry products in accordance with statement (2)
which permit ingre- 21 CFR 184.1751
dients of this type
Sodium diacetate, Ready-to-eat meat The maximum level 21 CFR Listed by common
sodium propionate, and poultry products for the combination 184.1784 and or usual name in
and sodium benzoate that permit the use of cannot exceed (by 184.1733 the ingredients
and benzoic acid weight of total
any safe and suitable statement (4)
formulation) 0.5
antimicrobial agent percent for sodium
propionate, 0.25
percent for sodium
diacetate, and 0.1
percent for sodium
benzoate and
benzoic acid.
Sodium hypochlorite Red meat carcasses Applied as a spray Acceptability None under the
available chlorine
measured prior to
application
Sodium hypochlorite On whole or Applied as a spray Acceptability None under the
available chlorine
measured prior to
49
application
Sodium hypochlorite In water used in meat Not to exceed 5 ppm Acceptability None under the
processing calculated as free determination accepted
available chlorine conditions of use
(1)
Sodium hypochlorite In water used in Not to exceed 50 Acceptability None under the
Sodium hypochlorite Poultry chiller water Not to exceed 50 Acceptability None under the
in the incoming
potable water)
Sodium hypochlorite Poultry chiller red Not to exceed 5 ppm Acceptability None under the
exchangers, and
reused back in the
chiller)
Sodium hypochlorite Reprocessing 20 ppm calculated 9 CFR 381.91 None under the
carcasses chlorine Note: conditions of use
Agency guidance (1)
has allowed the use
of up to 50 ppm
calculated as free
available chlorine
Sodium hypochlorite On giblets (e.g., Not to exceed 50 Acceptability None under the
influent to a
Sodium hypochlorite Beef primals 20 ppm calculated Acceptability None under the
(1)
Sodium metasilicate Component of Not to exceed 2 Acceptability None under the
marinades used for percent by weight of determination accepted
raw meat and poultry the marinade conditions of use
products (1)
Sodium metasilicate Raw beef carcasses, A 4 percent (plus or Acceptability None under the
subprimals, and minus 2 percent) determination accepted
trimmings solution conditions of use
(1)
Sodium metasilicate RTE meat and Up to a 6 percent Acceptability None under the
poultry products solution applied to determination accepted condition
the surface of the of use (1)
product at a rate not
to exceed 300 ppm
50
of the finished
product
Sodium metasilicate RTE poultry products Up to 15 percent of Acceptability None under the
and sodium a solution of sodium determination accepted condition
carbonate blend metasilicate and of use (1)
sodium carbonate
(sodium metasilicate
not to exceed 6
percent) applied as
a surface application
at a rate not to
exceed 700 ppm by
weight of the
finished poultry
product
Sodium propionate/ Ready-to-eat meat Up to 0.5 percent 21 CFR Listed by common
Propionic acid and poultry, where (by weight of total 184.1784 and or usual name in
antimicrobials are formulation) 184.1081 the ingredients
permitted.
statement (4)
Trisodium phosphate Raw poultry Pre-chill: Applied Acceptability None under the
carcasses, parts, and to carcasses or determination accepted
giblets parts as a spray conditions of use
or dip up to 15 (1)
seconds using an
8-12 percent
solution within the
temperature
range of 65° F to
85° F. Applied to
giblets as a spray
or dip up to 30
seconds using an
8-12 percent
solution. Both
applied in
accordance with
good
manufacturing
practice.(21 CFR
182.1778)
Post-chill: Applied to
carcasses or parts
as a spray or dip up
to 15 seconds using
an 8-12 percent
solution within a
temperature range
of 45° F to 55° F
and used in
accordance with
good manufacturing
51
practice. (9 CFR
424.21 (c) and 21
CFR 182.1778)
Antioxidants
BHA (butylated “Brown N Serve” 0.02 percent in Acceptability Listed by common
hydroxyanisole) sausages combination with determination or usual name in
other antioxidants the ingredients
for use in meat, statement (4)
based on fat content
BHT (butylated “Brown N Serve” 0.02 percent in Acceptability Listed by common
hydroxytoluene) sausages combination with determination or usual name in
other antioxidants the ingredients
for use in meat, statement (4)
based on fat content
A combination of Dried turkey broth At a level not to Acceptability None under the
canola oil, mono- and powder exceed 0.12 percent determination accepted
di-glycerides, the during production of conditions of use
natural spice extract dried turkey broth (1) except for
rosemary, and powder rosemary extract.
natural mixed Rosemary extract
tocopherols derived should be
from sunflowers identified as
“rosemary extract,
flavoring, or
natural flavoring” in
the ingredients
statement
Binders
A combination of Turkey ham and Combination not to Acceptability Listed by common
food starch (e.g., water products and exceed 3 percent of determination or usual name in
modified corn starch) cured pork products the product the ingredients
and carrageenan where binders are formulation with statement (2)
permitted per 9 CFR carrageenan not to
319.104 exceed 1.5 percent
(9 CFR 424.21(c))
A mixture of Raw poultry filets, Applied as a Acceptability Listed by common

carrageenan, whole carcasses, brine solution determination or usual name in
sodium carbonate, and parts not to exceed the ingredients
and xanthan gum 0.65% by weight statement (4)
in the finished
product
A mixture of Sausages where Not to exceed 3.5 Acceptability Listed by common
carrageenan, whey binders are percent by weight of determination or usual name in
protein concentrate, permitted; cooked the product the ingredients
and xanthan gum poultry products; beef formulation statement
and poultry patties; (4)
modified breakfast
sausage, cooked
sausages, and
fermented sausages
covered by FSIS
52
Policy Memo 123;
and modified
substitute versions of
fresh sausage,
ground beef, or
hamburger covered
by FSIS Policy Memo
121B.
A mixture of sodium Various meat and Mixture not to Acceptability Listed by common
alginate, calcium poultry products exceed 1.55 percent determination or usual name in
sulfate, glucono where binders are of product the ingredients
delta-lactone, and permitted formulation with the statement (4)
sodium sodium alginate not
pyrophosphate to exceed 1 percent
of the product
formulation and the
sodium
pyrophosphate not
to exceed 0.5
percent of the
product formulation
Beef collagen Various meat and Not to exceed 3.5 Acceptability Listed by common
poultry products percent of product determination or usual name in
where binders are formulation the ingredients
Beef protein As a coating or Beef protein is only GRAS Notice “Beef Protein”
marinade or addition used in beef food No. 000313 used when the
to beef patties mix products where protein
when the beef protein binders are concentration is
is used as (a) a water permitted and the 18% or less;
binding agent to ingredient “Beef “Concentrated
retain moisture Protein” is Beef Protein” used
and/or (b) used to appropriately when protein
block fat in cooked declared on the concentration is
product label of raw “Beef greater than 18%.
with Beef Protein” Final determination
product per 9 CFR will be made by
Section 317.2(c)(2). FSIS when label is
When used as a submitted for
marinade or coating, approval (2)
beef protein does
not exceed 0.8% by
weight of the final
product formulation.
When used in the
batter only, beef
protein does not
exceed 0.14% by
weight of the final
product formulation.
When used as both
coating and in the
53
batter, beef protein
does not to exceed
0.89% by weight of
the final product
formulation
Binders listed in 9 “Turkey ham and In accordance with 9 Acceptability Listed by common
CFR 424.21(c) for water products” CFR 319.104(d) and determination or usual name in
use in cured pork 424.21(c) the ingredients
products and poultry statement (2)
products
Canola Protein (CPI) Used as a binder in Up to 2% of product GRAS Notice Listed by the
and Hydrolized ground meat (beef formulation No. 000386 common or usual
Canola Protein and pork patties) and name in the
(HCPI) whole muscle poultry ingredient
products where statement (2)
binders are permitted
Carboxymethyl Poultry franks Not to exceed 3.5 Acceptability Listed by common
cellulose (cellulose percent of the determination or usual name in
gum) product formulation the ingredients
statement (4)
Carboxymethyl Cured pork products Not to exceed 3 Acceptability Listed by common
cellulose percent of product determination or usual name in
statement (4)
Carrageenan Thickener in Not to exceed Acceptability Listed by common
batter used to 0.5°/o of the product determination or usual name in
prepare poultry formulation the ingredients
franks statement (4)
Carrot Fiber Various comminuted Not to exceed 3.5 GRAS Notice List as “isolated
meat and poultry percent of the No. 000116 carrot product”
products where product formulation (2)
Cellulose, powdered Various comminuted Not to exceed 3.5 Acceptability Listed by common
conforming to the poultry products percent of the determination or usual name in
specifications in the where binders are product formulation the ingredients
Food Chemicals permitted statement (2)
Codex 5th Edition
Chicken Protein Whole muscle poultry Not to exceed Acceptability Listed by common
food products where 0.80 percent of the determination or usual name in
binders are permitted final product the ingredients
provided the protein formulation statement (2)
is used in products of
the same kind (e.g.,
chicken protein in a
marinade injected
into whole muscle
chicken food
products)
Chicken Protein, Various poultry As a coating applied GRAS Notice Listed by common
concentrated Turkey products where the to the product and/or No. 000168 or usual name in
Protein protein solution is as a portion of the the ingredients
used in products of batter. Not to statement (2)
the same kind (e.g., exceed 0.8 percent
chicken protein in a of product formula-
54
coating of a breaded tion when applied as
chicken fritter) a protein coating
only, 0.14 percent of
product formulation
when used in the
batter only, and 0.89
percent of product
formulation when
used as both a
coating and in the
batter
Citrus fiber products In whole muscle cuts Not to exceed 3.0% GRAS Notice Listed as “Citrus
derived from the of meat and poultry of product No. 541 Fiber” in the
albedo or pith layer of and various formulation ingredient
lemon or lime peels comminuted meat statement (2)
with or without guar and poultry products
gum (containing a where binders are
minimum of 85% permitted
dietary fiber based on
appropriate AOAC
method of analysis)
Citrus fiber Various whole Level not exceeding GRAS Notice Listed as “isolated
(containing less than muscle and the product’s No. 000599 citrus product,”
85% dietary fiber comminuted meat standard of identity which would also
based on appropriate and poultry products limits with a include the
AOAC methods of and RTE meat and maximum of 5% of residual sucrose
analysis) poultry products total product without the need to
where binders are formulation label it separately
permitted (2)
Corn Bran Fiber As a formulation aid Not to exceed 2 GRAS Listed as “corn
(containing a or as a texturizer in percent of the Notice No. bran fiber in the
minimum of 85% ground, whole product formulation 000427, ingredients
dietary fiber based on muscle, emulsified (21 CFR statement (2)
edappropriate AOAC and processed meat 170.3(o)(14
method of analysis) and poultry products, )), (21 CFR
including sauces, 170.3(o)
soups and gravies, (32))
where binders are
permitted
Guar powder, Various meat and Not to exceed 3.0 Acceptability Listed by common
micronized poultry products percent of the determination or usual name in
where binders are product formulation the ingredients
Hydroxypropyl Seasoning mixtures Sufficient for Acceptability Listed by common
methylcellulose added to sauces and purpose determination or usual name in
gravies produced the ingredients
under FDA statement (2)
jurisdiction that will
be used in meat and
poultry products
Hydroxypropyl Thickener in meat Not to exceed 1 Acceptability Listed by common
methylcellulose and poultry pot pie percent of the determination or usual name in
55
fillings, sauces, product formulation the ingredients
soups, and gravies statement (2)
Inulin Various meat and 2 to 5 percent of the Acceptability Listed by common
poultry products product formulation determination or usual name in
(e.g., frankfurters, and GRAS the ingredients
sausage, patties, Notice No. statement (2)
loaves, pates) where 000118
Konjac flour Meat and poultry No to exceed 3.5 Acceptability Listed by common
products in which percent of the determination or usual name in
starchy vegetable product formulation the ingredients
flours are permitted individually or statement (2)
collectively with
other binders
Methylcellulose Various comminuted Not to exceed 3.5 Acceptability Listed by common
meat and poultry percent of the determination or usual name in
products where product formulation the ingredients
binders are permitted statement (2)
Methylcellulose Thickener in meat Not to exceed Acceptability Listed by common

and poultry pot pie 1 percent of the determination or usual name in
fillings, sauces, product formulation the ingredients
soups, and gravies; a as a thickener in statement (2)
binder in poultry meat and poultry pot
patties, loaves, and pie fillings, sauces,
nuggets; a binder in soups, and gravies;
meat patties, loaves, 1.6 percent as a
and nuggets; binder in poultry
texturizer in Policy patties, loaves, and
Memo 121B and 123 nuggets; 0.25
products. percent as a binder
in meat patties,
loaves, and nuggets;
0.6 percent as a
texturizer in Policy
Memo 121B and
123 products
Microcrystalline As a fat replacer and In standardized Acceptability Listed as “cellulose
cellulose and sodium binder in comminuted meat determination gel, cellulose gum”
carboxymethylcellu- standardized and and poultry products in the ingredients
lose non-standardized where binders are statement (2)
comminuted meat permitted and in
and poultry products non-standardized
comminuted meat
and poultry products
at levels up to 3
percent
MPEs (Meat Protein As binding agents In non-standardized Acceptability Listed as “partially
Extracts) (poultry and coatings meat and poultry determination hydrolyzed (source
protein, beef protein, (flavorings) in meat products that permit of protein) in the
and pork protein). and poultry products binders at levels not ingredients
Produced through the of the same species to exceed 0.89% by statement (2)
use of Flavourzyme weight and in
enzyme up to 0.5% standardized meat
56
by weight of raw and poultry products
meat and poultry where standards of
products or the identity permit at
combination of levels not to exceed
Flavourzyme and 0.89% by weight
Protamex enzymes
up to 0.5% each by
weight of raw meat
Oat Fiber Various meat Not to exceed 3.5 Acceptability Listed as “isolated
products (e.g., percent of the determination oat product” or
frankfurters, sausage product formulation “modified oat
patties, loaves) product” in the
where binders are ingredients
permitted and whole statement. Whole
muscle meat muscle meat
products products must be
descriptively
labeled (4)
Oat Fiber (containing In whole muscle cuts Not to exceed 3.5% Acceptability Listed as “Oat
a minimum of 85% of meat and poultry of product determination Fiber” in the
dietary fiber based on and comminuted formulation ingredient
appropriate AOAC meat and poultry statement
method of analysis) products where
Oat Hull Fiber Various non- Not to exceed 3.5 GRAS Notice Listed as “isolated
standardized percent of the No. 000261 oat product” in the
comminuted meat product formulation ingredients
products statement (2)
Oat Hull Fiber Whole muscle and Not to exceed 3.5 GRAS Notice Listed as “isolated
comminuted poultry percent of the No. 000342 oat product” in the
products where product formulation ingredients
Oat Hull Fiber In whole muscle cuts Not to exceed 3.5% Acceptability Listed as “Oat Hull
(containing a of meat and poultry of product determination Fiber” in the
minimum of 85% and comminuted formulation ingredient
dietary fiber based on meat and poultry statement
appropriate AOAC products where
method of analysis) binders are permitted
Oat Hull Fiber Anti-caking agent At levels below 2 % GRAS Notice Listed as “oat
(containing a within powdered or (w/w) of the dry No. 000261 hull fiber” or as
minimum of 85% crystallized organic mixtures, and at “isolated oat
dietary fiber based acids and/or levels of 0.1% or product” (if under
on appropriate oleoresin- less of the total 85% dietary fiber)
AOAC method of containing product in the ingredients
analysis) injectable brines for formulation statement (2)
meat and poultry
Orange pulp, dried Non-standardized Not to exceed 3.5 Acceptability List as “citrus flour”
whole muscle meat percent of the determination or “dried orange
and poultry products product formulation pulp” (2)
where binders are
permitted and
57
standardized whole
muscle meat and
poultry products
where standards of
identity permit the
use of binders
Orange pulp, dried Various ground meat Not to exceed 3.5 GRAS Notice List as “citrus flour”
and orange pulp, and poultry products percent of the No. 000154 or “dried orange
dried with guar gum where binders are product formulation pulp” (2)
permitted
Orange pulp, dried Various ground meat Not to exceed 3.5 GRAS Notice List as “citrus flour”
and orange pulp, and poultry products percent of the No. 000487 or “dried orange
dried with guar gum where binders are product formulation pulp” with guar
permitted gum (2)
Orange pulp, dried Processed egg Not to exceed 3.0% Acceptability Listed as "citrus
and orange pulp, products (liquid, of total product determination flour" or "dried
dried with guar gum frozen, and dried formulation orange pulp". If
whole eggs) containing guar
gum, label as
"citrus flour with
guar gum" or
"dried orange
pulp with guar
gum". (2)
Partially hydrolyzed Various meat and Not to exceed 3.5 Acceptability Listed by common
proteins poultry products percent of the determination or usual name in
permitted. statement (2)
Pea fiber Standardized meat Sufficient for Acceptability Listed as “isolated
and poultry products purpose determination pea product” (2)
where binders are
permitted and non-
standardized meat
and poultry products,
e.g., meat patties and
poultry nuggets
Pea protein Various whole Not to exceed the GRN 1581 Listed as “pea
proteolysate muscle and product’s specific protein
comminuted meat standard of identity proteolysate”’ or
and poultry products limits and not more ‘pea protein
and RTE meat and than 7% of the total isolate’.(2)
poultry products product formulation
Pectin Various meat and Not to exceed 3 Acceptability Listed by common
Plum extract, Plum Whole cuts of meat Not to exceed Up to Acceptability List as “isolated
puree, Plum fiber, and poultry products. 2% product Determination plum product”
Plum powder Various, meat and formulation
poultry products
where binders are
permitted.
58
Pork collagen Various meat and Not to exceed 3.5 Acceptability Listed by common
poultry food products percent of the determination or usual name in
Pork skin proteins Various meat Not to exceed 1.5 Acceptability Listed by common
products where percent of product determination or usual name in
binders are permitted formulation the ingredients
statement (4)
Pork Protein As a coating or Pork protein is only GRAS Notice “Pork Protein”
marinade or addition used in pork No. 000314 used when the
to pork when the pork products where protein
protein is used as (a) binders are concentration is
water binding agent permitted and the 21% or less;
to retain moisture ingredient “Pork “Concentrated
and/or (b) block fat in Protein” is Pork Protein” used
cooked product appropriately when protein
declared on the concentration is
label of raw “Pork greater than 21%.
with Pork Protein” Final determination
product per 9 CFR will be made by
Section 317.2(c)(2); FSIS when label is
when used as submitted for
marinade or protein approval for “Pork
coating not to with Pork Protein”
exceed 0.8% by product (2)
weight of final
product formulation;
when used in batter
only not to exceed
0.14% by weight of
final product
formulation; when
used as both coating
and in batter not to
exceed 0.89% by
weight of final
product formulation
Potato fiber Whole muscle poultry Not to exceed 3.5 GRAS Notice Listed as “isolated
products and percent of product No. 000310 potato product” (2)
comminuted meat formulation
where binders are
permitted
Potato protein isolate Various whole Not to exceed 3.0 GRAS Notice Listed as “potato
muscle and percent of the No. 000447 protein isolate” in
comminuted meat product formulation the ingredients
and poultry products statement (2)
where binders are
permitted
Psyllium Husk As a binder in meat At levels up to 0.3% Acceptability Listed as
and poultry products of total product determination “Psyllium” or
where binders are weight “Psyllium Husk” in
59
permitted the ingredients
statement (2)
Rice bran Various comminuted Not to exceed 3.5 Acceptability Listed by common
meat and poultry percent of the determination or usual name in
products where product formulation the ingredients
(e.g., hot dogs,
meatballs, and
chicken patties)
Rice starch Cured pork products Not to exceed 0.8 Acceptability Listed by common
percent of product determination or usual name in
statement (4)
Sodium alginate Various meat Not to exceed 1 Acceptability Listed by common
products where percent of the determination or usual name in
binders are permitted product formulation the ingredients
statement (2)
Sodium alginate Various poultry Not to exceed 0.8 Acceptability Listed by common
products where percent of the determination or usual name in
binders are permitted product formulation the ingredients
statement (2)
Soy Fiber (Okara) Sausages as Not to exceed 3.5 Acceptability Listed as “Isolated
provided for in 9 CFR percent of the determination Soy Product” in the
Part 319, bockwurst formulation individ- ingredients
ually or collectively statement (2)
with other binders
for use in meat
Soy Fiber (Okara) Chili con carne, chili Not to exceed 8 Acceptability Listed as “Isolated
con carne with beans percent of the determination Soy Product” in the
formulation ingredients
individually or statement (2)
collectively with
other binders for use
in meat
Soy Fiber (Okara) Spaghetti with Not to exceed 12 Acceptability Listed as “Isolated
meatballs and sauce, percent of the determination Soy Product” in the
spaghetti with meat formulation indivi- ingredients
and sauce and dually or collectively statement (2)
similar products with other binders
for use in meat
Soy Fiber (Okara) Various meat and Sufficient for Acceptability Listed as “Isolated
poultry products purpose determination Soy Product” in the
(e.g., patties, loaves, ingredients
pates) where binders statement (2)
are permitted
Sugar beet fiber Used as a binding In non-standardized GRAS Notice Listed as “sugar
and/or thickening meat and poultry No. 000430 beet pulp,” or
agent in standardized products at levels up “sugar beet
meat and poultry to 5%, and in powder,” or “sugar
products, and in non- standardized meat beet pulp powder”
standardized meat and poultry products in the ingredients
and poultry products where binding statement (2)
such as beef and and/or thickening
60
poultry patties, agents are
sausages, or chicken permitted.
links.
Transglutaminase Texturizing agent in Not to exceed 65 Acceptability Listed by common
enzyme meat and poultry ppm of the product determination or usual name in
food products where formulation the ingredients
texturizing agents statement (2)
and binders are
permitted
Transglutaminase Cross-linking agent in Not to exceed 65 Acceptability Listed by common
enzyme modified meat and ppm of the product determination or usual name in
poultry products formulation the ingredients
addressed in Policy statement (2)
Memos 121B and
123.
Transglutaminase Binding and cross- Not to exceed 100 Acceptability Listed by common
enzyme linking agent in ppm of the product determination or usual name in
uncooked formulation the ingredients
restructured chicken statement
breasts (2)
Trehalose Binding and purge Not to exceed 2 GRAS Notice Listed by common
control agent in percent of the No. 000045 or usual name in
various meat and product formulation the ingredients
poultry products statement (2)
where binders are
permitted
Xanthan gum Various meat and Non-standardized GRAS Notice Listed by common
(purified by recovery poultry products meat and poultry No. 000121 or usual name in
with ethyl alcohol) where binders are products and the ingredients
permitted products with a statement (4)
standard of identity
which currently
permit the use of
xanthan gum listed
in 9 CFR 424.21(c)
Coloring Agents
Annatto powder To tint sodium nitrite At less than 1 ppm Acceptability None under the
(annatto extract, containing cure meat per 1000 pounds of determination accepted
water, potassium or poultry blends for meat or poultry conditions of use
carbonate, potassium purposes of visual blending (1)
hydroxide) confirmation of
addition in batching
operations (in lieu of
FD&C Red #3)
Carmine (cochineal) To color isolated soy 0.2 to 0.4 percent of Acceptability Listed by common
protein for use in dry the hydrated protein determination or usual name in
cured acidified gel. The protein gel the ingredients
sausages must not exceed 30 statement (5);
percent of the meat Product name
food product requires qualifying
61
formulation statement such as
“Artificially
Colored”
Carmine (cochineal) To color non- Not to exceed Acceptability Listed by common
standardized fully 0.0075 percent of determination or usual name in
cooked poultry total finished product the ingredients
products and formulation statement (5);
standardized fully Product name
cooked poultry requires qualifying
products that permit statement such as
the use of coloring “Artificially
agents Colored”
Citric acid For use as color Sufficient for Acceptability Listed by common
stabilizer in egg purpose determination or usual name in
products the ingredients
statement (2)
Monopotassium For use as color Not to exceed 0.5 Acceptability Listed by common
phosphate or preservative in egg percent in liquid determination; or usual name in
monosodium products whole egg. If water 21 CFR the ingredients
phosphate is used as a carrier, 160.110(a) statement (2)
not to exceed 50%
of the solution
mixture by weight
Titanium dioxide To color non- Not to exceed 0.25 Acceptability Listed by common
standardized RTE percent by weight of determination; or usual name in
poultry products and the food product 21 CFR the ingredients
standardized RTE 73.575 statement (5).
poultry products that Product name
permit the use of requires qualifying
coloring agents statement
contiguous to
product name such
as “Artificially
Whitened” or
“Artificially
Lightened”
Tomato lycopene To color RTE meat Tomato lycopene GRAS Notice Listed by common
extract and products that permit extract used at a No. 000156 or usual name in
concentrate the use of coloring level not to exceed the ingredients
agents 50 mg/kg statement (5);
lycopene in Product name
product. Tomato requires qualifying
lycopene statement such as
concentrate used “Colored with
at a level not to lycopene tomato
exceed 100 mg/kg extract”
Of lycopene in
product.
Curing Accelerators (must be used only in combination with curing agents)

Potassium Cured pork and beef 87.5 oz. to 100 Acceptability Listed by common
erythorbate cuts; cured meat food gallons of pickle at determination or usual name in
62
products; cured 10 percent pump; the ingredients
comminuted poultry 7/8 oz. to 100 lbs. Of statement (2)
or poultry products meat, meat
byproduct or poultry
product; 10 percent
to surfaces of cured
meat cuts or poultry
products prior to
packaging
Denuding agents (may be used in combination. Must be removed from tripe by rinsing with potable
water.)
Calcium carbonate Denuding agent for Sufficient for Acceptability None under the
washing tripe purpose determination accepted
conditions of use
(1)
Calcium citrate Denuding agent for Sufficient for Acceptability None under the
conditions of use
(1)
Calcium hydroxide Denuding agent for Sufficient for Acceptability None under the
conditions of use
(1)
Potassium carbonate Denuding agent for Sufficient for Acceptability None under the
conditions of use
(1)
Potassium citrate Denuding agent for Sufficient for Acceptability None under the
conditions of use
(1)
Potassium hydroxide Denuding agent for Sufficient for Acceptability None under the
conditions of use
(1)
Tricalcium phosphate Denuding agent for Sufficient for Acceptability None under the
washing tripe purpose determination accepted condi-
tions of use (1)
Tripotassium Denuding agent for Sufficient for Acceptability None under the
phosphate washing tripe purpose determination accepted
conditions of use
(1)
Emulsifying Agents
DATEM (diacetyl Used to emulsify Sufficient for 9 CFR 424.21 Listed by common
tartaric acid esters shortening products* purpose or usual name in
of mono- and the ingredients
diglycerides) *9 CFR 424 also statement
refers to the use of “DATEM.”
DATEM in various
poultry products,
however the safety
has not been
63
confirmed in meat
other than
shortening.
Phospholipase A2 Egg products (egg Not to exceed GRN 183 Listed by common
enzyme derived yolks and whole 0.05 % of total or usual name
from a non-animal eggs) product formulation "Phospholipase”
source in the ingredients
statement. (2)
Phospholipase A2 Egg products (egg Not to exceed GRN 212 Listed by common
enzyme derived yolks and whole 0.05 % of total or usual name
from a non-animal eggs) product formulation "Phospholipase”
source in the ingredients
statement. (2)
Film Forming Agents

A mixture of invert Used to transfer Not to exceed 0.5% Acceptability None under the
sugar, water, flavorings, spices or of the total of the determination accepted
maltodextrin, malic coloring to the finished product conditions of use
acid, modified food packaging materials (1)
starch, pectin, and of meat and poultry
xanthan gum products
A mixture of water, Used to aid in the Sufficient for Acceptability None under the
glycerin, release of elastic purpose determination accepted
carrageenan, and netting on cooked conditions of use
cornstarch meat products that (1)
are cooked in elastic
netting
A mixture of water, Used to aid in the Sufficient for Acceptability “Caramel Color”
glycerin, release of elastic purpose determination listed as an
carrageenan, netting on cooked ingredient and as a
cornstarch, and meat products that product name
caramel are cooked in elastic qualifier (2)
netting
A mixture of water, Used to aid in the Sufficient for Acceptability “Smoke Flavor”
glycerin, release of elastic purpose determination listed as an
carrageenan, netting on cooked ingredient and as a
cornstarch, and meat products that product name
smoke flavoring are cooked in elastic qualifier (2)
netting
A mixture of water, For use as an aid in Not to exceed Acceptability Listed as "liquid
liquid smoke, citric the release of netting 2 percent of the determination smoke" in the
acid, phosphated and/or casing on product formulation ingredients
mono-and meat and poultry statement (1)
diglycerides, sodium products after
salt, cellulose gum, cooking
calcium chloride,
propylene glycol,
sodium alginate,
xanthan gum, and
potassium sorbate
64
liquid smoke, citric the release of netting 2 percent of the determination smoke" in the
acid, cellulose gum, and/or casing on product formulation ingredients
calcium chloride, meat and poultry statement (1)
propylene glycol, products after
sodium alginate, cooking
xanthan gum, and
potassium sorbate
liquid smoke, citric the release of netting 2 percent of the determination smoke and rice
acid, cellulose gum, and/or casing on product formulation bran extract" in
rice bran extract, meat and poultry the ingredients
calcium chloride, products after statement (1)
propylene glycol, cooking
sodium alginate,
xanthan gum, and
potassium sorbate
A mixture of water, For use as an aid in Not to exceed Acceptability None under the
propylene glycol, the release of 2 percent of the determination accepted
sodium alginate, netting and/or casing product formulation conditions of use
potassium sorbate, on meat and poultry (1)
citric acid, and products after
calcium chloride cooking
sunflower oil and the release of netting 2 percent of the determination smoke" in the
sunflower lecithin, and/or casing on product formulation ingredients
liquid smoke with meat and poultry statement (1)
polysorbate, citric products after
acid, calcium cooking
chloride, propylene
glycol, sodium
alginate, xanthan
gum, and potassium
sorbate
A solution of sodium Used to form a Quantity of the Acceptability List all ingredients
alginate, dextrose, calcium alginate- casing on the determination used in the casing
isolated pea protein, based casing on pork sausage ranges by common or
sugar, and and poultry from 8 to 15 percent usual name in the
maltodextrin (DE of sausages. of total product ingredients
6) used with a formulation and statement (4)
solution of calcium calcium alginate not
chloride, powdered to exceed 0.219
sugar, oleoresin percent of the
black pepper, and finished product
isolated pea protein. formulation
Canola oil Used as a release Applied on the Acceptability None under the
agent on belts freezer belt at a determination accepted
during the maximum amount conditions of use
freezing of raw of approximately 6 (2)
poultry products. pounds (1 gallon)
65
resulting in 0.001
g/in2 of canola oil
on the form freeze
belt.
Gelatin spice sheets To ensure even Sufficient for Acceptability None under the
distribution of purpose determination accepted
seasonings on conditions of use
cooked pork products (1)
Hydroxypropyl Film-forming agent in Not to exceed 4 Acceptability Listed by common
methylcellulose glazes for meat and percent of the determination or usual name in
poultry products product formulation the ingredients
statement (2)
Methylcellulose Film-forming agent in Not to exceed 3 Acceptability Listed by common
glazes for meat and percent of the determination or usual name in
poultry products product formulation the ingredients
for poultry products, statement (2)
3.5 percent of the
product formulation
for meat products
Sodium alginate, For use as a As a component Acceptability Listed as
guar gum, component in in sausage casing, determination "alginate-
dicalcium phosphate, sausage casing for specifically as part of based casing
acetylated distarch various types of the solution used to (sodium
adipate (modified food encase the sausage, alginate, guar
sausages, specifically
starch), and sodium at a range from 2 to gum, dicalcium
as part of the solution
hexametaphosphate 15% of total phosphate,
used to encase the
sausage product modified food
formulation starch, and
sodium
hexametaphosp-
hate)"at the end
of the ingredients
statement (4)
Sodium alginate, For use as a As a component in Acceptability Listed as “alginate-
acetylated distarch component in sausage casing, determination based casing
adipate (modified sausage casing for specifically as part of (sodium alginate,
food starch), and various types of the solution used to modified food
sodium starch, and sodium
sausages, specifically encase the sausage,
hexametaphosp-
hexametaphosphate as part of the solution at a range from 0.7
hate)”at the end of
used to encase the to 5.5% of the the ingredients
sausage casing solution and statement (4)
the dry mixture not
to exceed 0.6% of
total product
formulation
Flavoring Agents
A blend of lemon Various non Up to 3.5% of Acceptability Listed by common
juice and vinegar standardized raw, product formulation determination or usual name
cured, and ready to "lemon juice and
eat meat and poultry vinegar'' in the
products and on ingredients
standardized meat statement for
66
and poultry products various non
where flavoring standardized raw,
agents are permitted cured, and ready
to eat meat and
poultry products
and on
standardized
meat and poultry
products where
flavoring agents
are permitted.
Ground beef and
ground poultry
must be
descriptively
labeled (4)
Adenosine 5'- As a flavor enhancer Not to exceed 200 GRAS Notice Listed by common
monophosphoric acid for meat and poultry ppm of the product No. 000144 or usual name in
(AMP) and its soups and soup formulation the ingredients
monosodium and mixes statement (2)
disodium salts
A mixture of L- Raw meat and Applied as a brine Acceptability Listed by
lysine and L- poultry products solution prior to determination common or usual
glutamic acid cooking and/or name in the
smoking not to ingredients
exceed 0.6% in statement (4)
finished product
Carboxypeptidase To accelerate the At levels of 1.2-6.0 GRAS Notice Listed as
enzyme preparation development of flavor milligrams TOS/kg No. 000345 Carboxypeptidase
during the ripening of fermented meat (CPG) enzyme or
process of fermented “enzyme” in the
meat ingredients
statement (2)
Encapsulated sodium Flavor enhancer in At a level not to Acceptability Listed by common
diacetate fresh and ready-to- exceed 1.0 percent determination or usual name in
eat (RTE) (total formula the ingredients
comminuted and weight) in statement.
whole muscle meat combination with Comminuted
and poultry added as other GRAS acids at product must be
a component in a level sufficient to descriptively
seasoning blends achieve a pH of 4.8 labeled. (2)
and meat and poultry – 5.5
sauces
Lactic acid As a flavor enhancer Not to exceed 0.367 Acceptability Product must be
added to pork fatty percent of the pork determination descriptively
tissue used in the fatty tissue, prior to labeled (4)
production of dehydration
dehydrated pork fatty
tissue
Laminaria japonica As a flavor enhancer Not to exceed 0.08 GRAS Notice Listed by common
(brown algae) or flavoring agent in percent of the No. 000123 or usual name in
marinades for meat product formulation the ingredients
67
and poultry, meat statement (2)
and poultry soups,
gravies, and
seasonings
Mixture of citrus As a natural flavoring Up to 1000 ppm of Acceptability Each ingredient

(orange) extract, in meat and poultry the final product determination listed by common
oregano extract, and products including formulation or usual name or
rosemary extract RTE, fresh, cooked collectively as
and frozen beef, “natural flavoring”
pork, and poultry (4)
products where
currently permitted by
FSIS regulations
Pea protein Various whole Not to exceed the GRN 1581 Listed as “pea
proteolysate muscle and product’s specific protein
comminuted meat standard of identity proteolysate”’ or
and poultry products limits and not more ‘pea protein
and RTE meat and than 7% of the total isolate’.(2)
poultry products product formulation
Potassium acetate Various meat and No to exceed 1.2 Acceptability Listed by common
product formulation the ingredients
statement (4)
Potassium citrate As a flavor or flavor Not to exceed Acceptability Listed by common
enhancing agent in 2.25% of the product determination or usual name in
meat and poultry formulation the ingredients
Sodium acetate and Various meat and As a combination, Acceptability Listed by common
sodium diacetate poultry products not to exceed determination or usual name in
mixture 0.80 percent of the ingredients
total formulation statement (4)
weight. Sodium
acetate not to exceed
0.50 percent of the
formulation weight;
Sodium diacetate not
to exceed 0.30
percent of the
formulation weight.
Sucralose Non-nutritive Not to exceed 500 Acceptability Listed by common
sweetener in various ppm in the product determination or usual name in
non-standardized formulation the ingredients
meat and poultry statement (2)
products
Trehalose As a flavor enhancer Not to exceed 2 Acceptability Listed by common

in non-standardized percent by weight of determination or usual name in
RTE meat and product formulation the ingredients
Miscellaneous
Activated charcoal Use of activated For single-use Food Contact None under the
charcoal in collecting only and the Substance accepted
and removing gases amount of Notification conditions of use
68
and liquid impurities activated charcoal No. FCN 1629 (6)
during the beef used will not
aging process. exceed 0.00135
wt.% or 13.5 ppm
on beef. The
inedible fat layer
that contains the
activated charcoal
will be cut off and
discarded prior to
retail.
Alkyl polyglycosides Hog scalding Sufficient for GRAS Notice None under the
purpose of No. 000237 accepted
increasing the conditions of use
wetting ability of the (1)
caustic solution
Alkyl polyglycosides Wash meat (i.e., beef Used at 2% active GRAS Notice None under the
carcasses after the solution level No. 000237 accepted condi-
hide has been followed by a tions of use (1)
removed to remove potable water rinse
any extraneous hair,
dirt, etc.) during
butchering
Ammonium To adjust the pH of Sufficient for Acceptability None under the
hydroxide brine solutions prior purpose to achieve determination accepted
to injection into meata brine solution with conditions of use
a pH of up to 11.6 (1)
An aqueous solution pH control agent in Arginine is added to Acceptability Salt and water
of arginine, brine solutions for the salt and water determination must be listed by
potassium hydroxide, beef subprimals or to brine solution and common or usual
salt, and water make beef patties the pH is adjusted. L-arginine: name on the
The potassium GRAS Notice ingredients
hydroxide is then No. 000290 statement
added and the pH is
adjusted
.
A 60/40 blend of To generate carbon Incorporated into Acceptability None under the
sodium bicarbonate dioxide in packages soaker pads at a determination accepted
and citric acid of raw whole muscle level not to exceed conditions of use
cuts of meat and 0.5 to 2 grams per (1)
poultry; raw meat and pad
poultry trimmings;
raw ground meat and
poultry
A mixture of potato For use in meats and In meats and poultry Acceptability Listed as “potato
starch, sodium and poultry as a binder as a binder where determination starch, sodium
postassium di-and where binders are binders are and postassium
triphosphate, permitted, although permitted at 3 di-and
dextrose, the presence of the percent of the triphosphate,
carrageenan, sodium ascorbate finished dextrose,
microcrystalline and sodium carrageenan,
cellulose (cellulose
69
gel), xanthan gum, erythorbate would microcrystalline
sodium ascorbate, limit the use of this cellulose
and sodium ingredient to cured (cellulose gel),
erythorbate products, and their xanthan gum,
levels of use must sodium ascorbate,
comply with the and sodium
limits prescribed in erythorbate" in the
9 CFR 424.21. ingredients
statement (2)
A mixture of sodium For use in whole At levels sufficient Acceptability Listed as “salt,
chloride, potassium muscle meats and for purpose determination potassium
chloride, and sodium poultry for sodium chloride, and
gluconate reduction sodium gluconate”
in the ingredients
statement (2)
A mixture of sodium For use in whole At a level of up to Acceptability Listed as “salt,
chloride, sodium muscle meats, meat 3% of product determination sodium gluconate,
ferrocyanide, products and poultry formulation potassium
potassium chloride, products for sodium chloride, and
magnesium reduction and curing sodium nitrite” in
carbonate, sodium the ingredients
nitrite, medium chain statement (2)
triglycerides (MCT)
and sodium
gluconate
A solution of water, To aid in the removal Sufficient for Acceptability For all edible
dextrose, glycerin, of residual blood from purpose determination tissue none under
maltose, and sodium beef, bison, pork, the accepted
phosphate lamb and goat conditions of use
carcasses after the unless the
typical Moisture Fat
exsanguination Free% (MFF%)
process is analysis shows
completed. treated carcasses
are not in
compliance with
retained water
requirements. (1)
Algal oil derived from For use as an Not to exceed 1.45 GRAS Notice Listed by common
Schizochytrium sp. alternative edible oil percent by weight of No. 000137 or usual name in
in the production of the product the ingredients
various meat and formulation for meat statement (2)
poultry products products and 0.87
percent by weight of
the product
formulation for
poultry products
Barley fiber For use as a Not to exceed 2.5 GRAS Notice Listed as “isolated
texturizer in sauces, percent by weight of No. 000344 barley product” in
soups, and gravies the product the ingredient
containing meat and formulation statement (2)
poultry
70
Cellulose (powdered) To facilitate grinding Not to exceed 2 Acceptability None under the
and shredding in percent of the determination accepted
cheese cheese conditions of use
(1)
Choline chloride with For use as a direct Not to exceed 6000 Acceptability Listed as “choline
or without replacement for ppm choline determination chloride” in the
magnesium stearate sodium chloride in chloride. When ingredient
meat and poultry magnesium stearate statement (1)
products including is used with choline
processed, ready-to- chloride it is used
eat (RTE), fresh and with 2% added
frozen meat and magnesium stearate
poultry products with
or without stated
standards of identity
or composition
Citroglycerides (citric To aid in the Used in a 5:1 GRAS Notice Listed by common
acid esters of mono- dispersion of lauric mixture with lauric No. 000222 or usual name in
and diglycerides) arginate (LAE) arginate with the the ingredients
maximum amount in statement (2)
meat and poultry
products not to
exceed 1125 ppm
Cultured Sugar In uncooked (raw) At up to 4.8 percent GRAS Notice Cultured cane and
(derived from cane, sausage meat of the product No. 000240 beet sugar listed
corn, or beets) formula by common or
usual name (e.g.,
“cultured cane
sugar) or as
“cultured sugar.”
Cultured corn
sugar listed as
“cultured corn
sugar” or “cultured
dextrose” (2)
Diacylglycerol oil For use as an Not to exceed 11 GRAS Notice Listed by common
alternative edible oil percent of the meat No. 000115 or usual name in
in the production of or poultry product the ingredients
various meat and formula statement (2)
poultry products
Dimethylpolysiloxane Antifoaming agent in Up to 10 ppm in 21 CFR None under the
(methyl polysilicone) soups, rendered fats, soups and rendered 173.340 and 9 accepted
curing solutions and fats; up to 50 ppm in CFR 424.21(c) conditions of use
non-curing brine curing solutions and (1)
solutions non-curing brine
solutions
Erythorbic Acid To delay Not to exceed 0.04 Acceptability Product must be
discoloration in percent of the determination descriptively
ground beef and product formulation labeled (2)
ground beef patties
71
Fish oil concentrate For use as an Not to exceed 2.9 GRAS Notice Listed by common
alternative edible oil percent by weight of No. 000105 or usual name in
the product
formulation for
poultry products
Fish oil For use as an Not to exceed 3.3 GRAS Notice Listed by common
(predominantly alternative edible oil percent by weight of No. 000193 or usual name in
sardine, anchovy, in the production of the product the ingredients
and tuna) various meat and formulation for meat statement (2)
the product
formulation for
poultry products
anchovy) in the production of the product the ingredients
the product
formulation for
poultry products
anchovy) in the production of the product the ingredients
microencapsulated various meat and formulation for meat statement (2)
the product
formulation for
poultry products
Glucose oxidase and To maintain a low Incorporated into Acceptability None under the
catalase enzymes oxygen atmosphere soaker pads such determination accepted
from Aspergillus in packages of raw that the enzymes do conditions of use
niger with a dextrose whole muscle cuts of not exceed 0.03 (1)
energy source and meat and poultry percent by weight of
sodium bicarbonate the meat or poultry
buffer
Glucose oxidase and To maintain a low Applied to the Acceptability Listed by common
catalase enzymes oxygen atmosphere surface of the determination or usual name in
from Aspergillus in packages of shelf- product such that the ingredients
niger with a dextrose stable, ready-to-eat, the enzymes do not statement (2)
energy source and meat products exceed 0.03 percent
sodium bicarbonate by weight of the
buffer meat food product
Glycerophospholipid For use as an Not to exceed 22.6 GRAS Notice Listed by common
cholesterol emulsifier in mg TOS/kg of total No. 000265 or usual name in
acyltransferase comminuted meat product formulation the ingredients
72
(GCAT) enzyme products statement (2)
preparation from
Bacillus licheniformis
expressing a
modified GCAT gene
from Aeromonas
salmonicida subsp.
salmonicida (GCAT
enzyme preparation)
Guar gum For use as whipping Not to exceed 0.5 Acceptability Listed by common
aid in egg products percent determination or usual name in
the ingredients
statement (2)
Hydrogen peroxide To minimize biofilm Not to exceed 100 Acceptability None under the
buildup on reverse ppm added just prior determination accepted
osmosis and to plasma entering conditions of use
ultrafiltration membranes (1)
membranes for
processing beef
plasma
Hydrogen peroxide Used as prescribed Used at 10 percent 21 CFR None under the
for alternative solution 178.1005 accepted
pasteurization conditions of use
treatments of egg (1)
products
Hydrolyzed gelatin To prevent moisture A 13 percent Acceptability Listed by common
loss from fresh cuts aqueous solution of determination or usual name in
of meat and poultry hydrolyzed gelatin the ingredients
sprayed on the statement. Label
surface not to must also bear a
exceed 2 percent statement,
hydrolyzed gelatin contiguous to the
by weight of the product name,
meat or poultry indicating product
has been coated
with hydrolyzed
gelatin to prevent
moisture loss. (4)
Medium and long For use as a Sufficient for GRAS Notice Listed by common
chain triacylglycerol supplementary purposes No. 000217 or usual name in
(tailored triglycerides source of vegetable the ingredients
containing oil in the production statement (2)
approximately 12 of various meat and
percent medium poultry products
chain fatty acids)
Microcrystalline For use as a fat Not to exceed Acceptability Labeled in the

cellulose coated with replacer and 2.77% by weight of determination correct order of
cellulose gum, potato moisture binder in the final products predominance
starch, sodium non-standardized followed by a
tripolyphosphate (a comminuted meat sublisting of each
73
stabilizer), chicken products or ingredient of the
egg white powder, standardized blend listed by its
tetrasodium comminuted meat common or usual
pyrophosphate (a products that permit name in the
stabilizer), and the use of binders ingredients
transglutaminase and phosphates statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sublisting of
the blend in the
ingredients
statement
Polyglycerol ester Added to fresh Not to exceed 60 Acceptability None under the
produced by livestock blood during ppm in the fresh determination accepted
transesterification of collection to eliminate livestock blood conditions of use
triglycerol with foaming (1)
soybean oil
Polyglycerol For use as an Sufficient for GRAS Notice Listed by common
polyricinoleic acid emulsifier in the purpose using good No. 000270 or usual name in
(PGPR) formulation of color manufacturing the ingredients
additives which are practices statement (2)
subsequently used in
processed meat and
poultry products for
which colors are
permitted
Potassium For use as a Sufficient for GRAS Notice Listed as Sea salt
magnesium chloride, replacement for a purpose No. 000403 (Potassium
and salt portion of the salt magnesium
normally used in chloride, and salt)
meat and poultry in the ingredients
Rice protein 1) For use as a Rice protein Acceptability The ingredient
replacement for fat comprised of 19% determination must be listed as
and/or meat or rice flour, 1% “Textured Rice
poultry in processed natrium (sodium) Protein with a
meat and poultry alginate, and 80% sublisting of
products (e.g. meat water used at a level ingredients in the
and poultry patties) not to exceed 25% ingredient
where the use of of the finished statement, i.e.,
ingredients of this product Textured Rice
type are permitted. Protein (water, rice
2) For use in the flour, sodium
formulation of alginate).”
substitute
standardized meat
named by an
expressed nutrient
74
content claim
described in 9 CFR
319.10 and 381.172
which allow the use
of ingredients of this
type as a
replacement for fat
Salmon oil For use as an Not to exceed 5.0 GRAS Notice Listed by common
the product
formulation for
poultry products
Silicon dioxide For use as anticaking Not to exceed 1.0 Acceptability Listed by common
agent in egg products percent in dried determination; or usual name in
whole eggs or yolks 21 CFR the ingredients
172.480 statement (2)
Small planktivorous For use as an Not to exceed 3.3 GRAS Notice Listed by common
pelagic fish oil alternative edible oil percent by weight of No. 000102 or usual name in
the product
formulation for
poultry products
Sodium bicarbonate Neutralize excess In an injected Acceptability Listed by common
acidity (maintain pH) solution, not to determination or usual name in
in fresh pork and exceed 0.5 percent the ingredients
beef cuts of the product statement (2)
formulation
Sodium bicarbonate Maintain pH and In an injected Acceptability Listed by common
reduce purge in fresh solution, not to determination or usual name in
turkey products exceed 0.5 percent the ingredients
of the product statement (2)
formulation
Sodium bicarbonate To soak natural 1.06 percent of an Acceptability None under the
casings to ease aqueous solution. determination accepted
stuffing Casings must be conditions of use
rinsed with potable (1)
water prior to
stuffing
Sodium carbonate Used as an anti- Up to 15 percent of Acceptability None under the
scaling agent with a solution of sodium determination accepted
authorized sodium metasilicate and conditions of use
metasilicate (SMS) sodium carbonate (1)
meat and poultry (sodium metasilicate
uses not to exceed 6
75
percent) applied as
a surface application
at a rate not to
exceed 700 ppm by
weight of the
authorized SMS
meat and poultry
product uses
Sodium carbonate For moisture At a minimum of 750 21CFR Listed by common
retention in meat and ppm in brine 184.1736 or usual name
poultry products solutions, in (i.e., sodium
accordance with carbonate) in the
current industry ingredients
standards of good statement (2)
manufacturing
practice
Sodium For use as whipping Not to exceed 0.1 Acceptability Listed by common
desoxycholate aid in egg products percent in egg determination or usual name in
products the ingredients
statement (2)
Sodium gluconate For use as a When used in Acceptability Listed as “sodium
stabilizer in emulsion- accordance with 21 determination gluconate” in the
type sausages CFR 182.6757 as a ingredients
(derived from its sequestraint and in statement (2)
sequestering accordance with
properties) good manufacturing
practice
Sodium hydroxide For application to 0.05 percent Acceptability None under the
poultry carcasses solution determination accepted
immediately after conditions of use
removal of feathers (1)
and prior to
evisceration to
minimize fecal
material from
adhering to the
carcass
Sodium hydroxide To adjust the pH of Sufficient for Acceptability None under the
and hydrochloric acid (species) plasma purpose to adjust pH determination accepted
during processing (in conditions of use
which it is exposed to (1)
heat) to prevent
gelling
Sodium lauryl sulfate For use as whipping Not to exceed 0.1 Acceptability Listed by common
aid in egg products percent in dried egg determination or usual name in
whites; Not to the ingredients
exceed 0.0125 statement (2)
percent in liquid or
frozen egg whites
Sodium nitrite For use on one side At a maximum level GRAS Notice Red meat
of a food packaging of 113 milligrams No. 000228 packaged in a film
film used for vacuum per square meter of containing sodium
packaging raw red film. nitrite must be
meat and raw whole coded with a “Use
76
muscle cuts of red or Freeze by” date
meat as a color not to exceed 34
fixative days after
packaging for
ground red meat
and 36 days for
whole muscle cuts
of red meat.
Sodium potassium To decrease the Not to exceed 0.5 GRAS Notice Listed by common
hexametaphosphate amount of cooked out percent of product No. 000316 or usual name in
juices in meat and formulation the ingredients
except where
otherwise prohibited
by the meat or
poultry inspection
regulations
Sodium For use as anticaking Not to exceed 2.0 Acceptability Listed by common
siliocoaluminate agent in egg products percent in dried determination; or usual name in
whole eggs or yolks 21 CFR the ingredients
160.105(d)(1) statement (2)
Stearidonic acid For use as an Sufficient for GRAS Notice Listed by common
(SDA) soybean oil ingredient in meat purpose No. 000283 or usual name in
and poultry products the ingredients
statement (2)
Triethyl citrate For use as whipping Not to exceed 0.03 Acceptability Listed by common
aid in egg products percent in liquid or determination or usual name in
frozen egg whites; the ingredients
not to exceed 0.025 statement (2)
percent in dried egg
whites
Triple salt of For use as a Sufficient for GRAS Notice Listed by common
magnesium, substitute for a purpose No. 000272 or usual name in
ammonium, and portion of the sodium the ingredients
potassium chloride chloride normally statement (2)
used in meat and
poultry products.
Trisodium phosphate To decrease the For meat food Acceptability Listed by common
(as a component of amount of cooked out products, 5 percent determination or usual name in
phosphate blends, juices in meat food of phosphate in the ingredients
not to exceed 40 products except pickle at 10 percent statement (4)
percent of the where otherwise pump level; 0.5 Note: Phosphates
phosphate blend) prohibited by the percent of may be collectively
meat inspection phosphate in meat designated as
regulations and food product (only “sodium
poultry food products clear solution may phosphates” or
except where be injected into meat “potassium
otherwise prohibited food product). For phosphates”
by the poultry poultry food
products inspection products, 0.5
regulations percent of total
77
product.
Trisodium For use as a Not to exceed 0.5 GRAS Notice Listed by common
diphosphate stabilizer, percent of No. 000300 or usual name in
moisturizer, and phosphate in the ingredients
sequestraint for use product statement (2)
in sausages (fine Note: Phosphates
emulsions) may be collectively
designated as
“sodium
phosphates” or
“potassium
phosphates”
Tuna oil For use as an Not to exceed 3.1 GRAS Notice Listed by common
the product
formulation for
poultry products
Xanthan gum To aid in suspending Not to exceed 2 Acceptability None under the
carrageenan and percent of the determination accepted
other insoluble solids amount of conditions of use
(e.g., starch and soy carrageenan (1)
protein) in the brine
tank before poultry
and ham pumping
Packaging Systems
Carbon monoxide Packaging fresh cuts The use of carbon Acceptability None under the
gas as part of of case ready muscle monoxide (0.4 Determination accepted
Cryovac’s modified meat and case ready percent), carbon conditions of use
atmosphere ground meat to dioxide (30 percent) (2)
packaging system maintain and nitrogen (69.6
(for use with 550P wholesomeness, percent) as part of
Tray/Lid and provide flexibility in the Cryovac low
LID551P) distribution, and oxygen modified
reduce shrinkage of atmosphere pack-
the meat aging system used
with 550P Tray /Lid
Carbon monoxide Packaging fresh cuts The use of carbon Acceptability None under the
gas as part of of case ready muscle monoxide (0.4 determination accepted
Cryovac’s modified meat and case ready percent), carbon conditions of use
wholesomeness percent) introduced
directly into the
package. System
uses a barrier lid
that only covers a
highly permeable
78
patch. The
permeable patch is
a one half inch hole
in the lid film.
Barrier lid removed
prior to display for
retail sale
Carbon monoxide Packaging fresh cuts The use of carbon GRAS Notice None under the
gas as part of the of case ready muscle monoxide (0.4 No. 000083 accepted
Pactiv modified meat and case ready percent), carbon conditions of use
(ActiveTech 2001) wholesomeness percent) as part of
the Pactiv modified
atmosphere
packaging system
Carbon monoxide Packaging fresh cuts Not to exceed 0.4 GRAS Notice None under the
gas as part of a high of fresh ground and percent of the No. 000251 accepted
oxygen modified whole muscle meat modified conditions of use
atmosphere to maintain atmosphere gas (2)
packaging (MAP) wholesomeness, mixture
system used in provide flexibility in
accordance with distribution, and
GRN 000083 (Pactiv) reduce shrinkage of
the meat
Carbon monoxide Packaging fresh cuts Not to exceed 0.4 Acceptability None under the
gas as part of a high of case-ready muscle percent of the determination accepted
oxygen modified meat and ground modified conditions of use
atmosphere meat to maintain atmosphere gas (2)
packaging system wholesomeness mixture
used in accordance
with GRN 000083
(Cargill)
Carbon monoxide Packaging fresh cuts Not to exceed 0.4 Acceptability None under the
gas a part of Cargill’s of muscle meat and percent of the determination accepted condi-
modified atmosphere ground meat to modified tions of use (2)
packaging system maintain atmosphere gas
introduced directly wholesomeness mixture
into the bulk or
master container
used for bulk
transportation of
fresh meat products.
Meat products are
subsequently
repackaged in
packages not
containing a carbon
monoxide modified
atmosphere prior to
retail sale (In
79
accordance with
GRN 000083)
Carbon monoxide Packaging case- Carbon monoxide GRAS Notice None under the
gas as part of the ready fresh cuts of 0.4 percent (with a No. 000143 accepted
Precept modified beef and pork as well process tolerance of conditions of use
atmosphere as ground beef and 20 percent, allowing (2)
packaging system pork to maintain for a carbon Products
wholesomeness monoxide packaged in this
concentration up to MAP system must
0.48 percent) in be coded with a
combination with “Use or Freeze by”
carbon dioxide (20- date not to exceed
100 percent) and 28 days after
nitrogen (0-80 packaging for
percent) ground meat and
35 days for whole
muscle cuts
Carbon monoxide Packaging case- Carbon monoxide Acceptability None under the
gas as part of ready fresh cuts of 0.3 percent (with a determination accepted
Precept’s modified poultry as well as process tolerance of conditions of use
atmosphere ground poultry 20 percent, allowing (2)
packaging system for a carbon Products
monoxide packaged in this
concentration up to MAP system must
0.36 percent), in be coded with a
combination with “Use or Freeze by”
nitrogen (0-80 date not to exceed
percent), and carbon 28 days after
dioxide (20-100 packaging for
percent) ground poultry and
35 days for whole
muscle cuts of
poultry
Carbon monoxide as Packaging case- Carbon monoxide GRAS Notice None under the
a component of a ready fresh cuts of (at a level not to No. 000167 accepted
modified atmosphere beef and pork as well exceed 2.2 mg conditions of use
packaging system as ground beef and carbon monoxide (2)
(Tyson Foods, Inc.) pork per pound of Products
packaged meat) in packaged in this
combination with MAP system must
carbon dioxide and be coded with a
nitrogen “Use or Freeze by”
date not to exceed
28 days after
packaging for
ground meat and
35 days for whole
muscle cuts
Carbon monoxide as Wholesale (primals Carbon monoxide GRAS Notice None under the
part of the packaging and subprimals) (21.4 ml/1 of water) No. 000194 accepted
system dissolved in a conditions of use
brine/marinade (2).
(27.8 percent by
weight) solution
80
which is injected into
meat wholesale-
primals and
subprimals.
Poultry scald agents (must be removed by subsequent cleaning operations)
Alkyl polyglycosides To remove feathers Sufficient for GRAS Notice None under the
from poultry purpose No. 000237 conditions of use
carcasses (1)
Calcium acid To remove feathers Sufficient for Acceptability None under the
phosphate from poultry purpose determination conditions of use
carcasses (1)
Calcium acid To remove feathers Sufficient for Acceptability None under the
pyrophosphate from poultry purpose determination conditions of use
carcasses (1)
Calcium bicarbonate To remove feathers Sufficient for Acceptability None under the
from poultry purpose determination conditions of use
carcasses (1)
Calcium carbonate To remove feathers Sufficient for Acceptability None under the
carcasses (1)
Calcium To remove feathers Sufficient for Acceptability None under the
dodecylbenzene from poultry purpose determination conditions of use
sulfonate carcasses (1)
Calcium 2-ethylhexyl To remove feathers Sufficient for Acceptability None under the
sulfate from poultry purpose determination conditions of use
carcasses (1)
hexametaphosphate from poultry purpose determination conditions of use
carcasses (1)
Calcium hydroxide To remove feathers Sufficient for Acceptability None under the
carcasses (1)
Calcium lauryl sulfate To remove feathers Sufficient for Acceptability None under the
carcasses (1)
Calcium phosphate To remove feathers Sufficient for Acceptability None under the
(mono-, di-, and from poultry purpose determination conditions of use
tribasic) carcasses (1)
carcasses (1)
sesquicarbonate from poultry purpose determination conditions of use
carcasses (1)
Calcium sulfate To remove feathers Sufficient for Acceptability None under the
carcasses (1)
tripolyphosphate from poultry purpose determination conditions of use
carcasses (1)
Potassium acid To remove feathers Sufficient for Acceptability None under the
phosphate from poultry purpose determination conditions of use
81
carcasses (1)
Potassium acid To remove feathers Sufficient for Acceptability None under the
carcasses (1)
Potassium To remove feathers Sufficient for Acceptability None under the
bicarbonate from poultry purpose determination conditions of use
carcasses (1)
Potassium carbonate To remove feathers Sufficient for Acceptability None under the
carcasses (1)
dodecylbenzene from poultry purpose determination conditions of use
sulfonate carcasses (1)
Potassium 2- To remove feathers Sufficient for Acceptability None under the
ethylhexyl sulfate from poultry purpose determination conditions of use
carcasses (1)
hexametaphosphate from poultry purpose determination conditions of use
carcasses (1)
Potassium hydroxide To remove feathers Sufficient for Acceptability None under the
carcasses (1)
Potassium lauryl To remove feathers Sufficient for Acceptability None under the
sulfate from poultry purpose determination conditions of use
carcasses (1)
Potassium phosphate To remove feathers Sufficient for Acceptability None under the
(mono-, di-, and from poultry purpose determination conditions of use
tribasic) carcasses (1)
carcasses (1)
sesquicarbonate from poultry purpose determination conditions of use
carcasses (1)
Potassium sulfate To remove feathers Sufficient for Acceptability None under the
carcasses (1)
tripolyphosphate from poultry purpose determination conditions of use
carcasses (1)
Tetracalcium To remove feathers Sufficient for Acceptability None under the
carcasses (1)
Tetrapotassium To remove feathers Sufficient for Acceptability None under the
carcasses (1)
Tenderizing Agents
Calcium gluconate Raw meat products Solutions applied or Acceptability Listed by common
injected into raw determination or usual name in
meat shall not result the ingredients
in a gain of 3 statement (2)
percent above green
weight
82
Protease preparation Raw meat products Solutions applied or Acceptability Listed by common
derived from Bacillus injected into raw determination or usual name in
subtilis meat shall not result the ingredients
in a gain of 3 statement (2)
percent above green
weight
Protease produced Raw meat products Solutions applied or Acceptability Listed by common
from Bacillus subtilis injected into raw determination or usual name in
var. meat shall not result the ingredients
amyloliquefaciens in a gain of 3 statement (2)
percent above green
weight
Protease produced Raw meat cuts and Solutions applied or GRAS Notice Listed by common
from Aspergillus raw poultry muscle injected into raw No. 000089 or usual name in
niger tissue of hen, cock, meat or poultry the ingredients
mature turkey, tissue shall not statement (2)
mature duck, mature result in a gain of 3
goose, and mature percent above green
guinea weight
83
Table 3: List of Approved On-Line Reprocessing (OLR) Antimicrobial Systems for Poultry
Approved OLR Company Substance PPM Method of

System Name/ (antimicrobial) and Concentration Application (e.g.,
Distributor if applicable, FDA’s (range), pH, Spray, Wash,
Food Contact contact time, Inside Outside Bird
Notification (FCN) temperature (if Washer (IOBW)
applicable) with or without
brushes
Accutab Southeastern Chlorine (Calcium Between 20 and 40 IOBW, brush
Chlorination™ Systems Inc. hypochlorite) ppm, pH between cabinet with spray
6 - 7, Citric acid or nozzles.
an approved
acidifier will be used
to adjust pH level,
minimum 5-10
gallons per minute.
AFCO 4360 AFCO An aqueous mixture The aqueous Spray
FC-100 of peroxyacetic solution is to be
acid, hydrogen supplied to the
peroxide, acetic spray application
acid, 1- at a concentration
hydroxyethylidene- of: peroxyacetic
1,1- acid not to
diphosphonic acid exceed 2000
(HEDP), and water ppm, hydrogen
(FCN 1389) peroxide not to
exceed 800 ppm,
and HEDP not to
exceed 96 ppm,
minimum contact
time of three (3)
to ten (10)
seconds
Perasafe 23 of peroxyacetic acid, solution is to be
hydrogen peroxide, supplied to the
spray application at
acetic acid, 1- a concentration of:
hydroxyethylidene- peroxyacetic acid
1,1-diphosphonic not to exceed 2000
acid (HEDP), and ppm, hydrogen
water peroxide not to
exceed 765 ppm,
and HEDP not to
exceed 62.6 ppm,
with a contact time
of three (3) to ten
(10) seconds
AFCO Peragonn™ AFCO An aqueous solution Peroxyacetic acid Spray cabinet
Safe Foods of Peroxyacetic acid, (not to exceed 220
Corporation hydrogen peroxide, ppm), 160 ppm for
and HEDP. FCN hydrogen peroxide,
1089 and 11 ppm for 1-
hydroxyethylidene-
84
1,1-diphosphonic
acid (HEDP).
Delivery pressure
of 55-80 psi for a
total contact time
that can be from
55-65 seconds.
Amplon™ Zoetis formerly Sulfuric acid, sodium Fed continuously Spray cabinet
formerly AFTEC Advanced Food sulfate and water with tap water
3000 (AFT Clear Technologies dosed with
3000) Amplon™ to a
target pH of 1.8 +/-
0.4. For spray
cabinets, the fresh
mixture will be
delivered to spray
bars at a minimum
system pressure of
10 psi and mixture
flow between 5
gal/minutes and 10
gal/minute.
AVGard®XP Danisco Inc. Anhydrous sodium SMS rinse applied First Spray Cabinet -
metasilicate (SMS) at a level of 4% +/- 20 ppm chlorine
and Sodium sulfate 2% Second Spray
or sodium Cabinet - SMS rinse
applied at a level of
carbonated as an 4% +/- 2% utilizing
anti- scaling agent drench nozzles at
sufficient flowrates
and pressures so as
to reduce particulate
and microbial levels.
Avibrom Albemarle Corp. 1,3-dibromo-5,5- AviBrom minimum First Spray Cabinet -
dimethylhydantion of 60 ppm and 60-100ppm
DBDMH maximum of 100 available bromine
ppm available Second Spray
bromine; 0.1 Cabinet - recycled
gallons of aqueous solution used for this
bromine solution for cabinet to meet the
up to 15 seconds; requirements of
Flow of water 25 psi water reuse,
pressure and 10 specifically 9 CFR
gallons per 416.2(g)
minute water input.
Bio-Cide Bio-Cide Acidified sodium Mixing an aqueous Spray cabinet
International, chlorite FCN 739 solution of sodium
Inc. chlorite with any
GRAS acid to
achieve a pH of
2.2 to 3.0 then
further diluting this
solution with a pH
elevating agent
(i.e., sodium
bicarbonate,
sodium carbonate,
85
or an un-acidified
sodium chlorite
solution) to a final
pH of 5.0 to 7.5.
The final sodium
chlorite concen-
tration does not
exceed 1200
mg/kg and the
chlorine dioxide
concentration does
not exceed 30
mg/kg.
Birkoside MP-2 Envirotech, Peroxyacetic acid PAA between 80- Spray cabinet
Birko Corp. (PAA), hydrogen 150ppm
peroxide, acetic acid, Hydrogen
1- hydroxyethylidene- peroxide not to
1, 1- diphosphonic exceed 110
acid (HEDP) and ppm, HEDP not
water. FCN 887 to exceed
13ppm, pH 3.0
– 7.0, contact
time between
3 – 30 seconds.
CECURE™ Safe Foods Corp Cetylpyridinium As a fine mist spray Spray cabinet
chloride (The solution of an ambient
shall also contain temperature
propylene glycol aqueous solution
complying with 21 applied to raw
CFR 184.1666 at a poultry carcasses/
concentration of 1.5 parts prior to
times that of immersion in a
cetylpyridinium chiller, at a level not
chloride) to exceed 0.3 gram
cetylpyridinium
chloride per pound
of raw poultry
carcass/ parts,
provided that the
additive is used in
systems that collect
and recycle solution
that is not carried
out of the system
with the treated
poultry carcasses/
parts, or
Except when used

as an immersion
such as a dip tank,
an aqueous
solution such as a
drench applied to
raw poultry
86
carcasses/ parts
either prior to or
after chilling at an
amount not to
exceed 5 gallons of
solution per
carcass, provided
that the additive is
used in systems
that recapture at
least 99 percent of
the solution that is
applied to the
poultry carcasses/
parts. The
concentration of
cetylpyridinium
chloride in the
solution applied to
the carcasses/
parts shall not
exceed 0.8 percent
by weight.
When application of
the additive is not
followed by
immersion in a
chiller, the
treatment will be
followed by a
potable water rinse
of the
carcass/parts. The
potable water may
contain up to 50
ppm free available
chlorine.
ChemSan RBR ChemStation Peroxyacetic acid PAA between 80- Spray cabinet/
(PAA), FCN 887 150 ppm and a pH IOBW
between 3-7
ChemSan RBR- Envirotech Concentrated formula The concentrated Spray cabinet
22/ ChemStation of Peroxyacetic acid PAA formula is
ChemSan RBR- (PAA), hydrogen diluted and is to be
supplied to the
XC peroxide, acetic acid, spray application at
1- hydroxyethylidene- a concentration of:
1, 1- diphosphonic PAA between 80-
acid (HEDP) and 400 ppm, Hydrogen
water. (FCN 1132) peroxide not to
exceed 385 ppm,
HEDP not to
exceed 50 ppm,
pH 2.0 – 7.0,
87
contact time
between 15-120
seconds.
ChloroSan Ecolab Inc., Acidified sodium Between 500 to Spray cabinet,
Alcide chlorite 1200 ppm in
Corporation combination
with any GRAS
acid at a level
sufficient to
achieve a pH of
2.3 to 2.9.
Citrilow™ Safe Foods Citrilow™, formerly pH 1.0 – 2.0, Spray cabinet
Corporation Precure™, is an contact
aqueous solution of time is a minimum 2
Citric and seconds
Hydrochloric acids
CMS Clear CMS An aqueous mixture The aqueous Spray Cabinet
Technology, Inc. of sulfuric acid, mixture is to be
sodium sulfate, and supplied for the
spray application at
water a target pH of 1.8,
with a range of 1.4
to 2.2. The mixture
will be delivered at
a minimum system
pressure of 10 psi
and mixture flow
between 5 to 10
gallons per minute.
Enviro Tech Enviro Tech Peroxyacetic acid Between 80-150 Spray cabinet/
Chemical FCN 887 ppm and a pH IOBW
Services, Inc. between 3-7
FRESHFX L-12 PeroxyChem A mixture of GRAS pH 2.2 or less Spray cabinet
LLC, formerly acids (citric,
SteriFx, Inc. phosphoric and
hydrochloric) that
utilizes low pH to
kill pathogens
FreshFX LP PeroxyChem A mixture of GRAS pH of 2.2 or less Spray cabinet/

LLC, formerly Acids (citric,
SteriFx, Inc. phosphoric and
sulfuric) that utilizes
low pH to kill
pathogens
Hypochlorous acid CMS Hypochlorous acid CMS Blue added to Spray cabinet
Technology, Inc. acidified with CMS 20-50 ppm
Blue, a combination chlorinated water to
of sulfuric acid, form hypochlorous
ammonium sulfate, acid at a pH range
copper sulfate, and of 5 to 7. The
water mixture will be
delivered at a
system pressure
range of 5-170
psig.
Hypochlorous Tyson Foods Hypochlorous acid, Between 20 – 50 Spray cabinet
Acid acidified chlorine ppm hypochlorous
acid solution, pH 5
88
to 7
Hypochlorous acid TOMCO Hypochlorous acid Not to exceed 50 IOBW/brush

Equipment Co. ppm, contact time cabinet system
minimum of 10
seconds at 5-170
psig
INSPEXX™ 100 Ecolab, Inc. An aqueous mixture 1. PAA IOBW/spray wash

of peroxyacetic acid Concentration:
(PAA), The PAA
peroxyoctanoic acid, concentration is
acetic acid, octanoic applied at a
acid, hydrogen
peroxide, and concentration
1-hydroxyethylidene- between 20-220
1, ppm using a
1-diphosphonic acid single spray
(HEDP) cabinet, wash or
rinse.
2. Carcass
Exposure
Time: Carcass
exposure to the
PAA concen-
tration is a
minimum of 8
seconds.
3. Pressure:
Cabinet water
pressure is a
minimum of 20 psi.
Inspexx 150 ECOLAB Peroxyacetic acid The level of pray cabinet/

(PAA), acetic acid, PAA is applied at Wash/IOBW
hydrogen peroxide, a concentration
and 1- between 20- 220
hydroxyethylidene-1,
1- diphosphonic acid ppm.
(HEDP). FCN 1096
Inspexx 150 ECOLAB Peroxyacetic acid The level of Spray cabinet/
(PAA), acetic acid, PAA is applied at Wash/IOBW
hydrogen peroxide, a concentration
and 1- between 20- 2000
hydroxyethylidene-1, ppm.
1- diphosphonic acid
(HEDP). FCN 1495
Microtox 5 P Valley Chemical Peroxyacetic acid PAA is not to Spray
Solutions (PAA), hydrogen exceed 2000 ppm,
peroxide, 1- 750 ppm hydrogen
hydroxyethylidine-1, peroxide, and 136
1- diphosphonic acid ppm HEDP.
(HEDP) FCN 1247 Delivery pressure is
10-60 psig.
89
Microtox Plus Valley Chemical Concentrated formula of The concentrated PAA Spray
Solutions Peroxyacetic acid (PAA), formula is diluted and
hydrogen peroxide, 1- supplied to the spray
hydroxyethylidine-1, 1- cabinet at a
diphosphonic acid (HEDP) concentration between
FCN 1247 25 - 2,000 ppm, 750
ppm hydrogen
peroxide, and 136 ppm
HEDP. Delivery
pressure is 10-60 psig.
Microtox Plus Valley Chemical An aqueous mixture of The aqueous solution Spray
Solutions peroxyacetic acid, is to be supplied to the
hydrogen peroxide, acetic spray application at a
acid, sulphuric acid and 1- concentration of:
hydroxyethylidene-1,1- peroxyacetic acid
diphosphonic acid (HEDP) (PAA) not to exceed
(FCN 1514) 2000 ppm, hydrogen
peroxide not to exceed
666 ppm, acetic acid,
sulfuric acid, and
HEDP not to exceed
130 ppm.
Microtox Ultra Zee Company, An aqueous mixture of Peroxyacetic acid not Spray
Inc. peroxyacetic acid, to exceed 2000 ppm, Cabinet
hydrogen peroxide, hydrogen peroxide
acetic acid, sulfuric acid not to exceed 750
(optional), 1- ppm, and HEDP not
hydroxyethylidene-1,1- to exceed 10 ppm
diphosphonic acid
(HEDP), and water (FCN
1666)
OxypHresh CMS An aqueous mixture of The aqueous solution Spray Cabinet
22 Technology, peroxyacetic acid, is to be supplied to the
Inc. concentration of:
acid, 1-hydroxyethylidene- peroxyacetic acid not to
1,1-diphosphonic acid exceed 2000 ppm,
(HEDP), and water (FCN hydrogen peroxide not
1379) to exceed 728 ppm,
and HEDP not to
exceed 13.3 ppm;
maximum contact time
of fifteen (15) seconds;
pressure of 5-170 psi
Ozone BOC Gas An aqueous ozone Ozone applied at a rate Spray
solution. of 3.5 to 4 ppm of
ozone at a 3%
concentration.
Pathiclean TOMCO A blend of peroxyacetic Peroxyacetic acid not IOBW/brush
TOMCO2 Equipment Co. acid, hydrogen peroxide, to exceed 220 ppm, cabinet
Systems acetic acid, 1- hydrogen peroxide, not system
hydroxyethylidine-1, 1- to exceed 110 ppm,
acetic acid, 1-
diphosphoric acid hydroxyethylidine-1, 1-
(HEDP), and water. (FCN diphosphoric acid
887) (HEDP), not to exceed
13 ppm. Contact time
not to exceed 10
seconds at 5-170 psig
90
PeracetTM 2000 CraftChem, Inc. An aqueous mixture of The aqueous solution Spray Cabinet
peroxyacetic acid, is to be supplied to the
concentration of:
acid, 1-hydroxyethylidene- peroxyacetic acid not to
1,1-diphosphonic acid exceed 2000 ppm,
(HEDP), and water (FCN hydrogen peroxide not
1465) to exceed 750 ppm,
and HEDP not to
exceed 136 ppm,
contact time of two (2)
to fifteen (15) seconds
Peraclean 22 Evonik An aqueous mixture of The aqueous solution Spray
Corporation peroxyacetic acid (PAA), is to be supplied to the
hydrogen peroxide (HP), spray application at a
concentration of: PAA
acetic acid, sulfuric acid not to exceed 1150
(optional), 1- ppm, HP not to exceed
hydroxyethylidene-1,1- 235 ppm, HEDP not to
diphosphonic acid (HEDP), exceed 2.5 ppm and
dipicolinic acid (DPA), DPA not to exceed 0.5
sulfuric acid and water ppm, pH 2-7, contact
(FCN 1522) time of 1-15 seconds.
Perasan MP-2 Envirotech Peroxyacetic acid (PAA), PAA between 80- Spray cabinet
hydrogen peroxide, acetic 150ppm Hydrogen
acid, 1- hydroxyethylidene- peroxide not to exceed
1, 1- diphosphonic acid 110 ppm, HEDP not to
(HEDP) and water. FCN exceed 13ppm, pH 3.0
887 – 7.0, contact time
between 3 – 30
seconds.
Perasan MP-2C Envirotech Concentrated formula of The concentrated PAA Spray cabinet
Peroxyacetic acid (PAA), formula is diluted and is
hydrogen peroxide, to be supplied to the
acetic acid, 1- application at a
concentration of : PAA
hydroxyethylidene-1, 1- between 80-400ppm
diphosphonic acid Hydrogen peroxide
(HEDP) and water. (FCN not to exceed 385
1132) ppm, HEDP not to
exceed 50 ppm,
pH 2.0 – 7.0,
contact time
between 15 – 120
seconds.
Peroyx X15TM Xgenex An aqueous mixture of An aqueous mixture Spray
and Peroxy X22 peroxyacetic acid (PAA), not exceeding 2000
hydrogen peroxide (HP), ppm PAA, 950 ppm
acetic acid, 1- HP, and 113 ppm
hydroxyethylidene-1,1- HEDP
diphosphonic acid
(HEDP), and sulfuric acid
(optional) and water
(FCN 1638)
PromoatTM Brainerd Peroxyacetic acid Not exceed 2000 Spray
Chemical (PAA), hydrogen ppm PAA, hydrogen
Company, Safe peroxide, acetic acid, 1- peroxide will not
91
Foods hydroxyethylidene- exceed 730 ppm,
Corporation 1, 1-diphosphonic acid and HEDP will not
(HEDP) and water. (FCN exceed 14 ppm in
1580) spray for poultry
carcasses measured
ProtectFX PeroxyChem An aqueous mixture of The level of Spray cabinet
System LLC, formerly peroxyacetic acid (PAA), PAA not to exceed
Synergy hydrogen peroxide, acetic use concentrations of
Technologies acid, and 1- 2000 ppm, 728 ppm
hydroxyethylidene-1, 1- hydrogen peroxide,
diphosphonic acid and 13.3 ppm of
(HEDP). (FCN 1379) HEDP.
Protec™ 2000 Safe Foods An aqueous solution of The aqueous solution Spray
Corporation, peroxyacetic acid (PAA), is to be supplied to the
hydrogen peroxide, 1- spray application at a
CraftChem, Inc. hydroxyethylidene-1, 1- concentration of: PAA
diphosphonic acid (HEDP) not to exceed 2000
and water. (FCN 1465) ppm, hydrogen
peroxide not to exceed
750 ppm, and HEDP
not to exceed 136 ppm,
minimum contact time
of two (2) to fifteen (15)
seconds.
SaniDateFD Biosafe An aqueous mixture of The aqueous solution Spray, IOBW
Systems, LLC peroxyacetic acid, is to be supplied to the
acid, 1-hydroxyethylidene- concentration of:
1,1-diphosphonic acid peroxyacetic acid not
(HEDP), and water (FCN to exceed 2000 ppm,
1501) hydrogen peroxide not
to exceed 728 ppm,
and HEDP not to
exceed 13.3 ppm with
a contact time of 2 to
12 seconds
Sanova Ecolab Inc., Acidified sodium chlorite Between 500 to Spray
Alcide 1200 ppm in cabinet,
Corporation combination with
any GRAS acid at a
level sufficient to
achieve a pH of 2.3 to
2.9.
Spectrum®/ PeroxyChem A aqueous mixture of FCS PAA between 18-2000 Spray, IOBW/
Spectrum 2000® LLC, formerly 323 or FCS 880, ppm, brushes
Peroxygens, peroxyacetic acid (PAA), contact time with
FMC hydrogen peroxide, acetic the antimicrobial
acid, and 1- treatment solution will
hydroxyethylidene-1, 1- be between 1 – 30
diphosphonic acid seconds.
(HEDP)
Syntrx3200 PeroxyChem An aqueous solution of Applied with a Spray cabinet
LLC, formerly citric and hydrochloric contact time of 2 to 5
Synergy acids adjusted to a pH of seconds measured
Technologies 1.0 to 2.0 prior to application.
92
Terrastat Brainerd An aqueous mixture of The level of PAA not Spray
FCN 1379 Chemical peroxyacetic acid (PAA), to exceed 2000 cabinet
Company hydrogen peroxide , ppm, 728 ppm
acetic acid, and 1- hydrogen
hydroxyethylidene -1, peroxide, and
1- diphosphonic 13.3 ppm of HEDP
acid (HEDP).
(FCN 1379)
Terrastat Brainerd Peroxyacetic acid Not exceed 2000 Spray

FCN 1580 Chemical (PAA), hydrogen ppm PAA, hydrogen
Company peroxide, acetic acid, 1- peroxide will not
hydroxyethylidene-1, 1- exceed 730 ppm,
diphosphonic acid and HEDP will not
(HEDP) and water. exceed 14 ppm in
Peroxyacetic acid (FCN spray for poultry
1580) carcasses measured
prior to application
Trisodium Trisodium phosphate Pre-chill: Applied to Spray cabinet
phosphate (TSP) carcasses as a spray
up to 15 seconds
using an 8-12 percent
solution. Applied in
accordance with good
manufacturing
practice.(21 CFR
182.1778)
93
Table 4: List of Approved Off-Line Reprocessing (OFLR) Antimicrobial Systems for Poultry
Approved OFLR Company Substance PPM Concentration Method of

System Name/ (antimicrobial) and (range), pH, contact Application (e.g.,
Distributor if applicable, FDA’s time, temperature (if Spray, Wash,
Food Contact applicable) Inside Outside
Notification (FCN) Bird Washer
(IOBW) with or
without brushes
FC-100 of peroxyacetic acid, solution is to be
acetic acid, 1- spray application at
hydroxyethylidene- a concentration of:
1,1- peroxyacetic
diphosphonic acid acid not to exceed
(HEDP), and water 2000 ppm,
(FCN 1389) hydrogen peroxide
not to exceed 800
ppm, and HEDP
not to exceed 96
ppm, c ontact time
of three (3) to ten
(10) seconds
Perasafe 23 of peroxyacetic acid, solution is to be
acetic acid, 1- spray application at
hydroxyethylidene- a concentration of:
1,1-diphosphonic peroxyacetic acid
acid (HEDP), and not to exceed 2000
water ppm, hydrogen
peroxide not to
exceed 765 ppm,
and HEDP not to
exceed 62.6 ppm,
with a contact time
of three (3) to ten
(10) seconds
AVIBROM Albemarle 1,3-dibromo- Avibrom between 60- IOBW/spray
(DBDMH) Corp. 5,5 100 ppm available cabinets
AVIBROM dimethylhydation bromine; complete
DBDMH bromine coverage of outside
FCN 334 FCN and inside of carcass
for 60-90 seconds.
453
Birkoside MP-2 Envirotech, Peroxyacetic acid PAA between 80- Spray cabinet
Birko Corp. (PAA), 150ppm
hydrogen peroxide, Hydrogen
acetic acid, 1- peroxide not to
hydroxyethylidene-1, exceed 110 ppm,
1- diphosphonic acid HEDP not to
(HEDP) and water. exceed 13ppm,
FCN 887 pH 3.0 – 7.0,
contact time between
3 – 30 seconds.
94
Calcium N/A Calcium hypochlorite 20 ppm calculated as Spray
Hypochlorite free available
chlorine Note:
Agency guidance
has allowed the use
of up to 50 ppm
calculated as free
available chlorine
CECURE™ Safe Foods Cetylpyridinium As a fine mist spray Spray
Corp chloride (The solution of an ambient
shall also contain temperature aqueous
propylene glycol solution applied to
complying with 21 CFR
184.1666 at a raw poultry
concentration of 1.5 carcasses/ parts
times that of prior to immersion in
cetylpyridinium a chiller, at a level
chloride) not to exceed 0.3
gram cetylpyridinium
chloride per pound of
raw poultry
carcass/parts,
provided that the
additive is used in
systems that collect
and recycle solution
that is not carried out
of the system with
the treated poultry
carcasses/parts, or
Except when used as

an immersion such
as a dip tank, an
aqueous solution
such as a drench
applied to raw poultry
carcasses/ parts
either prior to or after
chilling at an amount
not to exceed 5
gallons of solution
per carcass,
provided that the
additive is used in
systems that
recapture at least 99
percent of the
solution that is
applied to the poultry
carcasses/ parts.
The concentration of
cetylpyridinium
chloride in the
95
solution applied to
the carcasses/ parts
shall not exceed 0.8
percent by weight.
When application of
the additive is not
followed by
immersion in a
chiller, the treatment
will be followed by a
potable water rinse
of the carcass/parts.
The potable water
may contain up to 50
ppm free available
chlorine.
ChemSan RBR- Envirotech Concentrated formula The concentrated Spray
22/ ChemStation of Peroxyacetic acid PAA formula is
ChemSan RBR- (PAA), hydrogen diluted and is to be
XC peroxide, acetic acid, supplied to the spray
1- hydroxyethylidene- application at a
1, 1- diphosphonic acid concentration of:
(HEDP) and water. PAA between 80-
(FCN 1132) 400 ppm, Hydrogen
peroxide
not to exceed 385
ppm, HEDP not to
exceed 50 ppm, pH
2.0 – 7.0, contact
time between 15 –
120 seconds.
Citrilow™ Safe Foods Citric Acid (CA), The application time Spray
Corporation Hydrochloric acid will not be less than
(HCI), and water. 2 seconds. pH
between
1 and 2
Enviro Tech Enviro Tech Peroxyacetic acid PAA between 80-150 Spray
Chemical (PAA), FCN 887 ppm and a pH
Services, Inc. between 3-7
Hypochlorous acid N/A Electrolytically 20 ppm calculated as Spray
generated free available
hypochlorous acid chlorine Note:
Agency guidance
has allowed the use
of up to 50 ppm
calculated as free
available chlorine.
Inspexx 150 ECOLAB Peroxyacetic acid The level of PAA is Spray, Wash or
(PAA), acetic acid, applied at a Rinse
hydrogen peroxide, concentration
and between 40-220 ppm
PAA.
1-hydroxyethylidene-1,
1-diphosphonic acid
(HEDP). FCN 1096
Inspexx 150 ECOLAB Peroxyacetic acid The level of Spray, Wash, or
(PAA), acetic acid, PAA is applied at Rinse
96
hydrogen peroxide, a concentration 40-
and 2000 ppm .
1-hydroxyethylidene-1,
1-diphosphonic acid
(HEDP). FCN 1495
Microtox 5 P Valley Peroxyacetic acid PAA is not to exceed Spray
Chemical (PAA), hydrogen 2000 ppm, 750
Solutions peroxide, 1- ppm hydrogen
hydroxyethylidine-1, peroxide, and 136
1- diphosphonic acid ppm HEDP.
(HEDP) FCN 1247 Delivery pressure
is 10-60 psig.
Microtox Plus Valley Peroxyacetic acid The concentrated Spray
Chemical (PAA), hydrogen PAA formula is
Solutions peroxide, 1- diluted, supplied to
hydroxyethylidine-1, the spray equipment
at ambient pressure
1- diphosphonic acid and at a
(HEDP) concentration of :
FCN 1247 PAA is not to exceed
2000 ppm, 750
ppm hydrogen
peroxide, and 136
ppm HEDP.
Microtox Zee An aqueous mixture of The aqueous Spray
Plus Company, peroxyacetic acid, solution is to be
Inc. hydrogen peroxide, supplied to the
acetic acid, sulfuric spray application at
acid (optional), 1- a concentration of:
hydroxyethylidene-1,1- peroxyacetic acid
diphosphonic acid not to exceed 2000
(HEDP), and water ppm, hydrogen
exceed 666 ppm,
and HEDP not to
exceed 130 ppm
Microtox Ultra Zee Company, An aqueous mixture Peroxyacetic acid Spray
Inc. of peroxyacetic acid, not to exceed 2000
hydrogen peroxide, ppm, hydrogen
acetic acid, sulfuric peroxide not to
acid (optional), 1- exceed 750 ppm,
hydroxyethylidene- and HEDP not to
1,1-diphosphonic exceed 10 ppm
acid (HEDP), and
water (FCN 1666)
Pathiclean TOMCO Concentrated formula *Perasan MP-2 Spray
TOMCO2 Equipment Co.* of Peroxyacetic acid (EnviroTech)
Systems (PAA), hydrogen PAA not to exceed
peroxide, acetic acid, 220 ppm,
1- hydroxyethylidene-
1, 1- diphosphonic acid hydrogen peroxide,
(HEDP) and water. not to exceed 110
(FCN 887) ppm, acetic acid, 1-
hydroxyethylidine-
97
1, 1-diphosphoric
acid (HEDP), not to
exceed 13 ppm.
Contact time of 5
seconds at 5-170
psig.
Pathiclean TOMCO Concentrated formula *Perasan MP-2C Spray
TOMCO2 Equipment Co.* of Peroxyacetic acid (EnviroTech)
Systems (PAA), hydrogen The concentrated
peroxide, acetic acid, PAA formula is
1- hydroxyethylidene-
1, 1- diphosphonic acid diluted and is to be
(HEDP) and water. supplied to the
(FCN 1132) spray equipment at
a concentration of :
PAA between 80-
400 ppm
Hydrogen peroxide
not to exceed 385
ppm, HEDP not to
exceed 50 ppm,
pH 2.0 – 7.0,
contact time of 5
seconds at 5-170
psig.
PeracetTM 2000 CraftChem, An aqueous mixture of The aqueous Spray Cabinet
Inc. peroxyacetic acid, solution is to be
hydrogen peroxide, supplied to the spray
application at a
acetic acid, 1- concentration of:
hydroxyethylidene-1,1- peroxyacetic acid not
diphosphonic acid to exceed 2000 ppm,
(HEDP), and water hydrogen peroxide
(FCN 1465) not to exceed 750
ppm, and HEDP not
to exceed 136 ppm,
contact time of two
(2) to fifteen (15)
seconds
Peraclean 22 Evonik An aqueous mixture of The aqueous Spray
Corporation peroxyacetic acid solution is to be
(PAA), hydrogen supplied to the spray
peroxide (HP), acetic application at a
acid, sulfuric acid concentration of:
(optional), 1- PAA not to exceed
hydroxyethylidene-1,1- 1150 ppm, HP not to
diphosphonic acid exceed 235 ppm,
(HEDP), dipicolinic HEDP not to exceed
acid (DPA), sulfuric 2.5 ppm and DPA
acid and water (FCN not to exceed 0.5
1522) ppm, pH 2-7, contact
time of 1-15
seconds.
Peragonn™ Safe Foods Peroxyacetic acid PAA is not to exceed Spray
Corporation (PAA), hydrogen 220 ppm; hydrogen
peroxide, and 1- peroxide; and 11
hydroxyethylidene- ppm
1,1- diphosphonic 1-hydroxyethylidene-
98
acid (HEDP). 1,1-diphosphonic
FCN 1089 acid (HEDP).
PERASAN MP-2 Tyson Foods* Peroxyacetic acid PERASAN MP -2 Spray

(PAA), hydrogen *(EnviroTech)
peroxide, acetic acid, PAA between
1- hydroxyethylidene- 80-150 ppm
1, 1- diphosphonic acid
(HEDP) and water. Hydrogen
exceed 110 ppm,
HEDP not to
exceed 13 ppm,
pH 3.0 – 7.0,
contact time
between 3 – 30
seconds.
Perasan MP-2C Envirotech Concentrated formula The concentrated Spray

of Peroxyacetic acid PAA formula is
(PAA), hydrogen diluted and is to be
peroxide, acetic acid, supplied to the spray
1- hydroxyethylidene- application at a
1, 1- diphosphonic acid concentration of :
(HEDP) and water. PAA between 80-
(FCN 1132) 400ppm Hydrogen
peroxide not to
exceed 385 ppm,
HEDP not to exceed
50 ppm, pH 2.0 –
7.0, contact time
between 15 – 120
seconds.
Peroyx X15TM Xgenex An aqueous mixture An aqueous Spray
and Peroxy X22 of peroxyacetic acid mixture not
(PAA), hydrogen exceeding 2000
peroxide (HP), acetic ppm PAA, 950
acid, 1- ppm HP, and 113
hydroxyethylidene- ppm HEDP
1,1- diphosphonic (FCN 1638)
acid (HEDP), and
sulfuric acid
(optional) and water
(FCN 1638)
PromoatTM Brainerd Peroxyacetic acid Not exceed 2000 Spray
Chemical (PAA), hydrogen ppm PAA, hydrogen
Company, Safe peroxide, acetic acid, peroxide will not
Foods 1-hydroxyethylidene- exceed 730 ppm,
Corporation 1, 1-diphosphonic acid and HEDP will not
(HEDP) and water. exceed 14 ppm in
(FCN 1580) spray for poultry
carcasses measured
PROTECTFX™ PeroxyChem Peroxyacetic acid The level of PAA Spray
993 LLC, formerly (PAA), hydrogen not to exceed 220
Synergy peroxide, acetic acid,
99
Technologies 1- hydroxyethylidene- ppm, hydrogen
1, 1- diphosphonic peroxide will not
acid (HEDP) and exceed 80 ppm,
water. Peroxyacetic
acid (FCN 993) and HEDP will not
exceed 1.5 ppm
measured prior to
application
Protec™ 2000 Safe Foods An aqueous solution of The aqueous Spray
Corporation peroxyacetic acid solution is to be
(PAA), hydrogen supplied to the spray
CraftChem, Inc. peroxide, 1- application at a
hydroxyethylidene-1, 1- concentration of:
diphosphonic acid PAA not to exceed
(HEDP) and water. 2000 ppm, hydrogen
exceed 750 ppm,
and HEDP not to
exceed 136 ppm,
contact time of two
(2) to fifteen (15)
seconds.
SaniDateFD Biosafe An aqueous mixture of The aqueous Spray
Systems, LLC peroxyacetic acid, solution is to be
hydrogen peroxide, supplied to the spray
acetic acid, 1- application at a
hydroxyethylidene-1,1- concentration of:
diphosphonic acid peroxyacetic acid not
(HEDP), and water to exceed 2000 ppm,
(FCN 1501) hydrogen peroxide
not to exceed 728
ppm, and HEDP not
to exceed 13.3 ppm
with a contact time of
2 to 12 seconds
Sodium N/A Sodium Hypochlorite 20 ppm calculated as Spray
Hypochlorite free available
chlorine Note:
Agency guidance
has allowed the use
of up to 50 ppm
calculated as free
available chlorine
Spectrum® / PeroxyChem A aqueous mixture of PAA between 18- Spray, dip tank,
Spectrum 2000® LLC, formerly FCS 323 or FCS 880, 2000 ppm; Contact IOBW brush
Peroxygens, peroxyacetic acid with the antimicrobial cabinet with spray
FMC (PAA), hydrogen treatment solution nozzles.
peroxide, acetic acid, will be between 1 –
and 1- hydroxyethyl- 30 seconds.
lidene-1, 1- diphos-
phonic acid (HEDP)
Terrastat Brainerd Peroxyacetic acid PAA not exceed Spray
FCN 1580 Chemical (PAA), hydrogen 2000 ppm,
Company peroxide, acetic hydrogen
acid, 1- peroxide will not
hydroxyethylidene- exceed 730
1, 1- diphosphonic ppm, and HEDP
100
acid (HEDP) and will not exceed
water . Peroxyacetic 14 ppm in
acid (FCN 1580) spray for poultry
carcasses
measured prior
to application
101

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UNITED STATES DEPARTMENT OF AGRICULTURE

FOOD SAFETY AND INSPECTION SERVICE

SAFE AND SUITABLE INGREDIENTS USED IN THE PRODUCTION OF

III. REASON FOR REISSUANCE

Table 1: Summary of Updates to list of substances

Microtox Ultra 90/97 OLR/OFLR New

DISTRIBUTION: Electronic OPI: OPPD

9 CFR Chapter III

Subject Field: Enter Directive 7120.1

B. For labeling questions enter the following information:

Subject Field: Enter Ingredient Labeling

SUBSTANCE PRODUCT AMOUNT REFERENCE LABELING

An aqueous solution As an acidifier in The level of 21 CFR None under the

(3) Hide wash

A mixture of As an 220 ppm of Food Contact None under the

A mixture of In salads, sauces, Not to exceed 1.5 Acceptability Listed by common

The pH of the use

Salmonella-specific Applied at prechill At a level up to GRAS Notice None under the

None under the

Except when used

Electrolytically Reprocessing 20 ppm calculated 9 CFR 381.91 None under the

Potassium sorbate Dry sausage, 10 percent in water Acceptability Listed by

Sodium citrate Non-standardized Not to exceed 1.3 Acceptability Listed by common

A mixture of Raw poultry filets, Applied as a Acceptability Listed by common

Methylcellulose Thickener in meat Not to exceed Acceptability Listed by common

Curing Accelerators (must be used only in combination with curing agents)

Film Forming Agents

Mixture of citrus As a natural flavoring Up to 1000 ppm of Acceptability Each ingredient

Trehalose As a flavor enhancer Not to exceed 2 Acceptability Listed by common

Microcrystalline For use as a fat Not to exceed Acceptability Labeled in the

Approved OLR Company Substance PPM Method of

Except when used

FreshFX LP PeroxyChem A mixture of GRAS pH of 2.2 or less Spray cabinet/

Hypochlorous acid TOMCO Hypochlorous acid Not to exceed 50 IOBW/brush

INSPEXX™ 100 Ecolab, Inc. An aqueous mixture 1. PAA IOBW/spray wash

Inspexx 150 ECOLAB Peroxyacetic acid The level of pray cabinet/

Terrastat Brainerd Peroxyacetic acid Not exceed 2000 Spray

Approved OFLR Company Substance PPM Concentration Method of

Except when used as

PERASAN MP-2 Tyson Foods* Peroxyacetic acid PERASAN MP -2 Spray

Perasan MP-2C Envirotech Concentrated formula The concentrated Spray

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