UNITED STATES DEPARTMENT OF AGRICULTURE

FOOD SAFETY AND INSPECTION SERVICE

WASHINGTON, DC

7120.1
FSIS DIRECTIVE Rev. 46 3/19/18

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 45, Safe and Suitable Ingredients Used in the Production of Meat,
Poultry, and Egg Products, 1/19/18

III. REASON FOR REISSUANCE

This revision includes updates to the list of substances and list of approved OLR/OFLR antimicrobial
intervention systems since the January 19, 2018, 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
A combination of sulfuric acid,
ammonium sulfate, copper sulfate, 4 Acidifiers/Alkalizers Revision
and water
An aqueous mixture of peroxyacetic
28 Antimicrobial New
acid (PAA) (FCN 1844)
An aqueous mixture of calcium
hypochlorite, sodium chloride, calcium
hydroxide, calcium chlorate, calcium
carbonate, pentasodium triphosphate, 31 Antimicrobial New
and calcium chloride combined with
sodium bisulfate (FCN 1023) (GRAS
No. 000003)
Blend of cultured dextrose, vinegar,
33 Antimicrobial Revision
and maltodextrin.
OLR/OFLR
Microtox Prime, an aqueous mixture
114/123 Antimicrobial New
of peroxyacetic acid, (PAA) FCN 1844
Intervention Systems

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).

DISTRIBUTION: Electronic OPI: OPPD

Final rule published in Federal Register notice, “Modernization of Poultry Slaughter” (79 FR 49566)
Final rule published in Federal Register notice, “Mandatory Inspection of Fish of the Order Siluriformes
and Products Derived From Such Fish” (80 FR 75589)

V. BACKGROUND

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

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.

2
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 12, 2017.

SUBSTANCE INTENDED USE OF AMOUNT REFERENCE LABELING

PRODUCT REQUIREMENTS
Acidifiers/Alkalizers
A combination of To adjust the pH in A combination of Acceptability None under the
sulfuric acid, meat and poultry sulfuric acid, determination accepted
ammonium sulfate, processing water, ammonium sulfate, conditions of use
copper sulfate, and including copper sulfate, and (1)
water processing water water, sufficient for
used as a spray or purpose
dip

Ammonium pH control agent in Ammonium Acceptability None under the

hydroxide brine solutions for hydroxide, sufficient determination accepted
meat products for purpose to conditions of use
achieve a brine (1)
solution with a pH of
11.6
An aqueous solution pH control agent in An aqueous solution Acceptability None under the
of acidic calcium water used in meat of acidic calcium determination accepted
sulfate and poultry sulfate, sufficient for conditions of use
processing purpose (3)
An aqueous solution pH control agent in An aqueous solution Acceptability None under the
of citric acid, calcium water used in meat of citric acid, calcium determination accepted
sulfate and water and poultry sulfate and water, conditions of use
processing sufficient for (3)
purpose
An aqueous solution To adjust the pH in An aqueous solution Acceptability None under the
of citric acid, processing water in of citric acid, determination accepted
hydrochloric acid, meat and poultry hydrochloric acid, conditions of use
and phosphoric acid plants and phosphoric acid, (1)
sufficient for
purpose
An aqueous solution pH control agent in An aqueous solution Acceptability None under the
of hydrochloric and water used in poultry of hydrochloric and determination accepted
acetic acid processing acetic acid, sufficient conditions of use
for purpose (3)
An aqueous solution pH control agent in An aqueous solution Acceptability None under the
of citric and water used in poultry of citric and determination accepted
hydrochloric acids processing hydrochloric acids, conditions of use
sufficient for (1)
purpose

4
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 5.0
processing percent

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
1-diphosphonic acid exceed 110 ppm,
(HEDP) and 1-
hydroxyethylidene-1,
1-diphosphonic acid
(HEDP) will not
exceed 13 ppm
An aqueous solution pH control agent in An aqueous solution Acceptability None under the
of sodium bisulfate water used in poultry of sodium bisulfate determination accepted
and sulfuric acid processing and sulfuric acid, conditions of use
sufficient for (1)
purpose
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 percent), citric (1 Purpose accepted
acid, and phosphoric poultry carcasses as percent) and conditions of use
acid a spray or dip. phosphoric acid (1), (2), and (6)
(1percent) solution
that is 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 (HEDP) (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 percent), citric (14 conditions of use
a spray or dip. percent) and (1), (2), and (6)
phosphoric acid
(1.6percent) solution
that is injected into a
diluted water stream
5
 of peroxyacetic acid
(PAA) [100 PPM or
less], hydrogen
peroxide , acetic
acid, and 1-
hydroxyethylidine-
1,1-diphosphonic
acid (HEDP) (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 percent) and citric conditions of use
a spray or dip. acid (5.5 percent) (1), (2), and (6)
solution that is
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 (HEDP) (FCN
993) - to lower the
pH of the PAA water
stream from
approximately 4.5 to
under 2.5.
An aqueous solution As an acidifier An aqueous solution GRAS Notice None under
of sulfuric acid and agent on meat of sulfuric acid and No. 000408 the accepted
sodium sulfate (beef and pork) sodium sulfate, conditions of
and poultry products sufficient for use (1)
in the form of a purpose
spray, wash, or dip.
An aqueous solution To adjust the pH in An aqueous solution Acceptability None under the
of sulfuric acid, citric poultry chiller water of sulfuric acid, citric determination accepted
acid, and phosphoric and the processing acid, and phosphoric conditions of use
acid water in meat and acid, sufficient for (1)
poultry plants purpose
An aqueous solution As an acidifier agent An aqueous solution 21 CFR None under the
of sulfuric acid and on meat and poultry of sulfuric acid and 170.36 accepted
sodium sulfate products in the form sodium sulfate, conditions of use
of a spray, wash, or sufficient for (1)
dip. purpose
A blend of citric acid, To adjust the acidity A blend of citric acid, Acceptability Listed by common
hydrochloric acid, in various meat and hydrochloric acid, determination or usual name in
and phosphoric acid poultry products and phosphoric acid, the ingredients
sufficient for statement (2)
purpose
6
Citric acid To adjust pH in egg Citric acid, sufficient Acceptability Listed by common
products for purpose determination or usual name in
the ingredients
statement (2)
Encapsulated pH control agent in Encapsulated Acceptability Listed by common
Sodium diacetate fresh and ready-to- Sodium diacetate at determination or usual name in
eat (RTE) a level not to exceed the ingredients
comminuted and 1.0 percent (total statement.
whole muscle meat formula weight) in Comminuted
and poultry added as combination with product must be
a component in other GRAS acids at descriptively
seasoning blends a level sufficient to labeled. (2)
and meat and achieve a pH of 4.8
poultry sauces – 5.5
Magnesium pH control agent in Magnesium 21 CFR None under the
hydroxide poultry processing hydroxide, sufficient 184.1428 accepted
water for purpose conditions of use
(1)
Potassium carbonate pH control agents in Potassium 21 CFR None under the
or potassium egg products, meat carbonate or 184.1619 21 accepted
bicarbonate and poultry products, potassium CFR 184.1613 conditions of use
processing meat and bicarbonate, (1)
poultry products and sufficient for
processing fish of the purpose
order Siluriformes
Potassium hydroxide pH control agent in Potassium 21CFR None under the
water used in poultry hydroxide, sufficient 184.1631 accepted
processing for purpose conditions of use
(1)
Potassium hydroxide To adjust pH in egg Potassium Acceptability None under the
and sodium products hydroxide and determination accepted
hydroxide sodium hydroxide, conditions of use
sufficient for (1)
purpose
Sodium carbonate or To adjust pH in egg Sodium carbonate 21 CFR None under the
sodium bicarbonate products or sodium 184.1736 accepted
bicarbonate, conditions of use
sufficient for (1)
purpose
Sodium carbonate or pH control agent in Sodium carbonate 21 CFR None under the
sodium bicarbonate meat and poultry or sodium 184.1742 accepted
products and for bicarbonate, conditions of use
processing meat and sufficient for 21 CFR (1)
poultry products purpose 184.1736

Sodium hydroxide pH control agent in Sodium hydroxide, 21 CFR None under the
water used in poultry sufficient for 184.1763 accepted
processing and in purpose conditions of use
red meat processing (1)
Sodium hydroxide pH control agent in Sodium hydroxide 21 CFR None under the
and potassium water used in poultry and potassium 184.1763; accepted
hydroxide processing and red hydroxide, sufficient 21CFR conditions of use
7
 -meat processing for purpose 184.1631 (1)
Sodium bisulfate pH control agent in Sodium bisulfate, Acceptability None under the
water used in meat sufficient for determination accepted
and poultry purpose conditions of use
processing (1)
Sodium bisulfate pH control agent in Sodium bisulfate not Acceptability Listed by common
meat and poultry to exceed 0.8 determination or usual name in
soups percent of product the ingredients
formulation statement (2)
Sodium bisulfate Added to sauces Sodium bisulfate, GRAS Notice Listed by common
used as separable sufficient for No. 000003 or usual name in
components in the purpose the ingredients
formulation of various statement (2)
meat products
Sodium metasilicate Poultry chiller water Sodium metasilicate, Acceptability None under the
sufficient for determination accepted
purpose conditions of use
(1)
Sulfuric acid pH control agent in Sulfuric acid at Acceptability None under the
water used in poultry levels sufficient for determination accepted
processing purpose conditions of use
(3)
Sulfuric acid, To adjust the pH in Sulfuric acid, Acceptability None under the
phosphoric acid, citric poultry chiller water phosphoric acid, determination; accepted
acid, and citric acid, and 21 CFR 184. conditions of use
hydrochloric acid hydrochloric acid, 1095; 21 CFR (1)
sufficient for 182.1073; 21
purpose CFR 184.033;
21 CFR
182.1057
Sulfuric and pH control agent in Sulfuric and 21 CFR None under the
Hydrochloric acid poultry processing Hydrochloric acid, 184.1095; accepted
water sufficient for 21CFR conditions of
purpose 182.1057 use (1)
Anticoagulants
Sodium Sequestrant/anti- Sodium Acceptability Listed by common
tripolyphosphate coagulant for use in tripolyphospate not determination or usual name in
recovered livestock to exceed 0.5 the ingredients
blood which is percent of recovered statement (2)
subsequently used in blood
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
Acetic acid As an antimicrobial For use as an Acceptability None under the
agent in chicken antimicrobial determination accepted
livers immersion dip at a conditions of use
concentration of up (1)
to 5 percent and not
to exceed two
minutes
8
Aqueous mixture of As an antimicrobial 1 percent to 5 Acceptability None under the
dextrose, triphos- agent to treat poultry, percent aqueous determination accepted
phate, diphosphate beef, and pork, mixture of dextrose, conditions of
fructose, ascorbic including whole or cut triphosphate, use
acid, citric acid, lactic meat, including diphosphate
acid carcasses, parts, fructose, ascorbic
trim, and organs, as acid, citric acid,
a wash, spray, rinse, lactic acid by weight
dip, chiller water or along with the
scald water, pre and equivalent amount
post chill. of lactic acid
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 peroxyacetic acid No. FCN 1132 (6)
acid, 1- meat or poultry (PAA), 385 ppm
hydroxyethylidine-1, including carcasses, hydorgen peroxide
1-diphosphonic acid parts, trim, and (HP) and 50 ppm 1-
HEDP), and sulfuric organs. hydroxyethylidine-1,
acid (optional) 1-diphosphonic acid
(HEDP); (2) Meat
applications as a
spray not 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 1-
acid ( HEDP) on poultry parts, hydroxyethylidene-
organs, and 1,1-diphosphonic
carcasses. acid (HEDP) not to
(2) In process water exceed 136 ppm; (2)
used for washing, Not to exceed 400
rinsing, or cooling ppm PAA, not to
whole or cut meat exceed 350 ppm
including carcasses, HP, and not to
parts, trim, and exceed 22.5 ppm
organs. (3) In HEDP; (3) Not to
process water or ice exceed 230 ppm

9
 for washing, rinsing, PAA, not to exceed
storing or cooling of 165 ppm HP, and
processed and pre- not to exceed 14
formed meat and ppm HEDP.D10
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 No. FCN 1379 use (6)
hydroxyethylidene-1, spray, wash, rinse, peroxyacetic acid
1-diphosphonic acid dip, chiller water, (PAA), 728 ppm
(HEDP) or scald water for hydrogen
whole or cut peroxide (HP),
poultry including and 13.3 ppm of
parts, trim, and 1-
organs. hydroxyethyliden
e-1, 1-
diphosphonic
acid (HEDP).
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 (PAA) not to Notification conditions of
acetic acid, sulfuric processing of whole exceed 2000 No. FCN 1419 use (6)
acid (optional) and 1- birds, parts, ppm, hydrogen
hydroxyethylidene-1, pieces, skin on or off; peroxide (HP)
1-diphosphonic acid organs, in the not to exceed
(HEDP) washing, rinsing, 770 ppm, and 1-
cooling and hydroxyethyliden
processing of poultry e-1, 1-
products; and, (2)
diphosphonic
poultry use in pre-air
acid (HEDP) not
chiller dip tanks and
to exceed 100
post-main water
chiller systems as ppm measured
finishing chillers. prior to
application.
Aqueous mixtures of (1) In poultry (1) The level of Food Contact None under
peroxyacetic acid process water for peroxyacetic acid Substance the accepted
(PAA), hydrogen spraying, (PAA) not to exceed Notification conditions of
peroxide, acetic acid washing, rinsing, 2000 ppm, No. FCN 1465 use (6)
and 1- dipping, chill hydrogen peroxide
hydroxyethylidine- water, low- (HP) not to exceed
1, 1-diphosphonic temperature (less 750 ppm, and 1-
acid (HEDP) than 40°F) hydroxyethylidine-
immersion baths, or 1, 1-diphosphonic
scald water on acid (HEDP) not to
poultry parts, exceed 136 ppm;
organs, and (2) Not to exceed
carcasses. (2) In 400 ppm PAA, not
process water used to exceed 350 ppm
for washing, rinsing, HP, and not to
or cooling whole or exceed 22.5 ppm
cut meat including HEDP; (3) Not to
10
 carcasses, parts, exceed 230 ppm
trim, and organs. (3) PAA, not to exceed
In process water or 165 ppm HP, and
ice for washing, not to exceed 14
rinsing, storing or ppm HEDP.
cooling of processed
and preformed meat
and poultry products
An aqueous mixture Water, brine, or ice The level of Food Contact None under the
of peroxyacetic used for washing, peroxyacetic acid Substance accepted
acid (PAA), rinsing, or cooling (PAA) not to exceed Notification conditions of
hydrogen whole or cut meat, 1800 ppm, No.1810 use (6)
peroxide (HP), including carcasses, hydrogen peroxide
acetic acid, 1- parts, trim, organs. (HP) not to exceed
hydroxyethylid 675 ppm and1-
ene-1,1- hydroxyethylidene-
diphosphonic 1,1-diphosphonic
acid (HEDP) acid (HEDP) not to
and optionally, exceed 51.4 ppm
sulfuric acid
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
hydrogen peroxide, rinsing, or cooling (PAA) not to exceed Notification conditions of use
acetic acid, sulfuric whole or cut meat 1800 ppm, No. FCN 1664 (1)
acid (optional) and 1- including carcasses, hydrogen peroxide
hydroxyethylidene- parts, trim, and (HP) not to exceed
1,1-diphosphonic organs. (2) In 600 ppm, and 1-
acid (HEDP), process water or ice hydroxyethylidene-
catalyzed with for washing, rinsing, 1,1-diphosphonic
sulfuric acid storing, or cooling of acid (HEDP) not to
processed and pre- exceed 22.5 ppm;
formed meat (2) Not to exceed
products 495 ppm PAA, 165
ppm HP, and 14
ppm HEDP.
An aqueous mixture (1) in spray, mist, (1) The level of Food Contact None under the
of peroxyacetic acid, wash, rinse, post chill peroxyacetic acid Substance accepted
hydrogen peroxide, dip chiller water, and (PAA) not to exceed Notification conditions of use
acetic acid, sulfuric scald water for meat 2000 ppm, 750 ppm No. 1666 (1)
acid (optional) and 1- and poultry (including hydrogen peroxide
hydroxyethylidene- livestock and game) (HP), and 10 ppm 1-
1,1-diphosphonic carcasses, parts, hydroxyethylidene-
acid (HEDP), trim, and organs. (2) 1,1-diphosphonic
catalyzed with washing, rinsing, or acid (HEDP); (2)
sulfuric acid cooling processed Not to exceed 495
and pre-formed meat ppm PAA, 186 ppm
and poultry (including HP, and 2.5 ppm
livestock and game) HEDP.
products.
An aqueous mixture Process water or ice The level of Food Contact None under the
of peroxyacetic acid, for washing, rinsing, peroxyacetic acid Substance accepted
and hydrogen storing, or cooling (PAA) will not Notification conditions of use
11
peroxide, acetic whole or cut meat, exceed 400 ppm, No. FCN 1394 (6)
acid, 1- hydroxye- including carcasses, hydrogen
thylidene-1, 1- parts, trim, and peroxide (HP)
diphosphonic acid organs will not exceed
(HEDP), and 267 ppm, and 1-
optionally sulfuric hydroxyethy-
acid lidene- 1, 1-
diphosphonic
acid (HEDP) will
not exceed 27
ppm.
An aqueous mixture of (1) Process water (1) The level of Food Contact None under
peroxyacetic acid, or ice for washing, peroxyacetic acid Substance the accepted
hydrogen peroxide, rinsing, or cooling (PAA) will not Notification conditions of
acetic acid, 1- whole or cut meat, exceed 400 ppm, No. FCN 1284 use (6)
hydroxyethylidene- including hydrogen peroxide
1, 1-diphosphonic carcasses, (HP) will not
acid (HEDP), parts, trim, and exceed 280 ppm,
water, and optionally organs; (2) Process and 1-
sulfuric acid water, ice, or brine hydroxyethylidene-
for washing, 1, 1-diphosphonic
rinsing, storing, or acid (HEDP) will
cooling processed not exceed 20
and preformed ppm; (2) The level
meat as defined in 21 of PAA will not
CFR 170.3(n)(29) exceed 230 ppm,
and poultry as defined HP will not exceed
in 21 CFR 280 ppm, and
170.3(n)(34); HEDP will not
and (3) Process water exceed 14 ppm; (3)
used as a spray, wash, The level of PAA
rinse, dip, chiller will not exceed
water, low- 2000 ppm and
temperature HEDP will not
(e.g. less than exceed 136 ppm
40 degrees F)
immersion baths, or
scald water for poultry
parts, organs, and
carcasses.
An aqueous mixture (1) Process water or 1) The level of Food Contact None under the
of peroxyacetic acid, ice for washing, peroxyacetic acid Substance accepted
hydrogen peroxide, rinsing, or cooling (PAA) will not Notification conditions of use
acetic acid, 1- whole or cut meat, exceed 388 ppm, No. FCN 1389 (6)
hydroxyethylidene- including carcasses, hydrogen peroxide
1, 1-diphosphonic parts, trim, and
(HP) will not
acid (HEDP), water, organs;
exceed 155 ppm,
and optionally (2) Process water,
and 1-
sulfuric acid ice, or brine for
hydroxyethylidene-
washing, rinsing,
1, 1-diphosphonic
storing, or cooling
acid (HEDP) will
12
 processed and not exceed 19
preformed meat as ppm; (2) The level
defined in 21 CFR of PAA will not
170.3(n)(29) and exceed 230 ppm,
poultry as defined HP will not exceed
in 21 CFR 92 ppm, and
170.3(n)(34); HEDP will not
And (3) Process exceed 11 ppm;
water used as a (3) The level of
spray, wash, rinse, PAA will not
dip, chiller water, exceed 2000 ppm,
low- temperature HP will not exceed
(e.g. less than 40 800 ppm, and
degrees F) HEDP will not
immersion baths, or exceed 96 ppm.
scald water for
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-
acid (HEDP), and (2) for use in process hydroxyethylidene-
sulfuric acid water applied as a 1, 1-diphosphonic
(optional) spray, wash, rinse, acid (HEDP); (2) An
dip, chiller water, aqueous mixture not
post-main chiller, exceeding 2000
secondary ppm PAA, 950 ppm
processing, pre-air HP, and 113 ppm
chiller dip tanks and HEDP; (3) An
post-main water aqueous mixture not
chiller systems as exceeding 230 ppm
finishing chillers, low- PAA, 110 ppm HP,
temperature (e.g. 15 ppm HEDP.
less than 40°F)
immersion baths, or
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.
13
 An aqueous mixture (1) In poultry as (1) The level not Food None under the
of peroxyacetic acid a spray, wash, to exceed 2000 Contact accepted
(PAA), hydrogen rinse, dip, chiller ppm peroxyacetic Substance conditions
peroxide (HP), 1- water, low- acid (PAA), 933 Notification of use (6)
hydroxyethylidine- temperature (e.g., ppm hydrogen No. FCN
1,1-diphosphonic less than 40°F) peroxide (HP), 1639
acid (HEDP) and immersion baths, or 120 ppm 1-
dipicolinic acid scald water for hydroxyethylidine-
(DPA); and whole or cut poultry 1,1-diphosphonic
optionally carcasses, parts, acid (HEDP) and
sulfuric acid. trim, and organs; 0.5 ppm
(2) In process dipicolinic acid
water, ice, or brine (DPA);
used for washing,
rinsing, or cooling of
whole or cut meat,
including carcasses,
parts, trim, and
organs;
(3) In process
water, ice, or brine
used for washing,
rinsing, or cooling of
processed and pre-
formed meat.
An aqueous mixture Used in the process (1) An aqueous Food Contact None under the
of peroxyacetic acid water used in the mixture not Substances accepted
(PAA), hydrogen production of meat, exceeding 1800 Notification conditions of use
peroxide (HP), acetic carcasses, parts, trim ppm peroxyacetic No. FCN 1694 (1)
acid, 1- and organs. acid (PAA), 600
hydroxyethylidene- ppm hydrogen
1,1- diphosphonic peroxide (HP), 12
acid (HEDP), and ppm 1-
sulfuric acid hydroxyethylidene-
(optional) 1, 1-diphosphonic
acid (HEDP) for
washing, rinsing or
cooling meat
carcasses, parts,
trim, and organs; (2)
An aqueous mixture
not exceeding 495
ppm PAA, 165 ppm
HP, 6 ppm HEDP
for washing, rinsing,
or cooling
processed and pre-
formed meat.
An aqueous mixture Process water and An aqueous mixture Food Contact None under the
of peroxyacetic acid ice used in poultry not to exceed 2000 Substance accepted
(PAA), hydrogen applied as a spray, ppm peroxyacetic Notification conditions of use
peroxide (HP), acetic wash, rinse, dip, acid (PAA), 770 No. FCN 1806 (3)
14
acid, 1- chiller water, low ppm hydrogen
hydroxyethylidene- temperature (less peroxide (HP) and
1,1- diphosphonic than 40°F) immersion 100 ppm 1-
acid (HEDP), and baths or scald water hydroxyethylidene-
sulfuric acid for whole or cut 1, 1-disphosphonic
(optional) poultry carcasses, acid (HEDP)
parts, trim and
organs
An aqueous mixture Used as a spray, An aqueous mixture Food Contact None under the
of Peroxyacetic acid wash, rinse, dip, not exceeding 2000 Substance accepted
(PAA), hydrogen chiller water or scald ppm peroxyacetic Notification conditions of use
peroxide (HP), acetic water for meat and acid (PAA), 1474 No. 1745 (1)
acid, 1- poultry parts, organs, ppm hydrogen (replaces FCN
hydroxyethylidene- trim and carcasses; peroxide (HP), and 1096, FCN
1,1- diphosphonic and in process water, 118 ppm1- 1236 and FCN
acid (HEDP) ice, or brine for hydroxyethylidene- 1495)
washing, rinsing, 1, 1-disphosphonic
storing, or cooling acid (HEDP)
processed and
preformed meat and
poultry.
A mixture of As an antimicrobial For: (1) beef or Food Contact None under the
peroxyacetic acid agent applied to meat pork carcasses, Substances accepted
and hydrogen (beef or pork) and parts, trim, and Notification conditions of use
peroxide; includes poultry products for: organs at a level not No. FCN 1362 (6)
optionally acetic acid (1) beef or pork to exceed 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
water. carcasses. parts, 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,
including parts, trim
and organs, as a
spray, wash, rinse
dip and in chiller
15
 water or scald
water.
An aqueous mixture Used in process Not to exceed 460 Food Contact None under the
of peroxyacetic acid water used in the ppm peroxyacetic Substance accepted
(PAA), hydrogen production of acid (PAA), 100 Notification conditions of use
peroxide (HP), acetic meat carcasses, ppm hydrogen No. FCN 1477 (1)
acid, 1- parts, trim and peroxide (HP), 2
hydroxyethylidene-
organs ppm 1-
1,1- diphosphonic
hydroxyethylidene-
acid (HEDP),
dipicolinic acid (DPA), 1,1- diphosphonic
and sulfuric acid acid (HEDP), 0.5
ppm dipicolinc acid
(DPA), acetic acid
and sulphuric acid.
An aqueous solution (1) In process water (1) Not to exceed 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, (HP), and 12 ppm 1-
1-diphosphonic acid parts, trim, and hydroxyethylidene-
(HEDP) organs. 1, 1-diphosphonic
(2) In process water acid (HEDP) for use
or ice for washing, in process water or
rinsing, storing or ice used for
washing, rinsing,
cooling of processed
spraying, misting or
and pre-formed red cooling whole or cut
meat. meat including
carcasses, parts,
trim, and organs; (2)
Not to exceed 495
ppm PAA, 165 ppm
HP, and 6 ppm
HEDP for use in
process water,
brine, or ice used for
washing, rinsing,
storing ,misting 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 ppm, No. FCN 1495 (6)
hydroxyethylidine-1, parts, organs, trim hydrogen peroxide
1-diphosphonic acid and carcasses; and (HP) not to exceed
(HEDP), acetic acid in process water, ice, 1474 ppm, 1-
and water or brine for washing, hydroxyethylidine-
rinsing, storing, or 1, 1-diphosphonic
cooling processed acid (HEDP) not to
and preformed
exceed 118 ppm
16
 poultry. (2) Not to exceed
(2) Used as a spray, 400 ppm PAA, not
rinse dip, chiller water to exceed 295
or scald water for raw ppm HP, not to
meat carcasses, exceed 23.7 ppm
parts, trim and HEDP.
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
of peroxyacetic acid, dip, chiller water, low- peroxyacetic acid Substance accepted
hydrogen peroxide, temperature immersi (PAA) not to Notification conditions of use
acetic acid, sulphuric on baths(e.g., less exceed 2000 ppm, No. FCN 1514 (6)
acid and 1- than 40°F), scald hydrogen peroxide
hydroxyethylidene- water or other (HP) not to exceed
1,1-diphosphonic process water for 666 ppm and 1-
acid (HEDP) poultry parts, organs hydroxyethylidene-
and carcasses and; 1,1-diphosphonic
2. Process water, acid (HEDP) not to
brine, or ice used for
exceed 130 ppm.;
washing, rinsing,
(2) The level of
storing, or cooling
PAA not to exceed
processed and pre-
formed poultry 230 ppm, HP not
products as defined to exceed 77 ppm
in 21 CFR and HEDP not to
170.3(n)(34). exceed 15 ppm.
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 (PAA) not to exceed Notification conditions of use
acetic acid, sulphuric immersion baths(e.g., 1150 ppm, No. FCN 1522 (6)
acid, dipicolinic less than 40°F) or hydrogen peroxide
acid and 1- scald water for whole (HP) not to exceed
hydroxyethylidene- or cut poultry 235 ppm, 1-
1,1-diphosphonic carcasses, parts, trim hydroxyethylidene-
acid (HEDP) and organs. 1,1-diphosphonic
acid (HEDP) not to
2. Process water, ice exceed 2.5 ppm
or brine used for and dipicolinic acid
washing, rinsing, (DPA) not to exceed
storing, or cooling of 0.5 ppm.; (2) The
processed and pre- level of PAA not to
formed meat and exceed 230 ppm,
poultry products as HP not to exceed 50
defined in 21 CFR ppm, HEDP not to
170.3(n)(29) and 21 exceed 0.5 ppm and
CFR 170.3(n)(34). DPA not to exceed
0.1 ppm .
An aqueous mixture (1) Used as a spray, (1) Not to exceed Food Contact None under the

17
of peroxyacetic acid wash, rinse, dip, 2000 ppm Substance accepted
(PAA), hydrogen chiller water, low- peroxyacetic acid Notification conditions of use
peroxide (HP), acetic temperature (e.g., (PAA), 730 ppm No. FCN 1580 (1)
acid, 1- less than 40°F) hydrogen peroxide
hydroxyethylidene- immersion baths, or (HP), and 14 ppm
1, 1-dphosphonic scald water for whole 1-
acid (HEDP) or cut poultry hydroxyethylidene-
carcasses, parts, 1, 1-diphosphonic
trim, and organs.
acid (HEDP); (2)
(2) Used in
Not to exceed 1800
process water
or ice used for ppm 655 ppm HP,
washing, rinsing, and 12 ppm HEDP
storing, or cooling
whole or cut meat,
including carcasses,
parts, trim, and
organs.
An aqueous mixture Used in water, brine 1) An aqueous Food Contact None under the
of peroxyacetic acid or ice for washing, mixture not Substance accepted
(PAA), hydrogen rinsing, storing, or exceeding 495 ppm Notification conditions of use
peroxide (HP), acetic cooling processed PAA, 180 ppm HP, No. FCN (1)
acid, 1- and performed and 14 ppm HEDP 1622
hydroxyethylidene- meat/poultry and 2) An aqueous
1, 1-dphosphonic eggs. mixture not
acid (HEDP) exceeding 230
ppm PAA, 84 ppm
HP, and 14 ppm
HEDP
3) An aqueous
mixture not exceed
ing 2000 ppm PAA,
730 ppm HP, and
120 ppm HEDP
An aqueous In process water The level of Food None under
mixture of and ice used in peroxyacetic acid Contact the accepted
peroxyacetic acid spray, wash, r inse, (PAA) not to Substance conditions of
(PAA), hydrogen dip (minimum dwell exceed 2000 ppm, Notification use (1)
peroxide (HP), time 1-15 seconds), hydrogen peroxide No. 1662
acetic acid, 1- chiller, or scald (HP) not to exceed
hydroxyethylidine- water for poultry 403 ppm, 1-
1,1-diphosphonic carcasses, parts, hydroxyethylidine-
acid (HEDP), and organs 1,1-diphosphonic
dipicolinic acid acid (HEDP) not to
(DPA), and sulfuric exceed 5 ppm,
acid dipicolinic acid
(DPA) not to
exceed 0.88 ppm.
An aqueous mixture 1. Used in water or (1) An aqueous Food None under
of peroxyacetic acid ice for washing, mixture not Contact the accepted
(PAA), hydrogen rinsing or cooling exceeding 1800 ppm Substance conditions of use
peroxide (HP), acetic meat carcasses, peroxyacetic acid Notification No. (6)
acid, 1- parts, trim, and (PAA), 1215 ppm 1688
18
hydroxyethylidene- organs hydrogen peroxide
1,1- diphosphonic acid 2. Used in process (HP), 121.5 ppm 1-
(HEDP) and optionally water, brine or ice for hydroxyethylidene-1,
sulfuric washing, rinsing, 1-disphosphonic acid
acid storing, or cooling of (HEDP); (2) An
processed and pre- aqueous mixture not
formed meat products exceeding 495 ppm
as defined in 21 CFR PAA, 335 ppm HP,
170.3 (n)(29). and 33.5 ppm HEDP.

An aqueous mixture (1) in 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- (PAA) not to Notification conditions of use
acetic acid, and 1- temperature exceed 2000 ppm, No. 1713 (1)
hydroxyethylidene- immersion baths, or hydrogen peroxide
1,1-diphosphonic acid scald water for whole (HP) not to exceed
(HEDP) or cut poultry 750 ppm, and 1-
including carcasses, hydroxyethylidene-
parts, trim, and 1,1-diphosphonic
organs. acid (HEDP) not
(2) In process water
to exceed 136
or ice used for
ppm; (2) Not to
washing, rinsing,
exceed 1800 ppm
storing, or cooling
whole or cut meat PAA, 675 ppm HP,
including carcasses, and 33 ppm
parts, trim, and HEDP.
organs.
An aqueous mixture 1. Used in 1. (1) An aqueous Food Contact None under the
of peroxyacetic acid spray, wash , rinse, mixture not Substance accepted
(PAA), hydrogen dip (≤ 45 seconds), exceeding 2000 Notification conditions of use
peroxide (HP), acetic chiller water (main No. FCN 1715 (1)
ppm peroxyacetic
acid, 1- chiller ≤ 120
minutes, pre/post acid (PAA), 773
hydroxyethylidene-
1,1- diphosphonic chill ≤ 20 seconds), ppm hydrogen
acid (HEDP) low temperature peroxide (HP), 118
(e.g. less than ppm 1-
40°F) immersion hydroxyethylidene-
baths (3-30 1, 1-disphosphonic
seconds), or scald
acid (HEDP); (2)
water for whole or
cut poultry An aqueous
carcasses, parts, mixture not
trim, and organs or exceeding 460
in water for washing ppm PAA, 177
shell eggs. ppm HP, and 27
2. Used in ppm HEDP; (3) An
spray, wash, rinse,
aqueous mixture
dip (≤ 45 seconds),
chiller water (main not exceeding 495
chiller ≤ 120 ppm PAA, 190
minutes, pre/post ppm HP, 29 ppm

19
 chill ≤ 20 seconds), HEDP; (4) 230
or scald water for ppm PAA, 88 ppm
meat carcasses, HP, and 14 ppm
parts, trim, and
HEDP.
organs
3. Used in
process water or ice
for washing, rinsing,
or cooling of
processed and
preformed meat
products.
4. In water or
ice used for
washing, rinsing,
or cooling
processed and
preformed poultry
products;
An aqueous mixture For use as an An aqueous mixture Food Contact Non under the
of peroxyacetic antimicrobial agent not exceeding 50 Substance accepted
acid (PAA), in: ppm peroxyacetic Notification conditions of
hydrogen peroxide 1) brines, sauces, acid (PAA), 33 ppm No. 1726 use (1)
(HP), acetic acid, 1- and marinades hydrogen peroxide
hydroxyethyli applied either on the (HP), 3.3 ppm 1-
dene-1,1- surface or inject into hydroxyethylidene-
diphosphonic processed or 1,1-diphosphonic
acid (HEDP), and unprocessed, acid (HEDP).
sulfuric acid cooked or uncooked,
(optional) whole or cut,
poultry or parts
and pieces,
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 For use in process An aqueous Food Contact None under the
mixture of water or ice used for mixture not Substance accepted
Peroxyacetic acid washing, rinsing or exceeding 1200 Notification conditions of
(PAA), hydrogen cooling whole or cut ppm peroxyacetic No. 1738 use (1)
peroxide (HP), acetic meat, including acid (PAA), 275
acid, 1- carcasses, hides, ppm hydrogen
hydroxyethylidene- parts, trim and peroxide (HP), and
1,1- diphosphonic organs 33 ppm1-
acid (HEDP), and hydroxyethylidene-
sulfuric acid (optional) 1, 1-disphosphonic
acid (HEDP).

20
An aqueous Hide-on carcass Potassium Acceptability None under the
potassium hydroxide- wash in spray hydroxide-based determination accepted
based solution with cabinet wash solution with conditions of use
proprietary salts proprietary salts (1)
used at a final
concentration of 1.0
- 3.0 oz. of wash
solution per gallon
of water
An aqueous Hide-on carcass Sodium hydroxide- Acceptability None under the
sodium wash in spray based wash solution determination accepted
hydroxide-based cabinet used at a final conditions of use
solution with concentration of 0.5 (1)
proprietary blends of - 2.0 oz. of wash
adjuvants solution per gallon
of water
An aqueous solution As an Not to exceed 50 Food None under
of peroxyacetic acid antimicrobial ppm peroxycetic Contact the accepted
(PAA), hydrogen agent in: (1) acid (PAA), 18 Substance conditions of
peroxide, acetic brines, sauces, ppm hydrogen Notification use (6)
acid, 1- and marinades to peroxide (HP), 6 No. FCN
hydroxyethylidene, be applied on the ppm 1- 1654
1,1-diphosponic acid surface or hydroxyethylidene
(HEDP) and injected into , 1,1-diphosponic
optionally sulfuric processed or acid (HEDP)
acid acetic acid, and
unprocessed,
cooked or optionally sulfuric
u ncooked whole acid
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 Solution of Acceptability None under the
of potassium wash in spray potassium determination accepted
hydroxide cabinet hydroxide wash conditions of use
solution used at (1)
final concen-tration
1.5 - 4.0 oz. of wash
solution per gallon
of water
An aqueous solution Hide-on carcass Solution of Acceptability None under the
21
of potassium wash in spray potassium determination accepted
hydroxide cabinet hydroxide solution conditions of use
wash solution used (1)
at a final
concentration of
0.01 - 0.40 percent
(weight per weight)
An aqueous solution Cooked meat Aqueous solution of Acceptability Listed by common
of sodium diacetate products sodium diacetate (4 determination or usual name in
(4 percent), lactic percent), lactic acid the ingredients
acid (4 percent), (4 percent), pectin statement (2)
pectin (2 percent), (2 percent), and
and acetic acid (0.5 acetic acid (0.5
percent) percent) not to
exceed 0.5 percent
of finished product
formulation.
An aqueous Applied as a Acidic calcium Acceptability None under the
solution of acidic continuous spray or sulfate sufficient for determination accepted condi-
calcium sulfate and a dip on raw poultry purpose; lactic acid tions of use (1)
lactic acid carcasses, parts, not to exceed 5.0
giblets, and ground percent and 55⁰C.
poultry
An aqueous Raw and ready-to- Hydrochloric acid Acceptability None under the
solution of eat (RTE) meat and phosphoric determination accepted
hydrochloric products and in acid- 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
percent
An aqueous solution Permeable and Solution of citric Acceptability None under the
of citric acid and impermeable casings acid and determination accepted
hydrochloric acids of meat and poultry hydrochloric acid conditions of use
products applied as a adjusted to a pH (1)
spray, dip, or less than 2.5.
immersion to casings
prior to opening,
removal, or slicing
operations.
An aqueous solution Applied to processed Solution of citric Acceptability None under the
of citric and and comminuted red acid and determination accepted
hydrochloric meat products in an hydrochloric acid conditions of use
enclosed mixing, adjusted to a pH of (1)
grinding, and/or 0.5 to 2.0.
blending system.
An aqueous As an antimicrobial For use at levels up Food Contact None under the
solution of silver solution applied by to 160 ppm silver Substance accepted
dihydrogen citrate spray or dip on dihydrogen citrate in Notification conditions of
poultry carcasses, the spray or dip No. FCN 1768 use
parts, and organs. applied to poultry (6)
carcasses, parts,
Not for use in and organs.
combination with any
other silver
22
 containing
antimicrobial and is
not intended to be
used in chiller baths.
An aqueous solution As an antimicrobial For use at levels up Food None under
of silver dihydrogen solution applied to 30 ppm silver Contact the accepted
citrate stabilized with by spray or dip on dihydrogen citrate in Substance conditions of
sodium lauryl sulfate poultry carcasses, the spray or dip Notification use
and citric acid parts and organs applied to poultry No. FCN (6)
carcasses parts and 1569
The FCS is not for organs
use in combination
with any other silver
containing
antimicrobial and is
not intended to be
used in chiller baths
An aqueous solution Various non- Solution of sodium Acceptability None under the
of sodium octanoate standardized RTE octanoate or determination accepted
or octanoic acid and meat and poultry octanoic acid and conditions of use
either glycerin and/or products and either glycerin (3)
propylene glycol standardized meat and/or propylene
and/or a Polysorbate and poultry products glycol and/or a
surface active agent that permit the use of Polysorbate surface
(quantity sufficient to any safe and suitable active agent
achieve the intended antimicrobial agent (quantity sufficient
technical effect of to achieve the
octanoic acid emulsi- intended technical
fication) adjusted to a effect of octanoic
final solution pH of acid emulsification)
1.5 to 4.0 using adjusted to a final
sodium hydroxide, solution pH of 1.5 to
potassium hydroxide, 4.0 using sodium
or an acceptable hydroxide,
GRAS acid potassium
hydroxide, or an
acceptable GRAS
acid applied to the
surface of the
product at a rate not
to exceed 400 ppm
octanoic acid by
weight of the
finished food
product
An aqueous solution Fresh meat primals Solution of sodium Acceptability None under the
of sodium octanoate, and subprimals and octanoate, determination accepted
potassium octanoate, cuts potassium conditions of use
or octanoic acid and octanoate, or (3)
either glycerin and/or octanoic acid and
propylene glycol either glycerin
and/or a Polysorbate and/or propylene

23
surface active agent glycol and/or a
(quantity sufficient to Polysorbate surface
achieve the intended active agent
technical effect of (quantity sufficient
octanoic acid emul- to achieve the
sification) adjusted to intended technical
a final solution pH of effect of octanoic
1.5 to 6.0 using acid emulsification)
sodium hydroxide, adjusted to a final
potassium hydroxide, solution pH of 1.5 to
or an acceptable 6.0 using sodium
GRAS acid hydroxide,
potassium
hydroxide, or an
acceptable GRAS
acid applied to the
surface of the
product at a rate not
to exceed 400 ppm
octanoic acid by
weight of the final
product
An aqueous solution In the form of a Solution of sulfuric GRAS Notice None under the
of sulfuric acid and spray, wash, or dip acid and sodium No. 000408 accepted
sodium sulfate on the surface of sulfate at concen- conditions of use
meat (beef and pork) trations sufficient to (2)
and poultry products achieve a targeted
processing. pH range of 1.0 –
2.2 on the surface of
meat and poultry
An aqueous solution Process water Solution of sulfuric Acceptability None under the
of sulfuric acid, citric
applied to poultry acid, citric acid, determination accepted
acid, and parts, trim, organs, and phosphoric conditions of use
phosphoric acid and carcasses as a acid sufficient for (1)
spray, wash, rinse, purposes.
dip, chiller water, or
scald water.
An aqueous solution Poultry carcasses, An aqueous Acceptability None under the
of citric and parts, trim, and solution of citric determination accepted
hydrochloric acids organs and hydrochloric conditions of use
adjusted to a pH of acids adjusted to a (1)
1.0 to 2.0 pH of 1.0 to 2.0
applied as a spray
or dip with a
minimum contact
time of 2 to 5
seconds pH
measured prior to
application
An aqueous solution Meat carcasses, An aqueous Acceptability None under the
of citric and parts, trim, and solution of citric determination accepted
hydrochloric acids organs and hydrochloric conditions of use
adjusted to a pH of acids adjusted to a (1)
0.5 to 2.0 pH of 1.0 to 2.0
24
 applied as a spray
or dip for a contact
time of 2 to 5
seconds PH
measured prior to
application
A blend of citric acid Poultry carcasses A blend of citric Acceptability None under the
(1.8 percent), acid (1.87 determination accepted
phosphoric acid percent), conditions of use
(1.72 percent), and phosphoric acid (1)
hydrochloric acid (1.72 percent), and
(0.8 percent) hydrochloric acid
(0.8 percent)
applied as a spray
with a minimum
contact time of 1 to
2 seconds and
allowed to drip
from the carcasses
for 30 seconds
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 conditions of use
soaker pads in 1 to 3 grams per (1)
packages of raw pad
whole muscle cuts of
meat and poultry
A blend of lactic acid Poultry, beef, pork, Blend of lactic acid Acceptability None under the
(45-60 percent), citric and lamb (45-60 percent), determination accepted
acid (20-35 percent), carcasses, heads, citric acid (20-35 conditions of use
and potassium and organs percent), and (1)
hydroxide (>1 including unskinned potassium
percent) livers (outer hydroxide (>1
membrane intact); percent) applied as
skinned livers (outer a spray or dip at a
membrane level not to exceed
removed) tongues, 2.5 percent
tails, primal cuts, solution by weight.
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, Blend of salt, Acceptability Listed by common
sodium acetate, cured, comminuted sodium acetate, determination or usual name in
lemon extract, and sausages (e.g., lemon extract, and the ingredients
grapefruit extract bologna), and RTE grapefruit extract statement for the
whole muscle meat not to exceed 0.5 RTE whole
products percent of the muscle meat
25
 product formulation products, and
cooked, cured,
comminuted
sausages.
Ground beef must
be descriptively
labeled (4)
A blend of salt, Beef steaks Blend of salt, Acceptability Product must be
sodium acetate, sodium acetate, determination descriptively
lemon extract, and lemon extract, and labeled (4)
grapefruit extract grapefruit extract
dipped in a solution
containing 2.5
percent of the blend

A blend of salt, lemon Ground beef Blend of salt, lemon Acceptability Product must be
extract, and extract, and determination descriptively
grapefruit extract grapefruit extract labeled (4)
not to exceed 0.5
percent of the
product formulation
A blend of salt, lactic Various non- Blend of salt, lactic Acceptability All ingredients,
acid, sodium standardized RTE acid, sodium determination except for the
diacetate, and mono- meat and poultry diacetate, and mono- and
and diglycerides products and mono- and diglycerides, must
standardized meat diglycerides not to be listed by
and poultry products exceed 0.2 percent common or usual
that permit the use of of product name in the
any safe and suitable formulation ingredients
antimicrobial agent statement (4)
A mixture of hops In a salad dressing Mixture of hops beta Acceptability Listed by common
beta acids, egg white used in refrigerated acids, egg white determination or usual name in
lysozyme, and meat and poultry deli lysozyme, and the ingredients
cultured skim milk salads cultured skim milk statement (2)
not to exceed 1.5
percent of the
finished salad
A combination of As an antimicrobial For use as a Acceptability Listed by common
natural source of agent in any meat or component in the determination or usual name in
nitrite and natural poultry product product formulation the ingredients
source of ascorbate (including ground, at 1) a rate of a
formed, or whole minimum 75 ppm of statement (1). The
muscle meat) that will nitrite from natural products must be
be heat-treated and sources and labeled as
processed to be minimum 500 ppm uncured under 9
NRTE or RTE. of ascorbate from CFR 317.17. The
natural sources or 2) statement “no
a rate of a minimum nitrates or nitrites
100 ppm of nitrite
added” needs to
from natural sources
and minimum 250 be qualified with
ppm of ascorbate the statement *
from natural sources except for those
by weight of the naturally occurring
finished food in [insert name
product. natural source of
26
 NOTE: Maximum nitrate].
limits for nitrite in
bacon and other
cured products in 9
CFR 424.22 and 9
CFR 424.21(c) apply
to natural sources
used instead of pure
sodium nitrite.
Maximum limits for
ascorbate in 9 CFR
424.21(c) also apply
to this use.
A combination of Used as an Combination of Acceptability None under the
sulfuric acid, acidifier in poultry sulfuric acid, determination accepted
ammonium sulfate, processing water ammonium sulfate, conditions of use
and water and water sufficient (1)
for purpose
A mixture of In salads, sauces, Mixture of Acceptability Listed by common
maltodextrin (DE of 5 and dressings to maltodextrin (DE of determination or usual name in
or greater), cultured which fully cooked 5 or greater), the ingredients
dextrose, sodium meat or poultry will cultured dextrose, statement
diacetate, egg white be added sodium diacetate, (4)
lysozyme, and nisin egg white lysozyme,
preparation and nisin
preparation not to
exceed 1.5 percent
by weight of the
finished product
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- (PAA) not to exceed Notification conditions of use
acetic acid, and 1- temperature (e.g., 2000 ppm, hydrogen No. FCN 1501 (6)
hydroxyethylidene- less than 40°F) peroxide (HP) not to
1,1-diphosphonic immersion baths, exceed 933 ppm
acid (HEDP) scald water for whole and1-
or cut poultry hydroxyethylidene-
carcasses, parts, 1,1-diphosphonic
trim, skin on or off, acid (HEDP) not to
organs, and egg shell exceed 120 ppm; (2)
washes; The level of PAA not
to exceed 400 ppm,
2. Water or ice used HP not to exceed
for washing, rinsing, 187 ppm and HEDP
storing, or cooling not to exceed 24
whole or cut meat, ppm; (3) The level of
including carcasses, PAA not to exceed
parts, trim, organs 230 ppm, HP not to
and; exceed 107 ppm
and HEDP not to
3. Water, ice, or brine exceed 14 ppm.
used for washing,
rinsing, storing, or
cooling of processed
27
 and pre-formed meat
as defined in 21 CFR
170.3(n)(29) and
poultry as defined in
21 CFR 170.3(n)(34).
An aqueous mixture (1) Process water (1) The level of Food Contact None under the
of peroxyacetic acid used for wash, peroxyacetic acid Substance accepted
(PAA), hydrogen rinse, dip, chill, (PAA) will not Notification conditions of
peroxide (HP), scald, spray, and exceed 2000 ppm, No. 1844 use (1)
acetic acid, 1- mist in meat and hydrogen peroxide
hydroxyethylidene- poultry carcasses, (HP) will not
1,1- diphosphonic parts, trim, and exceed 892 ppm,
acid (HEDP), water, organ; (2) Use in and 1-
and optionally brine and ice in hydroxyethylidene
sulfuric acid contact with poultry -1, 1-
and meat disphosphonic
carcasses, parts, acid (HEDP) will
trim, and organs; not exceed 7 ppm;
and process water, (2) The level of
ice, or brine for PAA will not
washing, rinsing, or exceed 495 ppm,
cooling processed HP will not exceed
and preformed meat 221 ppm, and
and poultry HEDP will not
products exceed 1.7 ppm.
A mixture of sodium Meat and poultry Mixture of sodium Acceptability Listed by
acetate, sodium product acetate, sodium determination common or usual
diacetate, and diacetate, and name in the
Carnobacterium Carnobacterium ingredients
maltaromaticum maltaromaticum statement (4)
strain CB1 (viable strain CB1 (viable
and heat-treated) and heat-treated)
not to exceed 0.5
percent of the
product formulation
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 of Acceptability None under the
chlorite comminuted or sodium chlorite in determination accepted
formed poultry combination with conditions of use
products (including any GRAS acid at a (3)
RTE) level sufficient to
achieve a pH of 2.3
to 2.9 in accordance
with 21 CFR
28
 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
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 Substance accepted
and on processed, is produced by Notification conditions of use
comminuted, formed mixing an aqueous No. FCN 450 (6)
meat products solution of sodium
(including RTE) chlorite with any
GRAS acid to
achieve a pH in the
range of 2.2 to 3.0,

29
 then further diluting
this solution with a
pH elevating agent
such that the
resultant sodium
chlorite
concentration does
not exceed 1200
ppm, and the
chlorine dioxide
concentration does
not exceed 30 ppm.
The pH of the use
solution is between
3.5 and 7.5
Ammonium Beef carcasses (in Ammonium Acceptability None under the
hydroxide hot boxes and hydroxide used in determination accepted
holding coolers)and accordance with conditions of use
boneless beef current industry (1)
trimmings standards of good
manufacturing
practice
Anhydrous ammonia Lean finely textured Anhydrous Acceptability None under the
beef which is ammonia used in determination accepted
subsequently quick accordance with conditions of use
chilled to 28 degrees current industry (1)
Fahrenheit and standards of good
mechanically manufacturing
"stressed" practice
Anhydrous ammonia Ground beef Anhydrous Acceptability None under the
ammonia followed determination accepted
with carbon dioxide conditions of use
treatment in (1)
accordance with
current industry
standards of good
manufacturing
practice
A proprietary vinegar, A proprietary blend A proprietary Acceptability Listed as
spice extractive and of vinegar, spice vinegar, spice determination “vinegar with
natural flavor extractives and extractive and natural
natural flavor to be natural flavor ≤ 2.1 flavoring" in the
applied as an percent on the ingredients
antimicrobial for raw surface of raw meat statement for
meat and poultry and poultry parts in various non-
products. liquid form; standardized
1percent of product meat and
formulation in liquid products and
form to raw meat
on standard-
and poultry products
ized meat and
as an inject,
poultry products
vacuum- tumble,
spray or dip; ≤ 1.0 where
percent of ground antimicrobial

30
 product formulation agents are
in spray-dried form permitted.

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)
A tablet composed Poultry carcasses An aqueous Calcium None under the
of calcium in scald tanks mixture not hypochlorite accepted
hypochlorite, exceeding (FCN 1023) conditions of
sodium chloride, 400 ppm total Sodium use (1)(2)
calcium hydroxide, chlorine at a bisulfate
calcium chlorate, controlled pH of GRAS No.
calcium carbonate, 6.2 to 7.0 in 000003
pentasodium scalder make-up
triphosphate, and water to achieve
calcium chloride; 0.05 ppm free
and a tablet chlorine residual
composed of in the scalder tank
sodium bisulfate

Bacteriophage On the hides of live Bacteriophage Acceptability None under the

preparation animals in the preparation determination accepted
(Salmonella targeted) holding pens prior to (Salmonella conditions of use
slaughter targeted) applied as (1)
a spray mist or
wash
Bacteriophage Applied at prechill Bacteriophage GRAS Notice None under the
preparation and postchill preparation No. 000468 accepted
containing the locations on raw containing the conditions of use
bacterial poultry carcasses bacterial (1)
monophages FO1a and parts monophages
and S16 FO1a and S16
(Salmonella (Salmonella
targeted) targeted) at a level
up to 108 PPU/g

31
Bacteriophage RTE meat and Bacteriophage GRAS Notice None under the
preparation poultry products preparation No. 000672 accepted
(containing five (containing five conditions of use
bacterial bacterial (1)
monophages specific monophages
to Shigella spp.) specific to Shigella
spp.) applied as a
spray at levels up to
1 x 108 PFU/g of
food.
Bacteriophage On the hides of live Bacteriophage Acceptability None under the
preparation (E. coli animals (cattle) in the preparation (E. coli determination accepted
O157:H7 targeted) holding pens prior to O157:H7 targeted) conditions of use
slaughter and hide applied as a spray, (1)
removal mist, rinse or wash
to the hides of live
animals (cattle)
within lairage,
restraining areas,
stunning areas, and
other stations
immediately prior to
hide removal.
Bacteriophage On the feathers of Bacteriophage Acceptability None under the
preparation live poultry prior to preparation determination accepted
(Salmonella targeted) slaughter (Salmonella conditions of use
targeted) applied as (1)
a spray mist or
wash
Bacteriophage Ready-to-eat (RTE) Bacteriophage GRAS Notice None under the
preparation poultry products prior preparation No. 000435 conditions of use
(Salmonella targeted) to slicing and on raw (Salmonella (1)
poultry, including targeted) applied as
carcasses and parts a spray at 10⁶ to 10⁷
applied as a spray plaque forming units
(pfu) per gram of
food product
Bacteriophage Various RTE meat Bacteriophage 21 CFR None under the
preparation (a and poultry products preparation (a 172.785 conditions of use
mixture of equal mixture of equal (1). Standardized
proportions of six proportions of six meat and poultry
different individually different individually products that do
purified lytic-type purified lytic-type not permit the use
bacteriophages bacteriophages of any safe and
specific against specific against suitable antimicro-
Listeria Listeria bial agent must be
monocytogenes) monocytogenes) descriptively
applied as a spray labeled. (4)
at a level not to
exceed 1 ml of the
additive per 500
cm2 product surface
area

32
Bacteriophage Various RTE meat Bacteriophage GRAS Notice None under the
preparation and poultry products preparation applied No. 000218 accepted condi-
to the surface of the tions of use (1).
product to achieve a Standardized
level of 1 x 107 to 1 meat and poultry
x 109 plaque products that do
forming units (pfu) not permit the use
per gram of product of any safe and
suitable
antimicrobial
agent must be
descriptively
labeled. (4)
Bacteriophage Red meat parts and Bacteriophage FCN No. 1018 None under the
preparation trim prior to grinding preparation applied accepted
as a mixture diluted conditions of use.
with water at a ratio (1)
of 1:10. Application
rate of
approximately 2 ml
diluted solution per
500 cm² of surface
area may be used
Blend of cultured For use as an Blend of cultured Acceptability The mixture will
dextrose, vinegar, antimicrobial dextrose, vinegar, determination require labeling as
and maltodextrin in cured and and maltodextrin, “cultured
uncured meat and not to exceed 1.5 dextrose(s),
poultry products, percent of the vinegar” in the
raw meat and product ingredients
poultry and RTE formulation statement.
formulated products

Calcium hypochlorite Red meat carcasses Calcium Acceptability None under the
down to a quarter of hypochlorite applied determination accepted
a carcass as a spray at a level conditions of use
not to exceed 50 (1)
ppm calculated as
free available
chlorine measured
prior to application
Calcium hypochlorite On whole or Calcium Acceptability None under the
eviscerated poultry hypochlorite applied determination accepted
carcasses as a spray at a level conditions of use
not to exceed 50 (1)
ppm calculated as
free available
chlorine measured
prior to application
Calcium hypochlorite In water used in meat Calcium Acceptability None under the
processing hypochlorite not to determination accepted condi-
exceed 5 ppm tions of use (1)
calculated as free
33
 available chlorine
Calcium hypochlorite In water used in Calcium Acceptability None under the
poultry processing hypochlorite not to determination accepted
(except for product exceed 50 ppm conditions of use
formulation) calculated as free (1)
available chlorine
Calcium hypochlorite Poultry chiller water Calcium Acceptability None under the
hypochlorite not to determination accepted
exceed 50 ppm conditions of use
calculated as free (1)
available chlorine
(measured in the
incoming potable
water)
Calcium hypochlorite Poultry chiller red Calcium Acceptability None under the
water (i.e., poultry hypochlorite not to determination accepted
chiller water re- exceed 5 ppm conditions of use
circulated, usually calculated as free (1)
through heat available chlorine
exchangers, and (measured at
reused back in the influent to chiller)
chiller)
Calcium hypochlorite Reprocessing Calcium 9 CFR 381.91 None under the
contaminated poultry hypochlorite 20 ppm accepted
carcasses calculated as free conditions of use
available chlorine (1)
Note: Agency
guidance has
allowed the use of
up to 50 ppm
calculated as free
available chlorine
Calcium hypochlorite On giblets (e.g., Calcium Acceptability None under the
livers, hearts, hypochlorite not to determination accepted
gizzards, and necks) exceed 50 ppm conditions of use
and salvage parts calculated as free (1)
available chlorine in
the influent to a
container for
chilling.
Calcium hypochlorite Beef primals Calcium Acceptability None under the
hypochlorite 20 ppm determination accepted
calculated as free conditions of use
available chlorine (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 nitrogen shipping to
red meat / poultry as part of the retailers,
blend. modified product must be
atmosphere labeled with the
packaging system. “Use or Freeze
34
 By” date.

None under the

accepted condi-
tions of use (2)
Carnobacterium Ready-to-eat Carnobacterium GRAS Notice Listed as
maltaromaticum comminuted meat maltaromaticum No. 000159 “Carnobacterium
strain CB1 products (e.g., hot strain CB1applied maltaromaticum”
dogs) as a spray to meat or “bacterial
products at a culture” in the
maximum ingredients
concentration of statement (2)
inoculation of 1X104
colony forming units
per gram (cfu/g)
Carnobacterium Ready-to-eat meat Viable GRAS Notice Listed as
maltaromaticum products; meat and Carnobacterium No. 000305 “Carnobacterium
strain CB1 (viable poultry products maltaromaticum maltaromaticum”
and heat-treated) strain CB1 applied or “bacterial
at levels up to 1 X culture” in the
10⁹ colony forming ingredients
units per gram statement (2)
(cfu/g). Heat-treated
CB1 applied at
levels up to 5000
(typically between
1000-5000) parts
per million (ppm)
Cetylpyridinium To treat the surface Cetylpyridinium 21 CFR None under the
chloride (The of raw poultry chloride as a fine 173.375 accepted condi-
solution shall also carcasses or giblets, mist spray of an tions of use (3)
contain propylene or raw poultry parts ambient
glycol complying (skin-on or skinless) temperature
with 21 CFR aqueous solution
184.1666 at a applied to raw
concentration of 1.5 poultry
times that of carcasses/parts
cetylpyridinium prior to immersion
chloride) in a chiller, at a
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

35
 treated poultry
carcasses/parts, or
Except when used
as an immersion
such as a dip tank,
a liquid aqueous
solution 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 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 (3)
glycol complying carcasses/parts
with 21 CFR not to exceed a 10-
184.1666 at a second dwell time
concentration of 1.5 in aqueous solution
36
times that of 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
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 21 CFR None under the
poultry processing ppm residual 173.300 accepted

37
 chlorine 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 Food Contact None under the
poultry processing ppm residual Substance accepted
chlorine 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 Food Contact None under the
poultry processing ppm residual Substance accepted
chlorine dioxide as Notification conditions of use
determined by No. FCN 1011 (6)
Method 4500-ClO2
E in the “Standard
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
38
 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, unless Notification conditions of use.
precluded by No. FCN 1158
standards of identity
in 9 CFR 319, prior
to the packaging of
food 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
Water and
Wastewater; 20th
ed.., 1998”, or an
equivalent method.
Chlorine gas Red meat carcasses Chlorine gas applied Acceptability None under the
down to a quarter of as a spray at a level determination accepted
a carcass not to exceed 50 conditions of use
ppm calculated as (1)
free available
chlorine measured
prior to application

39
Chlorine gas On whole or Chlorine gas applied Acceptability None under the
eviscerated poultry as a spray at a level determination accepted
carcasses not to exceed 50 conditions of use
ppm calculated as (1)
free available
chlorine measured
prior to application
Chlorine gas In water used in meat Chlorine gas not to Acceptability None under the
processing exceed 5 ppm determination accepted
calculated as free conditions of use
available chlorine (1)
Chlorine gas In water used in Chlorine gas not to Acceptability None under the
poultry processing exceed 50 ppm determination accepted
(except for product calculated as free conditions of use
formulation) available chlorine (1)
Chlorine gas Poultry chiller water Chlorine gas not to Acceptability None under the
exceed 50 ppm determination accepted
calculated as free conditions of use
available chlorine (1)
(measured in the
incoming potable
water)
Chlorine gas Poultry chiller red Chlorine gas not to Acceptability None under the
water (i.e., poultry exceed 5 ppm determination accepted
chiller water re- calculated as free conditions of use
circulated, usually available chlorine (1)
through heat (measured at
exchangers, and influent to chiller)
reused back in the
chiller)
Chlorine gas Reprocessing 20 ppm Chlorine 9 CFR 381.91 None under the
contaminated poultry gas calculated as accepted
carcasses free available conditions of use
chlorine Note: (1)
Agency guidance
has allowed the use
of up to 50 ppm
calculated as free
available chlorine
Chlorine gas On giblets (e.g., Chlorine gas not to Acceptability None under the
livers, hearts, exceed 50 ppm determination accepted
gizzards, and necks) calculated as free conditions of use
and salvage parts available chlorine in (1)
the influent to a
container for
chilling.
Chlorine gas Beef primals 20 ppm chlorine gas Acceptability None under the
calculated as free determination accepted
available chlorine conditions of use
(1)
Citric acid Beef trimmings prior Up to 5 percent of a Acceptability None under the
to grinding and beef citric acid solution determination accepted condi-
subprimals applied as a spray tions of use (1)
Citric acid Bologna in an edible Up to a 10 percent Acceptability Listed by common
40
 casing citric acid solution determination or usual name in
applied prior to the ingredients
slicing statement
(4)
Citric acid Bologna in an Up to a 10 percent Acceptability None under the
inedible casing citric acid solution determination accepted
applied prior to conditions of use
slicing (1)
Citric acid Fully cooked meat Up to a 3 percent Acceptability None under the
and poultry products citric acid solution is determination accepted
in impermeable and applied to the conditions of use
permeable pre-stuck casing just prior to (1)
casings. removal.
Citric acid Separated beef A 2.5 percent citric Acceptability None under the
heads and acid solution applied determination accepted
associated offal as a spray prior to conditions of use
products (e.g., chilling (1)
hearts, livers, tails,
tongues)
Citric acid In brine to cool fully- Citric acid not to Acceptability None under the
cooked RTE meat exceed 3 percent of determination accepted
products (a) the brine solution 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

Colicin E1, Colicin Nine recombinant Colicin protein GRAS Notice None under the
E7, Colicin Ia, Colicin proteins intended for preparation 000676 accepted
M, Colicin N, Colicin use singly or in applied as a spray conditions of use
K, Colicin U, Colicin combination as an at a rate of 1-10 (1)
S and Colicin B. antimicrobial spray mg/kg
on meat products
Cultured substrates In meat and poultry Cultured substrates GRAS Notice Cultured_______”
that are produced by products (e.g., beef that are produced No. 000378 where the blank is
the fermentation of or chicken injected by the fermentation replaced by the
natural food sources with cultured of natural food name of the
such as caramel, substrates) and sources at up to 4.5 natural substrate,
dairy sources ready-to-eat meat percent of the listed by common
(lactose, whey, and and poultry products product formula or usual name,
whey permeate, milk, (e.g., hot dogs and Components of the (dairy sources
milk solids, yogurt), luncheon meat) that cultured substrates identified by
fruit and vegetable provide for the use of in the final product common or usual
based sources ingredients of this are not to exceed: name, sugars,
(including juices, type. Cultured 0.16percent for wheat, malt, and
pastes, and peels), substrates are not sodium and calcium, fruit and
honey, maple syrup, intended for use in 0.75percent for vegetable based
41
molasses, starch infant formula or potassium, sources all
(from barley, corn, foods. 2.1percent for identified by
malt, potato, rice, lactate, 0.6percent common or usual
tapioca, and wheat), for acetate and name) used in
sugars, (from corn, propionate, 0.9 fermentation
beet, palm or sugar percent for protein,
cane), and wheat. 0.25percent for
The substrate is sugar and
fermented to organic 0.1percent for
acids by individual succinic acid.
microorganisms
including
Streptococcus
thermophilus,
Bacillus coagulans,
Lactobacillus
acidophilus,
Lactobacillus
paracasei subsp.
Paracasei,
Lactobacillus
plantarum,
Lactobacillus sakei,
Lactobacillus
bulgaricus, and
Propionibacterium
freudenreichii subsp.
Shermanii, or mix-
tures of these strains.
Cultured Sugar In enhanced meat Cultured Sugar at GRAS Notice Cultured cane and
(derived from corn, and poultry products up to 4.8 percent of No. 000240 beet sugar listed
cane, or beets) (e.g., beef or pork the product 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 Cultured Sugar and Acceptability Cultured cane and
Vinegar (derived from and poultry products Vinegar at up to 4.8 determination beet sugar listed
corn, cane, or beets) (e.g., beef or pork percent of the by common or
injected with a product formula 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,
turkey breast) vinegar”
Cultured corn
sugar listed as
“cultured corn
sugar, vinegar” or
“cultured
42
 dextrose,
vinegar.”
DBDMH (1,3- For use in poultry 1,3-dibromo-5,5- Food Contact None under the
dibromo-5,5- chiller water and in dimethylhydantoin Substance accepted
dimethylhydantoin) water applied to (DBDMH) at a level Notification conditions of use
poultry via an Inside- not to exceed that No. FCN 334 (6)
Outside Bird Washer needed to provide and FCN 453
(IOBW) and in water the equivalent of
used in poultry 100 ppm active
processing for poultry bromine
carcasses, parts, and
organs
DBDMH (1,3- For use in water 1,3-dibromo-5,5- Food Contact None under the
dibromo-5,5- supplied to ice dimethylhydantoin Substance accepted
dimethylhydantoin) machines to make (DBDMH) at a level Notification conditions of use
ice intended for not to exceed that No. FCN 775 (6)
general use in poultry needed to provide
processing the equivalent of
100 ppm of
available bromine
(corresponding to a
maximum level of
90 mg DBDMH/kg
water)
DBDMH (1,3- For use in water 1,3-dibromo-5,5- Food Contact None under the
dibromo-5,5- applied to beef hides, dimethylhydantoin Substance accepted
dimethylhydantoin) carcasses, heads, (DBDMH) at a level Notification conditions of use
trim, parts, and not to exceed that No. FCN 792 (6)
organs. needed to provide
the equivalent of
300 ppm active
bromine.
DBDMH (1,3- For use in water 1,3-dibromo-5,5- Food Contact None under the
dibromo-5,5- applied to swine, dimethylhydantoin Substance accepted
dimethylhydantoin) goat, and sheep (DBDMH) at a level Notification conditions of use
carcasses and their not to exceed that No. FCN 1102 (6)
parts and organs needed to provide
the equivalent of
500 ppm of
available bromine
DBDMH (1,3- For use in water and 1,3-dibromo-5,5- Food Contact None under the
dibromo-5,5- ice for meat and dimethylhydantoin Substance accepted
dimethylhydantoin) poultry products (DBDMH) at levels Notification conditions of use
not to exceed 900 No. FCN (6)
ppm available 1190
bromine in water or
ice applied to meat
products and 450
ppm available
bromine in water or
ice applied to
poultry products.
43
Egg white lysozyme In casings and on Egg white lysozyme GRAS Notice Listed by common
cooked (RTE) meat at 2.5 mg per pound No. 000064 or usual name in
and poultry products in the finished the ingredients
product when used statement (2)
in casings; 2.0 mg
per pound on
cooked meat and
poultry products
Electrolytically Red meat carcasses Electrolytically Acceptability None under the
generated down to a quarter of generated determination accepted
hypochlorous acid a carcass hypochlorous acid conditions of use
applied as a spray (1)
at a level not to
exceed 50 ppm
calculated as free
available chlorine
measured prior to
application
Electrolytically On whole or Electrolytically Acceptability None under the
generated eviscerated poultry generated determination accepted
hypochlorous acid carcasses hypochlorous acid conditions of use
applied as a spray (1)
at a level not to
exceed 50 ppm
calculated as free
available chlorine
measured prior to
application
Electrolytically In water used in meat Electrolytically Acceptability None under the
generated processing generated determination accepted
hypochlorous acid hypochlorous acid conditions of use
not to exceed 5 ppm (1)
calculated as free
available chlorine
measured prior to
application
Electrolytically In water used in Electrolytically Acceptability None under the
generated poultry processing generated determination accepted
hypochlorous acid (except for product hypochlorous acid conditions of use
formulation) not to exceed 50 (1)
ppm calculated as
free available
chlorine
Electrolytically Poultry chiller water Electrolytically Acceptability None under the
generated generated determination accepted
hypochlorous acid hypochlorous acid conditions of use
not to exceed 50 (1)
ppm calculated as
free available
chlorine (measured
in the incoming
potable water)
Electrolytically Poultry chiller red Electrolytically Acceptability None under the
generated water (i.e., poultry generated determination accepted
44
hypochlorous acid chiller water re- hypochlorous acid conditions of use
circulated, usually not to exceed 5 ppm (1)
through heat calculated as free
exchangers, and available chlorine
reused back in the (measured at
chiller) influent to chiller)

Electrolytically Reprocessing Electrolytically 9 CFR 381.91 None under the

generated contaminated poultry generated accepted
hypochlorous acid carcasses hypochlorous acid conditions of use
at 20 ppm (1)
calculated as free
available chlorine
Note: Agency
guidance has
allowed the use of
up to 50 ppm
calculated as free
available chlorine
Electrolytically On giblets (e.g., Electrolytically Acceptability None under the
generated livers, hearts, generated determination accepted
hypochlorous acid gizzards, and necks) hypochlorous acid conditions of use
and salvage parts not to exceed 50 (1)
ppm calculated as
free available
chlorine in the
influent to a
container for
chilling.
Electrolytically Beef primals Electrolytically Acceptability None under the
generated generated determination accepted condi-
hypochlorous acid hypochlorous acid tions of use (1)
at 20 ppm
calculated as free
available chlorine
Hops beta acids In casings and on Hops beta acids 2.5 GRAS Notice Listed by common
cooked (RTE) meat mg per pound in the No. 000063 or usual name in
and poultry products finished product the ingredients
when used in statement (2)
casings; 2.0 mg per
pound on cooked
meat and poultry
products
Hypobromous acid In water or ice used Hypobromous acid Food Contact None under the
for processing meat generated on-site Substance accepted
and poultry products from an aqueous Notification conditions of use
mixture of hydrogen No. FCN 944 (6)
bromide and
sodium, potassium,
or calcium
hypochlorite for use
at a level not to
45
 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
available chlorine*)
in water or ice
applied to poultry
products. *(NOTE:
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.)
Hypobromous acid In water or ice used Hypobromous acid Food Contact None under the
for processing meat generated on-site Substance accepted
and poultry products from an aqueous Notification conditions of use
mixture of sodium No. FCN 1122 (6)
bromide and
sodium, potassium,
or calcium
hypochlorite for use
at a level not to
exceed that needed
to provide 900 ppm
available bromine
(or 400 ppm
available chlorine*)
in water or ice
applied to meat
products, and 200
ppm available
bromine (or 89 ppm
available chlorine*)
in water or ice
applied to poultry
products. *(NOTE:
Because there are a
limited number of
commercial test kits
specific for bromine,
chlorine kits may be
46
 used. The ppm
levels between
available bromine
and chlorine is due
to the difference in
their molecular
weight.)
Hypobromous acid In water or ice used Hypobromous acid Food Contact None under the
for processing meat generated on-site Substance accepted
products from an aqueous Notification conditions of use
mixture of hydrogen No. FCN 1036 (6)
bromide and
sodium, potassium,
or calcium
hypochlorite for use
at a level not to
exceed that needed
to provide 900 ppm
available bromine
(or 400 ppm
available chlorine*)
in water or ice
applied to meat
products. *(NOTE:
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.)
Hypobromous acid In water or ice used Hypobromous acid Food Contact None under the
for processing poultry generated on-site Substance accepted
products from an aqueous Notification conditions of use
mixture of hydrogen No. FCN 1098 (6)
bromide and
sodium, potassium,
or calcium
hypochlorite for use
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 Hypobromous acid Food Contact None under the
as either a spray or a generated on-site Substance accepted

47
 dip, for meat (hides from an aqueous Notification conditions of use
on or off) or poultry mixture of hydrogen No. FCN 1106 (6)
processing bromide and
sodium, potassium,
or calcium
hypochlorite for use
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
90 ppm total
chlorine*) in water
or ice applied to
poultry products.
*(NOTE: 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.)
Hypobromous acid For use in water or Hypobromous acid Food Contact None under the
ice used for process- at levels not to Substance accepted
ing poultry products, exceed 450 ppm Notification conditions of use
generated on-site available bromine or No. FCN (6)
from an aqueous 200 ppm available 1197
mixture of sodium chlorine.
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 Lactic Acid at 2.0 to Acceptability None under the
48
 tongues 2.8 percent solution determination accepted
applied to brushes conditions of use
in a washer cabinet (1)
system used to
clean beef heads
and tongues
Lactic acid Poultry carcasses, Up to 5 percent Acceptability None under the
meat, parts, trim and lactic acid solution determination accepted
giblets on post chill poultry conditions of use
carcasses, meat, (1)
parts, trim and
giblet.
Lactic acid bacteria RTE cooked Lactic acid bacteria Acceptability Listed by common
mixture consisting of sausages (e.g., mixture consisting of determination or usual name in
Lactobacillus frankfurters, bologna, Lactobacillus the ingredients
acidophilus (NP35, etc.) and cooked, acidophilus (NP35, statement (2)
NP51), Lactobacillus cured whole muscle NP51),
lactis (NP7), and products (e.g., ham) Lactobacillus lactis
Pediococcus (NP7), and
acidilactici (NP3) Pediococcus
acidilactici (NP3)
applied by dipping
product into a
solution containing
107 colony forming
units lactobacilli per
ml
Lactic acid bacteria Poultry carcasses Lactic acid bacteria Acceptability Listed by common
mixture consisting of and fresh whole mixture consisting of determination or usual name in
Lactobacillus muscle cuts and Lactobacillus the ingredients
acidophilus (NP35, chopped/ground acidophilus (NP35, statement of non-
NP51), Lactobacillus poultry NP51), standardized
lactis (NP7), and Lactobacillus lactis products. Single
Pediococcus (NP7), and ingredient raw
acidilactici (NP3) Pediococcus products must be
acidilactici (NP3) at descriptively
105 to 106 colony labeled (2)
forming units of
lactobacilli per gram
of product
Lactic acid bacteria Non-standardized Lactic acid bacteria GRAS Notice Listed by common
mixture consisting of comminuted meat mixture consisting of No. 000171 or usual name in
Lactobacillus products (e.g., beef Lactobacillus the ingredients
acidophilus (NP35, patties), ground beef, acidophilus (NP35, statement of non-
NP51), Lactobacillus and raw whole NP51), standardized
lactis (NP7), and muscle beef cuts Lactobacillus lactis comminuted meat
Pediococcus (NP7), and products. Ground
acidilactici (NP3) Pediococcus beef and raw
acidilactici (NP3) at whole muscle
106 to 108 colony beef cuts must be
forming units of descriptively
lactobacilli per gram labeled (2)

49
 of product
Lactoferrin Beef carcasses and Lactoferrin at up to GRAS Notice Listed by common
parts 2 percent of a No. 000067 or usual name in
water-based ingredients
antimicrobial spray statement (2)
Lactoferrin Beef carcasses Lactoferrin as part GRAS Notice None under the
of an antimicrobial No. 000130 accepted
spray that would conditions of use
deliver 1 gram of (1)
lactoferrin 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 Lauramide determination or usual name
silicon dioxide, and meat products and arginine ethyl ester (i.e., lauric
refined sea salt standardized RTE (LAE), silicon arginate, refined
comminuted meat dioxide, and refined sea salt) in the
products that permit sea salt LAE by ingredients
the use of any safe weight of the statement (2)
and suitable finished product
antimicrobial agent
Lauramide arginine Fresh cuts of meat Not to exceed 200 Acceptability Listed by common
ethyl ester (LAE), and poultry; and, ppm Lauramide determination or usual name
silicon dioxide, and non-standardized, arginine ethyl ester (i.e., lauric
refined sea salt non-comminuted (LAE), 67 ppm arginate, silicon
RTE meat and silicon dioxide, and dioxide, refined
poultry products and 1640 ppm refined sea salt) in the
standardized, non- sea salt by weight of ingredients
comminuted RTE the finished product statement (2)
meat and poultry When applied to
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 condi-
tions of use (1)
Lauramide arginine Non-standardized Not to exceed 200 Acceptability Listed by common
ethyl ester (LAE) RTE comminuted ppm Lauramide determination or usual name
dissolved at specified meat products and arginine ethyl ester (i.e., lauric
concentrations in standardized RTE (LAE) by weight of arginate) in the
either propylene comminuted meat the finished product 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)

50
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
dissolved at specified various non- product at a rate not RTE products
concentrations in standardized RTE to exceed 200 ppm listed by common
either propylene meat and poultry Lauramide arginine or usual name
glycol, glycerin, or products and ethyl ester (LAE) by (i.e., lauric
water to which may standardized RTE weight of the arginate) in the
be added a meat and poultry finished food ingredients
Polysorbate surface products that permit product statement (2)
active agent (quantity the use of any safe When applied to
sufficient to achieve and suitable the surface of
the intended antimicrobial agent fresh cuts of meat
technical effect of and poultry none
LAE emulsification) under the
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 a Lauramide
arginine ethyl ester
(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)
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
sufficient to achieve Lauramide arginine
the intended ethyl ester (LAE) is
technical effect of sprayed with a
LAE emulsification) metered dose into
the mixer, blender,
or tumbler as the
product is being
mixed, blended, or
tumbled
Lauramide arginine Ground beef Lauramide arginine Acceptability None under the
ethyl ester (LAE) ethyl ester (LAE) determination accepted
applied at a level conditions of use

51
 not to exceed 200 (1)
ppm by weight in
the finished product
Maltodextrin, As a coloring agent Maltodextrin, Acceptability None under the
vegetable juice color, for a solid acid tablet vegetable juice determination accepted
citric acid, and to be used in meat color, citric acid, and conditions of use
ascorbic acid and poultry product ascorbic acid up to (1)
processing water 0.5 percent (by
weight of total
formulation of the
tablet)
Monochloramine Poultry process water Level of Food Contact None under the
generated by the as a spray, wash, Monochloramine Substance accepted
reaction between rinse, chiller water, or not to exceed 50 Notification conditions of
ammonia and scald water for whole ppm No. 1700 use (1)
sodium hypochlorite or cut poultry
carried out at a pH including parts, trim,
above 10 and organs

Nisin preparation Cooked, RTE meat Nisin preparation Acceptability Listed by common
and poultry products not to exceed 600 determination or usual name in
containing sauces ppm nisin the ingredients
preparation in the statement (2)
finished product
Nisin preparation Meat and poultry Nisin preparation Acceptability Listed by common
soups not to exceed 200 determination or usual name in
ppm of the product the ingredients
formulation statement (2)
Nisin preparation In casings and on Nisin preparation GRAS Notice Listed by common
cooked (RTE) meat not to exceed 276 No. 000065 or usual name in
and poultry products ppm in the finished the ingredients
product when used statement (2)
in casings; not to
exceed 220 ppm on
cooked meat and
poultry products
Nisin preparation Egg products Nisin preparation Acceptability Listed by common
not to exceed 250 determination or usual name in
ppm in formulated the ingredients
product statement (2)
A blend of Frankfurters and A blend of Acceptability Listed by common
encapsulated nisin other similar cooked encapsulated nisin determination or usual name in
preparation (90.9 meat and poultry preparation (90.9 the ingredients
percent), rosemary sausages percent), rosemary statement (4)
extract (8.2 percent) extract (8.2 percent)
and salt (0.9 percent) and salt (0.9
percent) not to
exceed 550 ppm of
the product
formulation
A blend of nisin Cooked (RTE) meat A blend of nisin Acceptability Listed by common
preparation, and poultry sausages preparation, determination or usual name in
rosemary extract, and cured meat rosemary extract, the ingredients
salt, maltodextrin, products salt, maltodextrin, statement (4)
52
and cultured dextrose and cultured
dextrose not to
exceed 0.55 percent
of product
formulation in
cooked (RTE) meat
and poultry
sausages and 0.7
percent of product
formulation in cured
meat products
(where the nisin
preparation will not
exceed 250 ppm)
A blend of nisin Cooked (RTE) meat A blend of nisin Acceptability Listed by common
preparation, and poultry sausages preparation, determination or usual name in
rosemary extract, and cured meat rosemary extract, the ingredients
salt, and sodium products salt, and sodium statement (4)
diacetate diacetate not to
exceed 0.25 percent
of product
formulation (where
the nisin preparation
will not exceed 250
ppm)
Organic Acids (i.e., As part of a carcass Organic Acids (i.e., Acceptability None under the
lactic, acetic, and wash applied pre-chill lactic, acetic, and determination accepted
citric acid) citric acid) as an conditions of use
aqueous solution of (1)
up to 2.5 percent
concentration. May
be applied as a
mist, fog or small
droplet rinse
Ozone All meat and poultry Ozone to be used in 21 CFR None under the
products accordance with 173.368 accepted
current industry conditions of use
standards of good (3)
manufacturing
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, (PAA) will not tions of use (3)
acetic acid, and 1- and as an acidifier in exceed 220 ppm,
hydroxyethylidene-1, scald tanks as a hydrogen peroxide
1-diphosphonic acid scald additive (HP) will not exceed
(HEDP) 110 ppm, and 1-
hydroxyethylidene-
1, 1-diphosphonic
acid (HEDP) will not
exceed 13 ppm
Peroxyacetic acid, Meat and poultry Maximum 21 CFR None under the
53
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- (PAA) 220 ppm,
hydroxyethylidene-1, hydrogen peroxide
1-diphosphonic acid (HP) 75 ppm;
(HEDP) Maximum
concentrations for
poultry carcasses,
parts, and organs:
PAA 220 ppm, HP
110 ppm, 1-
hydroxyethylidene-
1, 1-diphosphonic
acid (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 (PAA) will not No. FCN 323 (6)
hydroxyethylidene-1, carcasses, parts, exceed 230 ppm,
1-diphosphonic acid trim, and organs; and hydrogen peroxide
(HEDP) (2) process water (HP) will not exceed
applied to poultry 165 ppm, and 1-
parts, organs, and hydroxyethylidene-
carcasses as a 1, 1-diphosphonic
spray, wash, rinse, acid (HEDP) will
dip, chiller water, or not exceed 14 ppm
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 (PAA) and 136 ppm No. FCN 880 (6)
hydroxyethylidene-1, spray, wash, rinse, 1-
1-diphosphonic acid dip, chiller water, hydroxyethylidene-
(HEDP) immersion baths, or 1, 1-diphosphonic
scald water acid (HEDP)
A combination of two (1) Process water for An equilibrium Acceptability None under the
aqueous mixtures washing, rinsing, solution of determination accepted
(FCN 323 and FCN cooling, or otherwise peracetic acid (PAA) conditions of use
880) of Peroxyacetic for processing meat (15 percent), (6)
(peracetic) acid, carcasses, parts, hydrogen peroxide
hydrogen peroxide, trim, and organs; and (HP) (10 percent),
acetic acid, and (2) process water and stabilizer 1-
stabilizer 1- applied to poultry hydroxyethylidene-
hydroxyethylidene-1, carcasses as a 1, 1-diphosphonic
1-diphosphonic acid spray, wash, rinse, acid (HEDP)
(HEDP) dip, chiller water, or (<1percent) using a
scald water combination of FCN
323 and FCN 880
An aqueous mixture (1)Water or ice In either application, Food Contact None under the
of peroxyacetic acid, for washing, rinsing, the level of Substance accepted
hydrogen peroxide, cooling, or otherwise peroxyacetic acid Notification conditions of use
54
acetic acid, and 1- processing whole or (PAA) will not No. FCN 887 (6)
hydroxyethylidene-1, cut meat, including exceed 220 ppm,
1-diphosphonic acid parts, trim, and hydrogen peroxide
(HEDP) and organs; and, (2) (HP) will not exceed
optionally sulfuric water or ice applied 85 ppm, and 1-
acid to whole or cut hydroxyethylidene-
poultry including 1, 1-diphosphonic
parts, trim, and acid (HEDP) will not
organs as a spray, exceed 11 ppm,
wash, rinse, dip, measured prior to
chiller water or application
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, (PAA) will not Notification conditions of use
acetic acid, and 1- exceed 230 ppm, No. FCN 951 (6)
hydroxyethylidene-1, hydrogen peroxide
1-diphosphonic acid (HP) will not exceed
(HEDP) and sulfuric 75 ppm, and 1-
acid hydroxyethylidene-
1, 1-diphosphonic
acid (HEDP) will not
exceed 13 ppm.
A mixture of (1) Water or ice for The level of Food Contact None under the
peroxyacetic acid washing, rinsing, peroxyacetic acid Substance accepted
(PAA), hydrogen cooling, or (PAA) not to Notification conditions of use
peroxide, acetic acid, processing whole or exceed 220 ppm, No. FCN 993 (6)
and 1- cut meat including hydrogen peroxide
hydroxyethylidene-1, carcasses, parts, (HP) will not
1-diphosphonic acid trim, and organs; and exceed 80 ppm,
(HEDP) (2) water or ice and 1-
applied to whole or hydroxyethylidene-
cut poultry including 1, 1-diphosphonic
parts, trim, and acid (HEDP) will
organs as a spray, not exceed 1.5
wash, rinse, dip, ppm measured
chiller water, or scald prior to application
Water
An aqueous mixture In process water or he level of Food Contact None under the
of peroxyacetic acid, ice for washing, peroxyacetic acid Substance accepted
hydrogen peroxide, rinsing, storing, or (PAA) will not Notification conditions of use
acetic acid, and 1- cooling of processed exceed 220 ppm, No. FCN 1082 (6)
hydroxyethylidene-1, and preformed meat hydrogen peroxide
1-diphosphonic acid and poultry products (HP) will not exceed
(HEDP) 85 ppm, and 1-
hydroxyethylidene-
1, 1-diphosphonic
acid (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 (PAA) will not Notification conditions of use

55
acetic acid, and 1- otherwise for exceed 220 ppm, No. FCN 1089 (6)
hydroxyethylidene-1, processing meat hydrogen peroxide
1-diphosphonic acid carcasses, parts, (HP) will not exceed
(HEDP) trim, and organs; and 160 ppm, and 1-
in process water hydroxyethylidene-
applied to poultry 1, 1-diphosphonic
parts, organs, and acid (HEDP) will not
carcasses as a exceed 11 ppm,
spray, wash, rinse, measured prior to
dip, chiller water, or application
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 (PAA) will not Notification conditions of use
1-hydroxyethylidene- processing whole or exceed 220 ppm, No. FCN 1093 (6)
1, 1-diphosphonic cut meat including hydrogen peroxide
acid (HEDP), and parts, trim, and (HP) will not exceed
optionally sulfuric organs; and in 80 ppm, and 1-
acid process water or ice hydroxyethylidene-
applied to whole or 1, 1-diphosphonic
cut poultry including acid (HEDP) will not
parts, trim and exceed 13 ppm
organs, and measured prior to
carcasses as a application
spray, wash, rinse,
dip, chiller water, or
scald water
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 (PAA) will not Notification conditions of use
acetic acid, 1- exceed 230 ppm, No. FCN 1094 (6)
hydroxyethylidene-1, hydrogen peroxide
1-diphosphonic acid (HP) will not exceed
(HEDP), dipicolinic 75 ppm, and 1-
acid, and sulfuric acid hydroxyethylidene-
1, 1-diphosphonic
acid (HEDP) will not
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 Notification conditions of use
acetic acid and for poultry carcasses, ppm hydrogen No. FCN 1096 (3)
hydroxyethylidene- parts, and organs. peroxide (HP), and
1,1-diphosphonic 13 ppm 1-
acid (HEDP) and hydroxyethylidene-
water 1,1-diphosphonic
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 Notification conditions of use
acetic acid and for raw meat ppm hydrogen No. FCN 1236 (3)
hydroxyethylidene- carcasses, parts, trim peroxide (HP), and
56
1,1-diphosphonic and organs. 13 ppm 1-
acid (HEDP) and hydroxyethylidene-
water 1,1-diphosphonic
acid (HEDP)
A mixture of sodium As an antimicrobial A mixture of sodium Acceptability None under the
bicarbonate and agent when used in bicarbonate and determination accepted
sodium carbonate packaged meat or sodium carbonate conditions of
with a GRAS poultry products. with a GRAS use (1)
approved activator Moxiyo packets approved activator at
absorbs oxygen and levels sufficient for
releases carbon purpose
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 A solution of water, Acceptability Listed by common
lactic acid, propionic products, e.g., hot lactic acid, propionic determination or usual name in
acid, and acidic dogs. acid, and acidic the ingredients
calcium sulfate calcium sulfate statement (2)
(solution with a pH (solution with a pH
range of 1.0-2.0)* range of 1.0-2.0)*
applied as a spray
for 20-30 seconds of
continual application
just prior to
packaging
*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 A solution of water, Acceptability Product must be

57
acidic calcium sulfate beef. acidic calcium determination descriptively
and 85-95,000 ppm sulfate and 85- labeled (2)
of lactic acid (solution 95,000 ppm of lactic
with a pH range of acid (solution with a
0.35 to 0.55) pH range of 0.35 to
0.55)
A solution of water, Raw whole muscle A solution of water, Acceptability Listed by common
acidic calcium beef cuts and cooked acidic calcium determination or usual name in
sulfate, lactic acid, roast beef and similar sulfate, lactic acid, the ingredients
and sodium cooked beef products and sodium statement of
phosphate (solution (e.g., corned beef, phosphate (solution multi-ingredient
with a pH range of pastrami, etc.). with a pH range of products. Single
1.45 to 1.55) 1.45 to 1.55) spray ingredient roast
applied for up to 30 beef products and
seconds of continual raw whole muscle
application *sodium beef cuts must be
phosphate on the descriptively
finished product labeled (2)
must not exceed
5000 ppm.
PA solution of water, Cooked poultry A solution of water, Acceptability Listed by common
acidic calcium carcasses and parts. acidic calcium determination or usual name in
sulfate, lactic acid, sulfate, lactic acid, the ingredients
and sodium phos- and sodium statement of
phate (solution with a phosphate (solution multi-ingredient
pH of 1.45 to 1.6) with a pH of 1.45 to products. Single
1.6) spray applied ingredient whole
for 20 to 40 seconds muscle cuts of
of continual poultry must be
application * sodium descriptively
phosphate on the labeled (2)
finished product
must not exceed
5000 ppm.

A solution of water, Beef jerky A solution of water, Acceptability Listed by common

acidic calcium acidic calcium determination or usual name in
sulfate, lactic acid, sulfate, lactic acid, the ingredients
and disodium phos- and disodium statement (2)
phate (solution with a phosphate (solution
pH of 1.0 to 2.0) with a pH of 1.0 to
2.0) applied to the
surface of the
product with a
contact time not to
exceed 30 seconds
Potassium diacetate Various meat and Potassium diacetate Acceptability Listed by common
poultry products not to exceed 0.25 determination or usual name in
which permit the percent of the the ingredients
addition of product formulation statement (2)
antimicrobial agents,
e.g., hot dogs
Potassium Ready-to-eat Potassium Acceptability Listed by
propionate/Propionic meat and propionate/Propio- determination common or usual
58
acid poultry, where nic acid up to 0.5 name in the
antimicrobials are percent (by weight ingredients
permitted of total formulation) statement (4)
Potassium sorbate Added to raw Potassium sorbate Acceptability Listed by
boneless beef in the 0.0703 percent by determination common or usual
production of dry weight of total name in the
beef snacks and formulation of raw ingredients
beef jerky as a mold meat. statement with a
inhibitor. qualifying
statement
disclosing the
treatment and
purpose, such as
"potassium
sorbate added to
retard mold
growth" (2)
Potassium sorbate Dry sausage, Potassium sorbate Acceptability Listed by
imitation dry at 10 percent in determination common or usual
sausage, dry beef water solution name in the
snacks and beef applied to: (1) the ingredients
jerky as an external external surface of statement (2)
mold inhibitor product, (2) casings with a qualifying
(applied by dipping or after stuffing or (3) statement
spraying). casings dipped in disclosing the
solution prior to
treatment and
stuffing.
purpose, such as
“dipped in
potassium
sorbate to retard
mold growth.”
Propylene glycol (1) Poultry water pre- Propylene glycol Acceptability None under the
(PG) and lactic acid chiller spray (PG) and lactic acid determination accepted
(FDA, PNC 1537) or applications; whole (FDA, PNC 1537) or conditions of use
phosphoric acid (FDA bird chillers and post phosphoric acid (1)
PNC 836) as an chiller wash and/or (FDA PNC 836) (1)
spray applications. Not to exceed 50
adjuvant to sodium
(2) Poultry chiller red ppm calculated as
hypo-chlorite in
water (i.e., poultry free available
process water for chiller water chlorine (measured
poultry products recirculated, usually in the incoming
through heat potable water) (2)
exchangers, and Not to exceed 5
reused back in the ppm calculated as
chiller) free available
chlorine (measured
at influent to chiller)
Salmonella phage Beef products Salmonella phage GRAS Notice None under the
preparation preparation No. 000468 accepted
containing the containing the conditions of use
bacterial bacterial (1)
monophages FO1a monophages FO1a
59
and S16 and S16 at levels
up to 108 PFU/g
Salmonella phage Poultry Salmonella phage GRAS Notice None under the
preparation preparation No. 000603 accepted
consisting of two consisting of two conditions of use
monophages (BP-63 monophages (BP- (2)
and BP-12 63 and BP-12
Triumvirate) applied
Triumvirate)
at 1 x 108 PFU/g
Skim milk or dextrose Meat and poultry Skim milk or GRAS Notice Listed by common
cultured with sausages including dextrose cultured No. 000128 or usual name in
propionibacterium those with standards with the ingredients
freudenreichii subsp. of identity which propionibacterium statement
Shermanii permit the use of freudenreichii (2)
antimicrobial agents subsp. Shermanii
not to exceed 2
percent by weight of
the finished product
Sodium Benzoate Ready-to-eat meat Sodium Benzoate 21 CFR Listed by common
and benzoic acid and poultry products and benzoic acid up 184.1733 or usual name in
that permit the use of to 0.1 percent (by the ingredients
weight of total statement (4)
any safe and suitable
formulation)
antimicrobial agent

Sodium citrate Non-standardized Sodium citrate Acceptability Listed by common

buffered with citric and standardized buffered with citric determination or usual name in
acid to a pH of 5.6 comminuted meat acid to a pH of 5.6 the ingredients
and poultry products not to exceed 1.3 statement (2)
which permit ingre- percent of the
dients of this type product formulation
in accordance with
21 CFR 184.1751
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 Sodium hypochlorite Acceptability None under the
down to a quarter of applied as a spray determination accepted
a carcass at a level not to conditions of use
exceed 50 ppm (1)
calculated as free
available chlorine
measured prior to
application
Sodium hypochlorite On whole or Sodium hypochlorite Acceptability None under the

60
 eviscerated poultry applied as a spray determination accepted
carcasses at a level not to conditions of use
exceed 50 ppm (1)
calculated as free
available chlorine
measured prior to
application
Sodium hypochlorite In water used in meat Sodium hypochlorite Acceptability None under the
processing not to exceed 5 ppm determination accepted
calculated as free conditions of use
available chlorine (1)
Sodium hypochlorite In water used in Sodium hypochlorite Acceptability None under the
poultry processing not to exceed 50 determination accepted
(except for product ppm calculated as conditions of use
formulation) free available (1)
chlorine
Sodium hypochlorite Poultry chiller water Sodium hypochlorite Acceptability None under the
not to exceed 50 determination accepted
ppm calculated as conditions of use
free available (1)
chlorine (measured
in the incoming
potable water)
Sodium hypochlorite Poultry chiller red Sodium hypochlorite Acceptability None under the
water (i.e., poultry not to exceed 5 ppm determination accepted
chiller water re- calculated as free conditions of use
circulated, usually available chlorine (1)
through heat (measured at
exchangers, and influent to chiller)
reused back in the
chiller)
Sodium hypochlorite Reprocessing Sodium hypochlorite 9 CFR 381.91 None under the
contaminated poultry at 20 ppm accepted
carcasses calculated as free conditions of use
available chlorine (1)
Note: Agency
guidance has
allowed the use of
up to 50 ppm
calculated as free
available chlorine
Sodium hypochlorite On giblets (e.g., Sodium hypochlorite Acceptability None under the
livers, hearts, not to exceed 50 determination accepted
gizzards, and necks) ppm calculated as conditions of use
and salvage parts free available (1)
chlorine in the
influent to a
container for
chilling.
Sodium hypochlorite Beef primals Sodium hypochlorite Acceptability None under the
at 20 ppm determination accepted
calculated as free conditions of use
61
 available chlorine (1)
Sodium metasilicate Component of Sodium metasilicate Acceptability None under the
marinades used for not to exceed 2 determination accepted
raw meat and poultry percent by weight of conditions of use
products the marinade (1)
Sodium metasilicate Raw beef carcasses, Sodium metasilicate Acceptability None under the
subprimals, and a 4 percent (plus or determination accepted
trimmings minus 2 percent) conditions of use
solution (1)
Sodium metasilicate RTE meat and Sodium metasilicate Acceptability None under the
poultry products up to a 6 percent determination accepted
solution applied to condition of use
the surface of the (1)
product at a rate not
to exceed 300 ppm
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
carbonate blend metasilicate and condition of use
sodium carbonate (1)
(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 Sodium 21 CFR Listed by common
Propionic acid and poultry, where propionate/ 184.1784 and or usual name in
antimicrobials are Propionic acid up 184.1081 the ingredients
permitted. to 0.5 percent (by
statement (4)
weight of total
formulation)

Trisodium phosphate Raw poultry Acceptability None under the

carcasses, parts, and determination accepted condi-
giblets tions of use (1)
Antioxidants
BHA (butylated “Brown N Serve” Butylated Acceptability Listed by common
hydroxyanisole) sausages hydroxyanisole determination or usual name in
(BHA) 0.02 percent the ingredients
in combination with statement (4)
other antioxidants
for use in meat,
based on fat content
BHT (butylated “Brown N Serve” Butylated Acceptability Listed by common
hydroxytoluene) sausages hydroxytoluene determination or usual name in
(BHT) 0.02 percent the ingredients
in combination with statement (4)
other antioxidants
for use in meat,
62
 based on fat content
A combination of Dried turkey broth Combination of Acceptability None under the
canola oil, mono- and powder canola oil, mono- determination accepted
di-glycerides, the and di-glycerides, conditions of use
natural spice extract the natural spice (1) except for
rosemary, and extract rosemary, rosemary extract.
natural mixed and natural mixed Rosemary extract
tocopherols derived tocopherols derived should be
from sunflowers from sunflowers at a identified as
level not to exceed “rosemary extract,
0.12 percent during flavoring, or
production of dried natural flavoring”
turkey broth powder 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, A mixture of Acceptability Listed by

carrageenan, whole carcasses, carrageenan, determination common or usual
sodium carbonate, and parts sodium carbonate, name in the
and xanthan gum and xanthan gum ingredients
applied as a brine statement (4)
solution not to
exceed 0.65 percent
by weight in the
finished product

A mixture of Sausages where A mixture of Acceptability Listed by common

carrageenan, whey binders are carrageenan, whey determination or usual name in
protein concentrate, permitted; cooked protein concentrate, the ingredients
and xanthan gum poultry products; beef and xanthan gum statement
and poultry patties; not to exceed 3.5 (4)
modified breakfast percent by weight of
sausage, cooked the product
sausages, and formulation
fermented sausages
covered by FSIS
Policy Memo 123;
and modified substi-
tute 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
63
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 Beef collagen not to Acceptability Listed by common
poultry products exceed 3.5 percent determination or usual name in
where binders are of product the ingredients
permitted formulation statement (4)
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”
and/or (b) used to appropriately used when protein
block fat in cooked declared on the concentration is
product label of raw “Beef greater than 18%.
with Beef Protein” Final
product per 9 CFR determination will
Section 317.2(c)(2). be made by FSIS
When used as a when label is
marinade or coating, submitted for
beef protein does approval (2)
not exceed 0.8
percent by weight of
the final product
formulation. When
used in the batter
only, beef protein
does not exceed
0.14 percent by
weight of the final
product formulation.
When used as both
coating and in the
batter, beef protein
does not to exceed
0.89 percent by
weight of the final
product formulation
Binders listed in 9 “Turkey ham and Binders listed in 9 Acceptability Listed by common
CFR 424.21(c) for water products” CFR 424.21(c) for determination or usual name in
use in cured pork use in cured pork the ingredients
products and poultry products and poultry statement (2)
products products added in
accordance with 9
64
 CFR 319.104(d) and
424.21(c)
Canola Protein (CPI) Used as a binder in Canola Protein (CPI) GRAS Notice Listed by the
and Hydrolized ground meat (beef and Hydrolized No. 000386 common or usual
Canola Protein and pork patties) and Canola Protein name in the
(HCPI) whole muscle poultry (HCPI) up to 2 ingredient
products where percent of product statement (2)
binders are permitted formulation
Carboxymethyl Poultry franks Carboxylmethyl Acceptability Listed by common
cellulose (cellulose cellulose (cellulose determination or usual name in
gum) gum) not to exceed the ingredients
3.5 percent of the statement (4)
product formulation
Carboxymethyl Cured pork products Carboxylmethyl Acceptability Listed by common
cellulose cellulose not to determination or usual name in
exceed 3 percent of the ingredients
product formulation statement (4)

Carrageenan Thickener in Carrageenan not to Acceptability Listed by common

batter used to exceed 0.5 percent determination or usual name in
prepare poultry of the product the ingredients
franks formulation statement (4)
Carrot Fiber Various comminuted Carrot fiber not to GRAS Notice List as “isolated
meat and poultry exceed 3.5 percent No. 000116 carrot product”
products where of the product (2)
binders are permitted formulation
Cellulose, powdered Various comminuted Cellulose, powdered Acceptability Listed by common
conforming to the poultry products conforming to the determination or usual name in
specifications in the where binders are specifications in the the ingredients
Food Chemicals permitted Food Chemicals statement (2)
Codex 5th Edition Codex 5th Edition
not to exceed 3.5
percent of the
product formulation
Chicken Protein Whole muscle poultry Chicken protein not Acceptability Listed by common
food products where to exceed 0.80 determination or usual name in
binders are permitted percent of the final the ingredients
provided the protein product 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 Chicken protein, GRAS Notice Listed by common
concentrated Turkey products where the concentrated turkey No. 000168 or usual name in
Protein protein solution is protein as a coating the ingredients
used in products of applied to the statement (2)
the same kind (e.g., product and/or as a
chicken protein in a portion of the batter.
coating of a breaded Not to exceed 0.8
65
 chicken fritter) percent of product
formulation when
applied as 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 (dried Various ground meat Citrus flour and GRAS Notice List as “citrus
mandarin oranges and poultry products citrus pulp dried with No. 000487 flour” or
lemons, limes, where binders are guar gum “dried citrus
grapefruits, and permitted not to exceed 3.5 pulp” with
tangerines) flour and percent of the guar gum (2)
citrus pulp dried with product formulation
guar gum
Citrus fiber products In whole muscle cuts Citrus fiber products GRAS Notice Listed as “Citrus
derived from the of meat and poultry derived from the No. 541 Fiber” in the
albedo or pith layer of and various albedo or pith layer ingredient
lemon or lime peels comminuted meat of lemon or lime statement (2)
with or without guar and poultry products peels with or without
gum (containing a where binders are guar gum
minimum of 85 permitted (containing a
percent dietary fiber minimum of 85
based on appropriate percent dietary fiber
AOAC method of based on
analysis) appropriate AOAC
method of analysis)
not to exceed 3.0
percent of product
formulation
Citrus fiber Various whole Citrus fiber GRAS Notice Listed as “isolated
(containing less than muscle and (containing less than No. 000599 citrus product,”
85 percent dietary comminuted meat 85 percent dietary which would also
fiber based on and poultry products fiber based on include the
appropriate AOAC and RTE meat and appropriate AOAC residual sucrose
methods of analysis) poultry products methods of analysis) without the need
where binders are level not exceeding to label it
permitted the product’s separately (2)
standard of identity
limits with a
maximum of 5
percent of total
product formulation
Corn Bran Fiber As a formulation aid Corn Bran Fiber GRAS Listed as “corn
(containing a or as a texturizer in (containing a Notice No. bran fiber in the
minimum of 85 ground, whole minimum of 85 000427, ingredients
percent dietary fiber muscle, emulsified percent dietary fiber (21 CFR statement (2)
based on appropriate and processed meat based on 170.3(o)(14
AOAC method of and poultry products, appropriate AOAC )), (21 CFR
66
analysis) including sauces, method of analysis) 170.3(o)
soups and gravies, not to exceed 2 (32))
where binders are percent of the
permitted product formulation
Guar Gum (1) For use as Guar Gum (1) Not to Acceptability Listed by common
whipping aid in egg exceed 0.5 percent determination or usual name in
products (2) Sufficient for the ingredients
(2) Fish of the order purpose using good statement (4)
Siluriformes manufacturing
practices
Guar powder, Various meat and Guar powder, Acceptability Listed by common
micronized poultry products micronized not to determination or usual name in
where binders are exceed 3.0 percent the ingredients
permitted of the product statement (4)
formulation
Hydroxypropyl Seasoning mixtures Hydroxypropyl Acceptability Listed by common
methylcellulose added to sauces and methylcellulose determination or usual name in
gravies produced sufficient for the ingredients
under FDA purpose statement (2)
jurisdiction that will
be used in meat and
poultry products
Hydroxypropyl Thickener in meat Hydroxypropyl Acceptability Listed by common
methylcellulose and poultry pot pie methylcellulose not determination or usual name in
fillings, sauces, to exceed 1 percent the ingredients
soups, and gravies of the product statement (2)
formulation
Inulin (Chicory Root Various meat and Inulin 2 to 5 percent Acceptability Listed by common
Fiber when poultry products of the product determination or usual name in
containing a (e.g., frankfurters, formulation and GRAS the ingredients
minimum of 85 sausage, patties, Notice No. (Inulin). Alterna-
percent dietary fiber loaves, pates) where 000118 tively, may be
based on appropriate binders are permitted listed as “Chicory
AOAC method of Root Fiber” when
analysis) containing a
minimum of 85
percent dietary
fiber based on
appropriate AOAC
method of
analysis. (2)
Konjac flour Meat and poultry Konjac flour not to Acceptability Listed by common
products in which exceed 3.5 percent determination or usual name in
starchy vegetable of the product the ingredients
flours are permitted formulation statement (2)
individually or
collectively with
other binders

67
Meat Protein Extracts As binding agents Meat Protein Acceptability Listed as “partially
(MPEs) (poultry and coatings Extracts (MPEs) in determination hydrolyzed
protein, beef protein, (flavorings) in meat nonstandardized (source of protein)
and pork protein). and poultry products meat and poultry in the ingredients
Produced through the of the same species products that permit statement (2)
use of Flavourzyme binders at levels not
enzyme up to 0.5 to exceed 0.89
percent by weight of percent by weight
raw meat and poultry and in standardized
products or the meat and poultry
combination of products where
Flavourzyme and standards of identity
Protamex enzymes permit at levels not
up to 0.5 percent to exceed 0.89
each by weight of percent by weight
raw meat and poultry
products
Methylcellulose Various comminuted Methylcellulose not Acceptability Listed by common
meat and poultry to exceed 3.5 determination or usual name in
products where percent of the the ingredients
binders are permitted product formulation statement (2)
Methylcellulose Thickener in meat Methylcellulose not Acceptability Listed by common
and poultry pot pie to exceed determination or usual name in
fillings, sauces, 1 percent of the the ingredients
soups, and gravies; a product formulation statement (2)
binder in poultry as a thickener in
patties, loaves, and meat and poultry pot
nuggets; a binder in pie fillings, sauces,
meat patties, loaves, soups, and gravies;
and nuggets; 1.6 percent as a
texturizer in Policy binder in poultry
Memo 121B and 123 patties, loaves, and
products. nuggets; 0.25
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 Microcrystalline Acceptability Listed as
cellulose and sodium binder in cellulose and determination “cellulose gel,
carboxymethylcellu- standardized and sodium cellulose gum” in
lose non-standardized carboxymethylcellu- the ingredients
comminuted meat lose in standardized statement (2)
and poultry products comminuted meat
and poultry products
where binders are
permitted and in
non-standardized
comminuted meat
and poultry products
at levels up to 3
percent
68
Monocalcium Fish of the order Monocalcium 21 CFR Listed by common
phosphate (mono-, Siluriformes phosphate (mono-, 182.1217 or usual name in
di-, and tribasic) di-, and tribasic) the ingredients
sufficient for statement (4)
purpose using good
manufacturing
practices
Oat Fiber Various meat Oat Fiber not to Acceptability Listed as “isolated
products (e.g., exceed 3.5 percent determination oat product” or
frankfurters, sausage of the product “modified oat
patties, loaves) formulation 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 Oat Fiber not to Acceptability Listed as “Oat
a minimum of 85 of meat and poultry exceed 3.5 percent determination Fiber” in the
percent dietary fiber and comminuted of product ingredient
based on appropriate meat and poultry formulation statement
AOAC method of products where
analysis) binders are permitted
Oat Hull Fiber Various non- Oat Hull Fiber not to GRAS Notice Listed as “isolated
standardized exceed 3.5 percent No. 000261 oat product” in the
comminuted meat of the product ingredients
products formulation statement (2)
Oat Hull Fiber Whole muscle and Oat Hull Fiber not to GRAS Notice Listed as “isolated
comminuted poultry exceed 3.5 percent No. 000342 oat product” in the
products where of the product ingredients
binders are permitted formulation statement (2)
Oat Hull Fiber In whole muscle cuts Oat Hull Fiber not to Acceptability Listed as “Oat
(containing a of meat and poultry exceed 3.5 percent determination Hull Fiber” in the
minimum of 85 and comminuted of product ingredient
percent dietary fiber meat and poultry formulation statement
based on appropriate products where
AOAC method of binders are permitted
analysis)
Oat Hull Fiber Anti-caking agent Oat Hull Fiber at GRAS Notice Listed as “oat hull
(containing a within powdered or levels below 2 No. 000261 fiber” or as
minimum of 85 crystallized organic percent (w/w) of the “isolated oat
percent dietary fiber acids and/or dry mixtures, and at product” (if under
based on appropriate oleoresin-containing levels of 0.1 percent 85% dietary fiber)
AOAC method of injectable brines for or less of the total in the ingredients
analysis) meat and poultry product formulation statement (2)
Orange pulp, dried Non-standardized Orange pulp, dried Acceptability List as “citrus
whole muscle meat not to exceed 3.5 determination flour” or “dried
and poultry products percent of the orange pulp” (2)
where binders are product formulation
permitted and
standardized whole
muscle meat and
69
 poultry products
where standards of
identity permit the
use of binders
Orange pulp, dried Various ground meat Orange pulp, dried GRAS Notice List as “citrus
and orange pulp, and poultry products and orange pulp, No. 000154 flour” or “dried
dried with guar gum where binders are dried with guar gum orange pulp” (2)
permitted not to exceed 3.5
percent of the
product formulation
Orange pulp, dried Processed egg Orange pulp, dried Acceptability Listed as "citrus
and orange pulp, products (liquid, and orange pulp, determination flour" or "dried
dried with guar gum frozen, and dried dried with guar gum orange pulp". If
whole eggs) not to exceed 3.0 containing guar
percent of total gum, label as
product formulation "citrus flour with
guar gum" or
"dried orange
pulp with guar
gum". (2)

Partially hydrolyzed Various meat and Partially hydrolyzed Acceptability Listed by common
proteins poultry products proteins not to determination or usual name in
where binders are exceed 3.5 percent the ingredients
permitted. of the product statement (2)
formulation
Pea fiber Standardized meat Pea fiber sufficient Acceptability Listed as “isolated
and poultry products for 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 Pea protein GRN 1581 Listed as “pea
proteolysate muscle and proteolysate not to protein
comminuted meat exceed the proteolysate”’ or
and poultry products product’s specific ‘pea protein
and RTE meat and standard of identity isolate’.(2)
poultry products limits and not more
than 7 percent of the
total product
formulation
Pectin Various meat and Pectin not to exceed Acceptability Listed by common
poultry products 3 percent of the determination or usual name in
where binders are product formulation the ingredients
permitted statement (2)
Plum extract, Plum Whole cuts of meat Plum Extract/ Puree/ Acceptability List as “isolated
puree, Plum fiber, and poultry products. Fiber/powder not to Determination plum product”
Plum powder Various, meat and exceed Up to 2
poultry products percent product
where binders are formulation
permitted.

70
Pork collagen Various meat and Pork collagen not to Acceptability Listed by common
poultry food products exceed 3.5 percent determination or usual name in
where binders are of the product the ingredients
permitted formulation statement (2)
Pork skin proteins Various meat Pork skin proteins Acceptability Listed by common
products where not to exceed 1.5 determination or usual name in
binders are permitted percent of product the ingredients
formulation 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”
cooked product appropriately used when protein
declared on the concentration is
label of raw “Pork greater than 21%.
with Pork Protein” Final
product per 9 CFR determination will
Section 317.2(c)(2); be made by FSIS
when used as when label is
marinade or protein submitted for
coating not to approval for “Pork
exceed 0.8percent with Pork Protein”
by weight of final product (2)
product formulation;
when used in batter
only not to exceed
0.14percent by
weight of final
product formulation;
when used as both
coating and in batter
not to exceed 0.89
percent by weight of
final product
formulation
Potassium Formulation aid in Potassium 21 CFR Listed by common
bicarbonate fish of the order bicarbonate levels 184.1613 or usual name in
Siluriformes sufficient for the ingredients
purpose using good statement (4)
manufacturing
practices
Potato fiber Whole muscle poultry Potato fiber not to GRAS Notice Listed as “isolated
products and exceed 3.5 percent No. 000310 potato product”
comminuted meat of product (2)
and poultry products formulation
where binders are
permitted
Potato protein Meat and poultry Potato protein Acceptability Listed as “Potato
concentrate products where concentrate not to determination protein
71
 binders are permitted exceed 3.0 and GRAS concentrate” in
percent of the Notice No. the ingredient
product formulation; 000086 statement (2)
or 3.5 percent in
combination with
potato starch
Potato protein isolate Various whole Potato protein GRAS Notice Listed as “potato
muscle and isolate not to exceed No. 000447 protein isolate” in
comminuted meat 3.0 percent of the the ingredients
and poultry products product formulation statement (2)
where binders are
permitted
Psyllium Husk As a binder in meat Psyllium Husk at Acceptability Listed as
and poultry products levels up to 0.3 determination “Psyllium” or
where binders are percent of total “Psyllium Husk” in
permitted product weight the ingredients
statement (2)
Rice bran Various comminuted Rice bran not to Acceptability Listed by common
meat and poultry exceed 3.5 percent determination or usual name in
products where of the product the ingredients
binders are permitted formulation statement (2)
(e.g., hot dogs,
meatballs, and
chicken patties)
Rice Starch As a binder in whole Rice starch, 2 Acceptability Listed by common
muscle poultry where percent in raw; 3 determination name “rice starch”
binders are permitted percent in cooked in the ingredients
poultry. statement.
Rice Starch As a binder in whole Rice starch, Acceptability Listed by common
muscle meat sufficient for determination name “rice starch”
products where purpose but level in the ingredients
binders are permitted may be limited by statement.
food standards of
identity or other
approved conditions
of use, for example
up to 0.8 percent in
cured pork products
Rice Starch As a binder in Rice starch, Acceptability Listed by common
comminuted meat sufficient for determination name “rice starch”
and poultry where purpose but level in the ingredients
binders are permitted may be limited by statement.
food standards of
identity or other
approved conditions
of use, for example
up to 3.5 percent in
a 9 CFR 319.140
“Sausage”
Rice starch Cured pork products Rice Starch not to Acceptability Listed by common
exceed 0.8 percent determination or usual name in
of product the ingredients
formulation statement (4)
Silicone dioxide To prevent caking Silicone dioxide Acceptability Listed by common
72
 sufficient for determination or usual name in
purpose using good the ingredients
manufacturing statement (4)
practices
Sodium alginate Various meat Sodium alginate not Acceptability Listed by common
products where to exceed 1 percent determination or usual name in
binders are permitted of the product the ingredients
formulation statement (2)
Sodium alginate Various poultry Sodium alginate not Acceptability Listed by common
products where to exceed 0.8 determination or usual name in
binders are permitted percent of the the ingredients
product formulation statement (2)
Sodium aluminum Fish of the order Sodium aluminum 21 CFR Listed by common
phosphate Siluriformes phosphate levels 182.1781 or usual name in
sufficient for the ingredients
purpose using good statement (4)
manufacturing
practices

Sodium carbonate Fish of the order Sodium carbonate 21 CFR Listed by common
or sodium Siluriformes or sodium 184.1742, or usual name in
bicarbonate bicarbonate levels 21 CFR the ingredients
sufficient for 184.1736 statement (4)
purpose using good
manufacturing
practices
Sodium phosphate Fish of the order Sodium phosphate 21 CFR Listed by common
(mono-, di-, and Siluriformes (mono-, di-, and 182.1778 or usual name in
tribasic) tribasic) sufficient for the ingredients
purpose using good statement (4)
manufacturing
practices
Soy Fiber (Okara) Sausages as Soy Fiber (Okara) Acceptability Listed as “Isolated
provided for in 9 CFR not to exceed 3.5 determination Soy Product” in
Part 319, bockwurst percent of the the ingredients
formulation statement (2)
individually or
collectively with
other binders for use
in meat
Soy Fiber (Okara) Chili con carne, chili Soy Fiber (Okara) Acceptability Listed as “Isolated
con carne with beans not to exceed 8 determination Soy Product” in
percent of the the ingredients
formulation statement (2)
individually or
collectively with
other binders for use
in meat
Soy Fiber (Okara) Spaghetti with Soy Fiber (Okara) Acceptability Listed as “Isolated
meatballs and sauce, not to exceed 12 determination Soy Product” in
spaghetti with meat percent of the the ingredients
and sauce and formulation statement (2)
73
 similar products individually or
collectively with
other binders for use
in meat
Soy Fiber (Okara) Various meat and Soy Fiber (Okara) Acceptability Listed as “Isolated
poultry products sufficient for determination Soy Product” in
(e.g., patties, loaves, purpose the ingredients
pates) where binders statement (2)
are permitted
Sugar beet fiber Used as a binding Sugar beef fiber in GRAS Notice Listed as “sugar
and/or thickening non-standardized No. 000430 beet pulp,” or
agent in standardized meat and poultry “sugar beet
meat and poultry products at levels up powder,” or “sugar
products, and in non- to 5 percent, and in beet pulp powder”
standardized meat standardized meat in the ingredients
and poultry products and poultry products statement (2)
such as beef and where binding
poultry patties, and/or thickening
sausages, or chicken agents are
links. permitted.
Transglutaminase Texturizing agent in Transglutaminase Acceptability Listed by common
enzyme meat and poultry enzyme not to determination or usual name in
food products where exceed 65 ppm of the ingredients
texturizing agents the product statement (2)
and binders are formulation
permitted
Transglutaminase Cross-linking agent in Transglutaminase Acceptability Listed by common
enzyme modified meat and enzyme not to determination or usual name in
poultry products exceed 65 ppm of the ingredients
addressed in Policy the product statement (2)
Memos 121B and formulation
123.
Transglutaminase Binding and cross- Transglutaminase Acceptability Listed by common
enzyme linking agent in enzyme not to determination or usual name in
uncooked restruc- exceed 100 ppm of the ingredients
tured chicken breasts the product statement (2)
formulation
Trehalose Binding and purge Trehalose not to GRAS Notice Listed by common
control agent in exceed 2 percent of No. 000045 or usual name in
various meat and the product the ingredients
poultry products formulation 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 and in fish products with a 9 CFR statement (4)
of the order standard of identity 424.21(c)
Siluriformes which currently
permit the use of
xanthan gum listed
in 9 CFR 424.21(c).
Sufficient for
purpose in
74
 accordance with 21
CFR 172.5
Coloring Agents
Annatto powder To tint sodium nitrite Annatto powder Acceptability None under the
(annatto extract, containing cure meat (annatto extract, determination accepted
water, potassium or poultry blends for water, potassium conditions of use
carbonate, potassium purposes of visual carbonate, (1)
hydroxide) confirmation of potassium
addition in batching hydroxide) at less
operations (in lieu of than 1 ppm per 1000
FD&C Red #3) pounds of meat or
poultry blending
Carmine (cochineal) To color isolated soy Carmine (cochineal) Acceptability Listed by common
protein for use in dry 0.2 to 0.4 percent of determination or usual name in
cured acidified the hydrated protein the ingredients
sausages gel. The protein gel statement (5);
must not exceed 30 Product name
percent of the meat requires qualifying
food product statement such as
formulation “Artificially
Colored”
Carmine (cochineal) To color non- Carmine (cochineal) Acceptability Listed by common
standardized fully not to exceed determination or usual name in
cooked poultry 0.0075 percent of the ingredients
products and total finished product statement (5);
standardized fully formulation 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 Citric acid sufficient Acceptability Listed by common
stabilizer in egg for purpose determination or usual name in
products the ingredients
statement (2)
Monopotassium For use as color Monopotassium Acceptability Listed by common
phosphate or preservative in egg phosphate or determination; or usual name in
monosodium products monosodium 21 CFR the ingredients
phosphate phosphate not to 160.110(a) statement (2)
exceed 0.5 percent
in liquid whole egg.
If water is used as a
carrier, not to
exceed 50 percent
of the solution
mixture by weight.
Titanium dioxide To color non- Titanium dioxide not Acceptability Listed by common
standardized RTE to exceed 0.25 determination; or usual name in
poultry products and percent by weight of 21 CFR the ingredients
standardized RTE the food product 73.575 statement (5).
poultry products that Product name
permit the use of requires qualifying
coloring agents statement
75
 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 lycopene statement (5);
in product. Tomato Product name
lycopene requires qualifying
concentrate used at statement such as
a level not to “Colored with
exceed 100 mg/kg lycopene tomato
of lycopene in extract”
product.
Curing Accelerators (must be used only in combination with curing agents)
Potassium Cured pork and beef Potassium Acceptability Listed by common
erythorbate cuts; cured meat food erythorbate 87.5 oz. determination or usual name in
products; cured to 100 gallons of the ingredients
comminuted poultry pickle at 10 percent statement (2)
or poultry products pump; 7/8 oz. to 100
lbs. Of 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 Calcium carbonate Acceptability None under the
washing tripe sufficient for determination accepted
purpose conditions of use
(1)
Calcium citrate Denuding agent for Calcium citrate Acceptability None under the
washing tripe sufficient for determination accepted
purpose conditions of use
(1)
Calcium hydroxide Denuding agent for Calcium hydroxide Acceptability None under the
washing tripe sufficient for determination accepted
purpose conditions of use
(1)
Potassium carbonate Denuding agent for Potassium Acceptability None under the
washing tripe carbonate sufficient determination accepted condi-
for purpose tions of use (1)
Potassium citrate Denuding agent for Potassium citrate Acceptability None under the
washing tripe sufficient for determination accepted
purpose conditions of use
(1)
Potassium hydroxide Denuding agent for Potassium Acceptability None under the
washing tripe hydroxide sufficient determination accepted
76
 for purpose conditions of use
(1)
Tricalcium phosphate Denuding agent for Tricalcium Acceptability None under the
washing tripe phosphate sufficient determination accepted condi-
for purpose tions of use (1)
Tripotassium Denuding agent for Tripotassium Acceptability None under the
phosphate washing tripe phosphate sufficient determination accepted
for purpose conditions of use
(1)
Emulsifying Agents
DATEM (diacetyl Used to emulsify DATEM (diacetyl 9 CFR 424.21 Listed by common
tartaric acid esters shortening products* tartaric acid esters or usual name in
of mono- and of mono- and the ingredients
diglycerides) *9 CFR 424 also diglycerides) statement
refers to the use of sufficient for “DATEM.”
DATEM in various purpose
poultry products,
however the safety
has not been
confirmed in meat
and poultry products
other than
shortening.
Papain enzyme Egg products Papain enzyme not Acceptability Listed by
(egg white) to exceed 0.25 determination common or usual
percent of total name "Papain" in
product formulation the ingredients
statement. (2)
Phospholipase A2 Egg products (egg Phospholipase A2 GRN 183 Listed by
enzyme derived yolks and whole enzyme derived common or usual
from a non-animal eggs) from a non-animal name
source source not to "Phospholipase”
exceed 0.05 percent in the ingredients
of total product statement. (2)
formulation
Phospholipase A2 Egg products (egg Phospholipase A2 GRN 212 Listed by
enzyme derived yolks and whole enzyme derived common or usual
from a non-animal eggs) from a non-animal name
source source not to "Phospholipase”
exceed 0.05 in the ingredients
percent of total statement. (2)
product formulation
Film Forming Agents
A mixture of invert Used to transfer A mixture of invert Acceptability None under the
sugar, water, flavorings, spices or sugar, water, determination accepted
maltodextrin, malic coloring to the maltodextrin, malic conditions of use
acid, modified food packaging materials acid, modified food (1)
starch, pectin, and of meat and poultry starch, pectin, and
xanthan gum products xanthan gum not to
exceed 0.5 percent
of the total of the
finished product
77
Aqueous mixture of For use as an aid in Aqueous mixture of Acceptability None under
Sunflower lecithin, the release of Sunflower lecithin, determination the accepted
acetic acid, citric netting and/or casing acetic acid, citric conditions of
acid, corn starch, rice on meat and poultry acid, corn starch, use. Any
bran extract, products after rice bran extract, spices added
propylene glycol and cooking and to propylene glycol and to the release
methylcellulose transfer spices methylcellulose, not agent must be
onto the meat to exceed 2 percent listed on the
or poultry product of the product ingredient
formulation statement
A mixture of water, Used to aid in the A mixture of water, Acceptability None under the
glycerin, release of elastic glycerin, determination accepted
carrageenan, and netting on cooked carrageenan, and conditions of use
cornstarch meat products that cornstarch sufficient (1)
are cooked in elastic for purpose
netting
A mixture of water, Used to aid in the A mixture of water, Acceptability “Caramel Color”
glycerin, release of elastic glycerin, determination listed as an
carrageenan, netting on cooked carrageenan, ingredient and as
cornstarch, and meat products that cornstarch, and a product name
caramel are cooked in elastic caramel sufficient for qualifier (2)
netting purpose
A mixture of water, Used to aid in the A mixture of water, Acceptability “Smoke Flavor”
glycerin, release of elastic glycerin, determination listed as an
carrageenan, netting on cooked carrageenan, ingredient and as
cornstarch, and meat products that cornstarch, and a product name
smoke flavoring are cooked in elastic smoke flavoring qualifier (2)
netting sufficient for
purpose
A mixture of water, For use as an aid in A mixture of water, Acceptability Listed as "liquid
liquid smoke, citric the release of netting liquid smoke, citric determination smoke" in the
acid, phosphated and/or casing on acid, phosphated ingredients
mono-and meat and poultry mono-and statement (1)
diglycerides, sodium products after diglycerides, sodium
salt, cellulose gum, cooking salt, cellulose gum,
calcium chloride, calcium chloride,
propylene glycol, propylene glycol,
sodium alginate, sodium alginate,
xanthan gum, and xanthan gum, and
potassium sorbate potassium sorbate
not to exceed 2
percent of the
product formulation
A mixture of water, For use as an aid in A mixture of water, Acceptability Listed as "liquid
liquid smoke, citric the release of netting liquid smoke, citric determination smoke" in the
acid, cellulose gum, and/or casing on acid, cellulose gum, ingredients
calcium chloride, meat and poultry calcium chloride, statement (1)
propylene glycol, products after propylene glycol,
sodium alginate, cooking sodium alginate,
xanthan gum, and xanthan gum, and
potassium sorbate potassium sorbate
not to exceed 2
percent of the
product formulation
78
A mixture of water, For use as an aid in A mixture of water, Acceptability Listed as "liquid
liquid smoke, citric the release of netting liquid smoke, citric determination smoke and rice
acid, cellulose gum, and/or casing on acid, cellulose gum, bran extract" in
rice bran extract, meat and poultry rice bran extract, the ingredients
calcium chloride, products after calcium chloride, statement (1)
propylene glycol, cooking propylene glycol,
sodium alginate, sodium alginate,
xanthan gum, and xanthan gum, and
potassium sorbate potassium sorbate
not to exceed 2
percent of the
product formulation
A mixture of water, For use as an aid in A mixture of water, Acceptability None under the
propylene glycol, the release of propylene glycol, determination accepted
sodium alginate, netting and/or casing sodium alginate, conditions of use
potassium sorbate, on meat and poultry potassium sorbate, (1)
citric acid, and products after citric acid, and
calcium chloride cooking calcium chloride not
to exceed 2 percent
of the product
formulation
A mixture of water, For use as an aid in A mixture of water, Acceptability Listed as "liquid
sunflower oil and the release of netting sunflower oil and determination smoke" in the
sunflower lecithin, and/or casing on sunflower lecithin, ingredients
liquid smoke with meat and poultry liquid smoke with statement (1)
polysorbate, citric products after polysorbate, citric
acid, calcium cooking acid, calcium
chloride, propylene chloride, propylene
glycol, sodium glycol, sodium
alginate, xanthan alginate, xanthan
gum, and potassium gum, and potassium
sorbate sorbate not to
exceed 2 percent of
the product
formulation
A solution of sodium Used to form a A solution of sodium Acceptability List all ingredients
alginate, dextrose, calcium alginate- alginate, dextrose, determination used in the casing
isolated pea protein, based casing on pork isolated pea protein, by common or
sugar, and and poultry sugar, and usual name in the
maltodextrin (DE of sausages. maltodextrin (DE of ingredients
6) used with a 6) used with a statement (4)
solution of calcium solution of calcium
chloride, powdered chloride, powdered
sugar, oleoresin sugar, oleoresin
black pepper, and black pepper, and
isolated pea protein. isolated pea protein.
Quantity of the
casing on the
sausage ranges
from 8 to 15 percent
of total product
formulation and

79
 calcium alginate not
to exceed 0.219
percent of the
finished product
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 of conditions of use
freezing of raw approximately 6 (2)
poultry products. pounds (1 gallon)
resulting in 0.001
g/in2 of canola oil on
the form freeze belt.
Gelatin spice sheets To ensure even Gelatin spice sheets Acceptability None under the
distribution of sufficient for determination accepted
seasonings on purpose conditions of use
cooked pork products (1)
Hydroxypropyl Film-forming agent in Hydroxypropyl Acceptability Listed by common
methylcellulose glazes for meat and methylcellulose not determination or usual name in
poultry products to exceed 4 percent the ingredients
of the product statement (2)
formulation
Methylcellulose Film-forming agent in Methylcellulose not Acceptability Listed by common
glazes for meat and to exceed 3 percent determination or usual name in
poultry products of the product the ingredients
formulation for statement (2)
poultry products, 3.5
percent of the
product formulation
for meat products
Sodium alginate, For use as a Sodium Acceptability Listed as
guar gum, component in alginate, guar determination "alginate-
dicalcium phosphate, sausage casing for gum, dicalcium based casing
acetylated distarch various types of phosphate, (sodium
adipate (modified food sausages, specifically acetylated alginate, guar
starch), and sodium as part of the solution distarch adipate gum, dicalcium
hexametaphosphate used to encase the phosphate,
(modified food
sausage modified food
starch), and starch, and
sodium sodium
hexametaphosp hexametaphosp-
hate as a hate)"at the end
component in of the ingredients
sausage statement (4)
casing,
specifically as
part of the
solution used to
encase the
sausage, at a
range from 2 to
15 percent of
total product
80
 formulation
Sodium alginate, For use as a Sodium alginate, Acceptability Listed as
acetylated distarch component in acetylated distarch determination “alginate-based
adipate (modified sausage casing for adipate (modified casing (sodium
food starch), and various types of food starch), and alginate, modified
sodium food starch, and
sausages, specifically sodium
sodium
hexametaphosphate as part of the solution hexametaphosphate
hexametaphosp-
used to encase the as a component in hate)”at the end of
sausage sausage casing, the ingredients
specifically as part of statement (4)
the solution used to
encase the sausage,
at a range from 0.7
to 5.5 percent of the
casing solution and
the dry mixture not
to exceed 0.6
percent of total
product formulation
Flavoring Agents
A blend of lemon Various non A blend of lemon Acceptability Listed by
juice and vinegar standardized raw, juice and vinegar up determination common or usual
cured, and ready to to 3.5 percent of name "lemon
eat meat and poultry product formulation juice and
products and on vinegar'' in the
standardized meat ingredients
and poultry products statement for
where flavoring various non
agents are permitted standardized raw,
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 Adenosine 5'- GRAS Notice Listed by common
monophosphoric acid for meat and poultry monophosphoric No. 000144 or usual name in
(AMP) and its soups and soup acid (AMP) and its the ingredients
monosodium and mixes monosodium and statement (2)
disodium salts disodium salts not to
exceed 200 ppm of
the product
formulation
81
A mixture of L- Raw meat and A mixture of L- Acceptability Listed by
lysine and L- poultry products lysine and L- determination common or usual
glutamic acid glutamic acid name in the
applied as a brine ingredients
solution prior to statement (4)
cooking and/or
smoking not to
exceed 0.6 percent
in finished product
Carboxypeptidase To accelerate the Carboxypeptidase GRAS Notice Listed as
enzyme preparation development of flavor enzyme preparation No. 000345 Carboxypeptidase
during the ripening at levels of 1.2-6.0 (CPG) enzyme or
process of fermented milligrams TOS/kg “enzyme” in the
meat of fermented meat ingredients
statement (2)
Encapsulated sodium Flavor enhancer in Encapsulated Acceptability Listed by common
diacetate fresh and ready-to- Sodium diacetate at determination or usual name in
eat (RTE) a level not to exceed the ingredients
comminuted and 1.0 percent (total statement.
whole muscle meat formula weight) in Comminuted
and poultry added as combination with product must be
a component in other GRAS acids at descriptively
seasoning blends a level sufficient to labeled. (2)
and meat and poultry achieve a pH of 4.8
sauces – 5.5
Lactic acid As a flavor enhancer Lactic acid not to Acceptability Product must be
added to pork fatty exceed 0.367 determination descriptively
tissue used in the percent of the pork labeled (4)
production of fatty tissue, prior to
dehydrated pork fatty dehydration
tissue
Laminaria japonica As a flavor enhancer Laminaria japonica GRAS Notice Listed by common
(brown algae) or flavoring agent in (brown algae) not to No. 000123 or usual name in
marinades for meat exceed 0.08 percent the ingredients
and poultry, meat of the product statement (2)
and poultry soups, formulation
gravies, and
seasonings
Malic acid Flavoring agent in Malic acid at levels 21 CFR Listed by common
fish of the order sufficient for 582.1069 or usual name in
Siluriformes purpose using good the ingredients
manufacturing statement (4)
practices
Mixture of citrus As a natural flavoring Mixture of citrus Acceptability Each ingredient
(orange) extract, in meat and poultry (orange) extract, determination listed by common
oregano extract, and products including oregano extract, and or usual name or
rosemary extract RTE, fresh, cooked rosemary extract up collectively as
and frozen beef, to 1000 ppm of the “natural flavoring”
pork, and poultry final product (4)
products where formulation
currently permitted by
FSIS regulations

82
Monosodium Flavoring agent in Monosodium 9 CFR 424.21, Listed by common
glutamate (MSG) fish of the order glutamate (MSG) at 21 CFR 182.1 or usual name in
Siluriformes in levels sufficient for the ingredients
various meat and purpose using good statement (4)
poultry products and manufacturing
fish of the order practices
Siluriformes
Pea protein Various whole Pea protein GRN 1581 Listed as “pea
proteolysate muscle and proteolysate not to protein
comminuted meat exceed the proteolysate”’ or
and poultry products product’s specific ‘pea protein
and RTE meat and standard of identity isolate’.(2)
poultry products limits and not more
than 7 percent of the
total product
formulation

Potassium acetate Various meat and Potassium acetate Acceptability Listed by common
poultry products not to exceed 1.2 determination or usual name in
percent of the the ingredients
product formulation statement (4)
Potassium carbonate Flavoring agent in Potassium 21 CFR Listed by common
fish of the order carbonate levels 184.1619 or usual name in
Siluriformes sufficient for the ingredients
purpose using good statement (4)
manufacturing
practices
Potassium citrate As a flavor or flavor Potassium citrate Acceptability Listed by common
enhancing agent in not to exceed 2.25 determination or usual name in
meat and poultry percent of the the ingredients
products product formulation statement (4)
Sodium acetate and Various meat and Sodium acetate and Acceptability Listed by common
sodium diacetate poultry products sodium diacetate determination or usual name in
mixture mixture as a the ingredients
combination not to statement (4)
exceed 0.80 percent
total formulation
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 Sucralose not to Acceptability Listed by common
sweetener in various exceed 500 ppm in determination or usual name in
non-standardized the product the ingredients
meat and poultry formulation statement (2)
products
Trehalose As a flavor enhancer Trehalose not to Acceptability Listed by common
83
 in non-standardized exceed 2 percent by determination or usual name in
RTE meat and weight of product the ingredients
poultry products formulation statement (2)
Miscellaneous
Beef Protein A 1.8 percent beef Beef Protein applied GRAS Notice None under
protein solution pH as a coating at up to No. 000313 the accepted
adjusted with the use 0.8 percent (by conditions of use
of up to 0.5percent weight of the final (1)
citric acid used as a product), or as a
processing aid in component of batter
frying beef products at up to 0.14
to reduce fat uptake. percent, and as both
at a combined total
of up to 0.89 percent
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
and liquid impurities activated charcoal No. FCN 1629 (6)
during the beef used will not
aging process. exceed 0.00135
wt.percent 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 Alkyl polyglycosides GRAS Notice None under the
sufficient for No. 000237 accepted
purpose of conditions of use
increasing the (1)
wetting ability of the
caustic solution
Alkyl polyglycosides Wash meat (i.e., beef Alkyl polyglycosides GRAS Notice None under the
carcasses after the used at up to 2 No. 000237 accepted
hide has been percent active conditions of use
removed to remove solution level (1)
any extraneous hair, followed by a
dirt, etc.) during potable water rinse
butchering and wash
poultry (i.e., whole or
eviscerated
carcasses after
defeathering)
Ammonium To adjust the pH of Ammonium Acceptability None under the
hydroxide brine solutions prior hydroxide sufficient determination accepted
to injection into meat for purpose to conditions of use
achieve a brine (1)
solution with a pH of
up to 11.6
An aqueous mixture Spray, drench, or dip A proprietary blend 21 CFR None under the
of dimethylpolysilo- for raw poultry (including 173.340, 21 accepted
84
xane,Tween 60, carcasses/parts (may ≤10percent DMPS, CFR 172.842, conditions of use
S-Maz 60, a Kosher be used with ≤0.08 percent CFR 172.480 (1)
Base (DMPS and Cecure™) Formaldehyde) and 9 CFR
Silicone Dioxide) and 424.21(c)
Formaldehyde
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.
An aqueous solution As a cleaning agent Final concentrations 21 CFR None under the
of Sodium Hydroxide to remove hair and will be 3.76-4.67 182.6757 and accepted
and Sodium dirt from bovine and percent sodium 21 CFR conditions of use
Gluconate ovine feet hydroxide and 0.26- 184.1763 (1)
0.32 percent
sodium gluconate, in
water solution
An aqueous solution As a bleaching agent Final concentration 21 CFR None under the
of Hydrogen on bovine and ovine of Hydrogen 184.1366(c) accepted
Peroxide feet Peroxide between conditions of use
0.38-0.48 percent (1)
wt. followed by a
potable water rinse
An aqueous solution As a cleaning agent Concentration of Acceptability None under the
of alkyl polyglycoside to remove hair and Alkyl Polyglycoside determination accepted
dirt from bovine and will be 0.01-0.03 conditions of use
ovine feet percent wt. in water (1)
solution followed by
a potable water
rinse or removed by
subsequent cleaning
operations

A 60/40 blend of To generate carbon A 60/40 blend of Acceptability None under the
sodium bicarbonate dioxide in packages sodium bicarbonate determination accepted
and citric acid of raw whole muscle and citric acid conditions of use
cuts of meat and incorporated into (1)
poultry; raw meat and soaker pads at a
poultry trimmings; level not to exceed
raw ground meat and 0.5 to 2 grams per
poultry pad
A mixture of potato For use in meats and A mixture of potato Acceptability Listed as “potato
starch, sodium and poultry as a binder starch, sodium and determination starch, sodium
postassium di-and where binders are postassium di-and and postassium
triphosphate, permitted, although triphosphate, di-and
dextrose, the presence of the dextrose, triphosphate,
carrageenan, sodium ascorbate carrageenan, dextrose,
microcrystalline and sodium microcrystalline carrageenan,
cellulose (cellulose erythorbate would cellulose (cellulose microcrystalline
85
gel), xanthan gum, limit the use of this gel), xanthan gum, cellulose
sodium ascorbate, ingredient to cured sodium ascorbate, (cellulose gel),
and sodium products, and their and sodium xanthan gum,
erythorbate levels of use must erythorbate in meats sodium
comply with the and poultry as a ascorbate, and
limits prescribed in binder where sodium
9 CFR 424.21. binders are erythorbate" in
permitted at 3 the ingredients
percent of the statement (2)
finished
A mixture of sodium For use in whole A mixture of sodium Acceptability Listed as “salt,
chloride, potassium muscle meats and chloride, potassium determination potassium
chloride, and sodium poultry for sodium chloride, and sodium chloride, and
gluconate reduction gluconate at levels sodium gluconate”
sufficient for in the ingredients
purpose statement (2)
A mixture of sodium For use in whole A mixture of sodium Acceptability Listed as “salt,
chloride, sodium muscle meats, meat chloride, sodium determination sodium gluconate,
ferrocyanide, products and poultry ferrocyanide, potassium
potassium chloride, products for sodium potassium chloride, chloride, and
magnesium reduction and curing magnesium sodium nitrite” in
carbonate, sodium carbonate, sodium the ingredients
nitrite, medium chain nitrite, medium chain statement (2)
triglycerides (MCT) triglycerides (MCT)
and sodium and sodium
gluconate gluconate at a level
of up to 3 percent of
product formulation
A solution of water, To aid in the removal A solution of water, Acceptability For all edible
dextrose, glycerin, of residual blood from dextrose, glycerin, determination tissue none under
maltose, and sodium beef, bison, pork, maltose, and sodium the accepted
phosphate lamb and goat phosphate sufficient conditions of use
carcasses after the for purpose unless the
typical exsangui- Moisture Fat
nation process is Free% (MFF%)
completed. analysis shows
treated carcasses
are not in
compliance with
retained water
requirements. (1)
Algal oil derived from For use as an Algal oil derived GRAS Notice Listed by common
Schizochytrium sp. alternative edible oil from Schizochytrium No. 000137 or usual name in
in the production of sp. not to exceed the ingredients
various meat and 1.45 percent by statement (2)
poultry products weight of the
product formulation
for meat products
and 0.87 percent by
weight of the
product formulation
for poultry products
Barley fiber For use as a Barley fiber not to GRAS Notice Listed as “isolated
texturizer in sauces, exceed 2.5 percent No. 000344 barley product” in
86
 soups, and gravies by weight of the the ingredient
containing meat and product formulation statement (2)
poultry
Bacterial proteolytic To reduce gelation Bacterial proteolytic Acceptability None under the
food grade enzyme and viscosity of food grade enzyme determination accepted
derived from Bacillus cooked meat and derived from conditions of
subtilis and alkaline poultry broths, Bacillus subtilis and use
protease food grade stocks, and extracts alkaline protease (2)
enzyme made from food grade enzyme
Bacillus licheniformis made from Bacillus
licheniformis ,0.1
percent of each
enzyme for a
maximum of 0.2
percent the total
formulation.
Cellulose (powdered) To facilitate grinding Cellulose not to Acceptability None under the
and shredding in exceed 2 percent of determination accepted
cheese the 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 percent
frozen meat and added magnesium
poultry products with stearate
or without stated
standards of identity
or composition
Citroglycerides (citric To aid in the Citroglycerides used GRAS Notice Listed by common
acid esters of mono- dispersion of lauric in a 5:1 mixture with No. 000222 or usual name in
and diglycerides) arginate (LAE) lauric arginate with the ingredients
the maximum statement (2)
amount in meat and
poultry products not
to exceed 1125 ppm
Cultured Sugar In uncooked (raw) Cultured sugar at up GRAS Notice Cultured cane and
(derived from cane, sausage meat to 4.8 percent of the No. 000240 beet sugar listed
corn, or beets) product 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)
87
Diacylglycerol oil For use as an Diacylglycerol oil not GRAS Notice Listed by common
alternative edible oil to exceed 11 No. 000115 or usual name in
in the production of percent of the meat the ingredients
various meat and or poultry product statement (2)
poultry products formula
Dimethylpolysiloxane Antifoaming agent in Dimethylpolysiloxan 21 CFR None under the
(methyl polysilicone) soups, rendered fats, e (methyl 173.340 and 9 accepted
curing solutions and polysilicone) not to CFR 424.21(c) conditions of use
non-curing brine exceed 10 ppm in (1)
solutions soups and rendered
fats; up to 50 ppm in
curing solutions and
non-curing brine
solutions
Erythorbic Acid To delay Erythorbic acid not Acceptability Product must be
discoloration in to exceed 0.04 determination descriptively
ground beef and percent of the labeled (2)
ground beef patties product formulation
Fish oil concentrate For use as an Fish oil concentate GRAS Notice Listed by common
alternative edible oil not to exceed 2.9 No. 000105 or usual name in
in the production of percent by weight of the ingredients
various meat and the product statement (2)
poultry products formulation for meat
products and 1.7
percent by weight of
the product
formulation for
poultry products
Fish oil For use as an Fish oil GRAS Notice Listed by common
(predominantly alternative edible oil (predominantly No. 000193 or usual name in
sardine, anchovy, in the production of sardine, anchovy, the ingredients
and tuna) various meat and and tuna) not to statement (2)
poultry products exceed 3.3 percent
by weight of the
product formulation
for meat products
and 2.0 percent by
weight of the
product formulation
for poultry products
Fish oil For use as an Fish oil GRAS Notice Listed by common
(predominantly alternative edible oil (predominantly No. 000138 or usual name in
anchovy) in the production of anchovy) not to the ingredients
various meat and exceed 3.3 percent statement (2)
poultry products by weight of the
product formulation
for meat products
and 2.0 percent by
weight of the
product formulation
for poultry products
Fish oil For use as an Fish oil GRAS Notice Listed by common
(predominantly alternative edible oil (predominantly No. 000138 or usual name in
anchovy) in the production of anchovy) the ingredients
88
microencapsulated various meat and microencapsulated statement (2)
poultry products not to exceed 6.0
percent by weight of
the product
formulation for meat
products and 3.6
percent by weight of
the product
formulation for
poultry products
Fish oil
(predominantly
anchovy)
microencapsulated
not to exceed 6.0
percent by weight of
the product
formulation for meat
products and 3.6
percent by weight of
the product
formulation for
poultry products
Glucose oxidase and To maintain a low Glucose oxidase Acceptability None under the
catalase enzymes oxygen atmosphere and catalase determination accepted
from Aspergillus in packages of raw enzymes from conditions of use
niger with a dextrose whole muscle cuts of Aspergillus niger (1)
energy source and meat and poultry with a dextrose
sodium bicarbonate energy source and
buffer sodium bicarbonate
buffer incorporated
into soaker pads
such that the
enzymes do not
exceed 0.03 percent
by weight of the
meat or poultry
Glucose oxidase and To maintain a low Glucose oxidase Acceptability Listed by common
catalase enzymes oxygen atmosphere and catalase determination or usual name in
from Aspergillus in packages of shelf- enzymes from the ingredients
niger with a dextrose stable, ready-to-eat, Aspergillus niger statement (2)
energy source and meat products with a dextrose
sodium bicarbonate energy source and
buffer sodium bicarbonate
buffer applied to the
surface of the
product such that
the enzymes do not
exceed 0.03 percent
by weight of the
meat food product

89
Glycerophospholipid For use as an Glycerophospholipid GRAS Notice Listed by common
cholesterol emulsifier in cholesterol No. 000265 or usual name in
acyltransferase comminuted meat acyltransferase the ingredients
(GCAT) enzyme products (GCAT) enzyme statement (2)
preparation from preparation from
Bacillus licheniformis Bacillus
expressing a licheniformis
modified GCAT gene expressing a
from Aeromonas modified GCAT
salmonicida subsp. gene from
salmonicida (GCAT Aeromonas
enzyme preparation) salmonicida subsp.
salmonicida (GCAT
enzyme preparation)
not to exceed 22.6
mg TOS/kg of total
product formulation
Guar gum For use as whipping Guar gum not to Acceptability Listed by common
aid in egg products exceed 0.5 percent determination or usual name in
the ingredients
statement (2)
Hydrogen peroxide To minimize biofilm Hydrogen peroxide Acceptability None under the
buildup on reverse not to exceed 100 determination accepted
osmosis and ultrafil- ppm added just prior conditions of use
tration membranes to plasma entering (1)
for processing beef membranes
plasma
Hydrogen peroxide Used as prescribed Hydrogen peroxide 21 CFR None under the
for alternative used at 10 percent 178.1005 accepted
pasteurization solution 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 Medium and long GRAS Notice Listed by common
chain triacylglycerol supplementary chain triacylglycerol No. 000217 or usual name in
(tailored triglycerides source of vegetable (tailored triglycerides the ingredients
containing oil in the production containing statement (2)
approximately 12 of various meat and approximately 12
percent medium poultry products percent medium
chain fatty acids) chain fatty acids)
sufficient for
90
 purposes
Microcrystalline For use as a fat Microcrystalline Acceptability Labeled in the
cellulose coated with replacer and cellulose coated with determination correct order of
cellulose gum, potato moisture binder in cellulose gum, predominance
starch, sodium non-standardized potato starch, followed by a
tripolyphosphate (a comminuted meat sodium sublisting of each
stabilizer), chicken products or tripolyphosphate (a ingredient of the
egg white powder, standardized stabilizer), chicken blend listed by its
tetrasodium comminuted meat egg white powder, common or usual
pyrophosphate (a products that permit tetrasodium name in the
stabilizer), and the use of binders pyrophosphate (a ingredients
transglutaminase and phosphates stabilizer), and statement.
transglutaminase Phosphates may
not to exceed 2.77 be listed
percent by weight of collectively as
the final products “sodium
phosphate” in the
correct order of
predominance in
the sublisting of
the blend in the
ingredients
statement
Polyglycerol ester Added to fresh Polyglycerol ester Acceptability None under the
produced by livestock blood during produced by determination accepted
transesterification of collection to eliminate transesterification of conditions of use
triglycerol with foaming triglycerol with (1)
soybean oil soybean oil not to
exceed 60 ppm in
the fresh livestock
blood
Polyglycerol For use as an Polyglycerol GRAS Notice Listed by common
polyricinoleic acid emulsifier in the polyricinoleic acid No. 000270 or usual name in
(PGPR) formulation of color (PGPR) sufficient for the ingredients
additives which are purpose using good statement (2)
subsequently used in manufacturing
processed meat and practices
poultry products for
which colors are
permitted
Protease Used as a processing Protease Acceptability Listed by common
preparations aid to prevent gel preparations from determination or usual name in
from Bacillus formation in making Bacillus the ingredients
licheniformis chicken broth licheniformis applied statement (2)
to chicken broth at a
rate up to 0.5percent
of the weight of
protease to the
weight of protein in
the chicken broth
Rice protein 1) For use as a Rice protein Acceptability The ingredient
replacement for fat comprised of 19 determination must be listed as
91
 and/or meat or percent rice flour, 1 “Textured Rice
poultry in processed percent natrium Protein with a
meat and poultry (sodium) alginate, sublisting of
products (e.g. meat and 80percent water ingredients in the
and poultry patties) used at a level not to ingredient
where the use of exceed 25 percent statement, i.e.,
ingredients of this of the finished Textured Rice
type are permitted. product Protein (water,
2) For use in the rice flour, sodium
formulation of alginate).”
substitute standard-
ized meat and poultry
products named by
an expressed nutrient
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 Salmon oil not to GRAS Notice Listed by common
alternative edible oil exceed 5.0 percent No. 000146 or usual name in
in the production of by weight of the the ingredients
various meat and product formulation statement (2)
poultry products for meat products
and 3.0 percent by
weight of the
product formulation
for poultry products
Sea Salt (Potassium For use as a Sea Salt Potassium GRAS Notice Listed as Sea Salt
magnesium chloride, replacement magnesium chloride, No. 000403 in the ingredients
and for a portion of and salt) sufficient statement (2)
salt) the salt normally for purpose
used in meat and
poultry products
Silicon dioxide For use as anticaking Silicon dixide not to Acceptability Listed by common
agent in egg products exceed 1.0 percent determination; or usual name in
in dried whole eggs 21 CFR the ingredients
or yolks 172.480 statement (2)
Small planktivorous For use as an Small planktivorous GRAS Notice Listed by common
pelagic fish oil alternative edible oil pelagic fish oil not to No. 000102 or usual name in
in the production of exceed 3.3 percent the ingredients
various meat and by weight of the statement (2)
poultry products product formulation
for meat products
and 2.0 percent by
weight of the
product formulation
for poultry products
Sodium bicarbonate Neutralize excess Sodium bicarbonate Acceptability Listed by common
acidity (maintain pH) in an injected determination or usual name in
in fresh pork and solution, not to the ingredients
beef cuts exceed 0.5 percent statement (2)
92
 of the product
formulation
Sodium bicarbonate Maintain pH and Sodium bicarbonate Acceptability Listed by common
reduce purge in fresh in an injected determination or usual name in
turkey products solution, not to the ingredients
exceed 0.5 percent statement (2)
of the product
formulation
Sodium bicarbonate To soak natural Sodium bicarbonate Acceptability None under the
casings to ease 1.06 percent of an determination accepted
stuffing aqueous solution. conditions of use
Casings must be (1)
rinsed with potable
water prior to
stuffing
Sodium carbonate Used as an anti- Sodium carbonate Acceptability None under the
scaling agent with up to 15 percent of a determination accepted
authorized sodium solution of sodium conditions of use
metasilicate (SMS) metasilicate and (1)
meat and poultry sodium carbonate
uses (sodium metasilicate
not to exceed 6
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 Sodium carbonate at 21CFR Listed by common

retention in meat and a minimum of 750 184.1736 or usual name
poultry products ppm in brine solut- (i.e., sodium
ions, in accordance carbonate) in the
with current industry ingredients
standards of good statement (2)
manufacturing
practice
Sodium For use as whipping Sodium Acceptability Listed by common
desoxycholate aid in egg products desoxycholate not determination or usual name in
to exceed 0.1 the ingredients
percent in egg statement (2)
products
Sodium gluconate For use as a Sodium gluconate Acceptability Listed as “sodium
stabilizer in emulsion- when used in determination gluconate” in the
type sausages accordance with 21 ingredients
(derived from its CFR 182.6757 as a statement (2)
sequestering sequestraint and in
properties) accordance with
good manufacturing
practice
93
Sodium hydroxide For application to Sodium hydroxide Acceptability None under the
poultry carcasses 0.05 percent determination accepted
immediately after solution 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 Sodium hydroxide Acceptability None under the
and hydrochloric acid (species) plasma and hydrochloric determination accepted
during processing (in acid sufficient for conditions of use
which it is exposed to purpose to adjust pH (1)
heat) to prevent
gelling
Sodium lauryl sulfate For use as whipping Sodium lauryl Acceptability Listed by common
aid in egg products sulfate not to exceed determination or usual name in
0.1 percent in dried the ingredients
egg whites; Not to statement (2)
exceed 0.0125
percent in liquid or
frozen egg whites
Sodium nitrite For use on one side Sodium nitrite at a GRAS Notice Red meat
of a food packaging maximum level of No. 000228 packaged in a film
film used for vacuum 113 milligrams per containing sodium
packaging raw red square meter of film. nitrite must be
meat and raw whole coded with a “Use
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 Sodium potassium GRAS Notice Listed by common
hexametaphosphate amount of cooked out hexametaphosphate No. 000316 or usual name in
juices in meat and not to exceed 0.5 the ingredients
poultry products percent of product statement (2)
except where formulation
otherwise prohibited
by the meat or
poultry inspection
regulations
Sodium For use as anticaking Sodium Acceptability Listed by common
siliocoaluminate agent in egg products siliocoaluminate not determination; or usual name in
to exceed 2.0 21 CFR the ingredients
percent in dried 160.105(d)(1) statement (2)
whole eggs of yolks
Stearidonic acid For use as an Stearidonic acid GRAS Notice Listed by common
(SDA) soybean oil ingredient in meat (SDA) soybean oil No. 000283 or usual name in
and poultry products sufficient for the ingredients
94
 purpose statement (2)
Triethyl citrate For use as whipping Triethyl citrate not to Acceptability Listed by common
aid in egg products exceed 0.03 percent determination or usual name in
in liquid or frozen the ingredients
egg whites; not to statement (2)
exceed 0.025
percent in dried egg
whites
Triple salt of For use as a Triple salt of GRAS Notice Listed by common
magnesium, substitute for a magnesium, No. 000272 or usual name in
ammonium, and portion of the sodium ammonium, and the ingredients
potassium chloride chloride normally potassium chloride statement (2)
used in meat and sufficient for
poultry products. purpose
Trisodium phosphate To decrease the Trisodium Acceptability Listed by common
(as a component of amount of cooked out phosphate as a determination or usual name in
phosphate blends, juices in meat food component of the ingredients
not to exceed 40 products except phosphate blends, statement (4)
percent of the where otherwise not to exceed 40 Note: Phosphates
phosphate blend) prohibited by the percent of the may be
meat inspection phosphate blend) for collectively
regulations and meat food products, designated as
poultry food products 5 percent of “sodium
except where phosphate in pickle phosphates” or
otherwise prohibited at 10 percent pump “potassium
by the poultry level; 0.5 percent of phosphates”
products inspection phosphate in meat
regulations food product (only
clear solution may
be injected into meat
food product). For
poultry food
products, 0.5
percent of total
product.
Trisodium For use as a Trisodium GRAS Notice Listed by common
diphosphate stabilizer, diphosphate not to No. 000300 or usual name in
moisturizer, and exceed 0.5 percent the ingredients
sequestraint for use of phosphate in statement (2)
in sausages (fine product Note: Phosphates
emulsions) may be
collectively
designated as
“sodium
phosphates” or
“potassium
phosphates”
Tuna oil For use as an Tuna oil not to GRAS Notice Listed by common
alternative edible oil exceed 3.1 percent No. 000109 or usual name in
in the production of by weight of the the ingredients
various meat and product formulation statement (2)
poultry products for meat products
95
 and 1.8 percent by
weight of the
product formulation
for poultry products
Xanthan gum To aid in suspending Xanthan gum not to Acceptability None under the
carrageenan and exceed 2 percent of determination accepted
other insoluble solids the amount of conditions of use
(e.g., starch and soy carrageenan (1)
protein) in the brine
tank before poultry
and ham pumping
Moisture Retention
An aqueous mixture of Injected or applied as An aqueous mixture 21 CFR Labeled in the
sodium a spray, immersion of sodium 182.1810, 21 correct order of
tripolyphosphate, tripolyphosphate, CFR 182.6760 predominance
bath, drag through
sodium
hexametaphosphate dip tank or tumbler to sodium followed by a sub-
and salt (optional) retain moisture in fish hexametaphosphate listing of each
or fish products of the and salt (optional) ingredient of the
order Siluriformes sufficient for blend listed by its
purpose using good common or usual
manufacturing name in the
practices ingredients
statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients
An aqueous mixture of Injected or applied as An aqueous mixture of 21 CFR Labeled in the
sodium a spray, immersion sodium 182.1810, 21 correct order of
tripolyphosphate, salt, tripolyphosphate, salt, CFR predominance
bath, drag through
sodium sodium 182.6760, followed by a sub-
hexametaphosphate, dip tank or tumbler to hexametaphosphate,
retain moisture in fish 21 CFR listing of each
citric acid, and ascorbic citric acid, and
acid or fish products of the ascorbic acid sufficient 182.1033, ingredient of the
order Siluriformes for purpose using 21 CFR blend listed by its
good manufacturing 182.3013 common or usual
practices name in the
ingredients
statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients
96
An aqueous mixture Injected or applied as An aqueous mixture 21 CFR Labeled in the
of sodium a spray, immersion of sodium 182.1810 21 correct order of
tripolyphosphate, bath, drag through tripolyphosphate, CFR predominance
salt, sodium dip tank or tumbler to salt, sodium 182.6760, followed by a sub-
hexametaphos- retain moisture in fish hexametaphos- 21 CFR listing of each
phate, sodium acid or fish products of the phate, sodium acid 182.1087, 21 ingredient of the
pyrophosphate and order Siluriformes pyrophosphate and CFR 182.1033 blend listed by its
citric acid citric acid common or usual
name in the
sufficient for
ingredients
purpose using good
statement.
manufacturing
Phosphates may
practices
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients
An aqueous mixture Injected or applied as An aqueous mixture 21 CFR Labeled in the
of sodium a spray, immersion of pentasodium, 182.1810, 21 correct order of
tripolyphosphate, bath, drag through triphosphate, tetra CFR 182.1033 predominance
salt, and citric acid. dip tank or tumbler to sodium diphosphate, followed by a sub-
retain moisture in fish sufficient for listing of each
or fish products of the purpose using good ingredient of the
order Siluriformes manufacturing blend listed by its
practices common or usual
name in the
ingredients
statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients
An aqueous mixture Injected or applied as An aqueous mixture 21 CFR Labeled in the
of pentasodium, a spray, immersion of pentasodium, 182.1810, 21 correct order of
triphosphate, tetra bath, drag through triphosphate, tetra CFR 182.6789 predominance
sodium diphosphate dip tank or tumbler to sodium diphosphate, followed by a sub-
retain moisture in fish sufficient for listing of each
or fish products of the purpose using good ingredient of the
order Siluriformes manufacturing blend listed by its
practices common or usual
name in the
ingredients

97
 statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients
An aqueous mixture Injected or applied as An aqueous mixture 21 CFR Labeled in the
of sodium, a spray, immersion of sodium, 182.1810, correct order of
triphosphate, bath, drag through triphosphate, 21 CFR predominance
potassium citrate, dip tank or tumbler to potassium citrate, 182.6789, followed by a sub-
citric acid, and tetra retain moisture in fish citric acid, and tetra 21 CFR listing of each
sodium diphosphate, or fish products of the sodium diphosphate, 182.1033 ingredient of the
sodium chloride order Siluriformes sodium chloride, blend listed by its
sufficient for common or usual
purpose using good name in the
manufacturing ingredients
practices statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients

An aqueous mixture of Injected or applied as An aqueous mixture of 21 CFR Labeled in the

salt, citric acid, a spray, immersion salt, citric acid, 182.1810, 21 correct order of
potassium citrate, potassium citrate, CFR predominance
bath, drag through
pentasodium pentasodium 182.6789, 21 followed by a sub-
triphosphate, tetra dip tank or tumbler to triphosphate, tetra
retain moisture in fish CFR 182.1033 listing of each
sodium diphosphate sodium diphosphate,
or fish products of the sufficient for purpose ingredient of the
order Siluriformes using good blend listed by its
manufacturing common or usual
practices name in the
ingredients
statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients
98
An aqueous mixture Injected or applied as An aqueous mixture 21 CFR Labeled in the
of citric acid, sodium a spray, immersion of citric acid, sodium 182.1033, 21 correct order of
triphosphate, bath, drag through triphosphate, CFR 182.1810 predominance
potassium dip tank or tumbler to potassium followed by a sub-
diphosphate retain moisture in fish diphosphate, listing of each
or fish products of the sufficient for ingredient of the
order Siluriformes purpose using good blend listed by its
manufacturing common or usual
practices name in the
ingredients
statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients
An aqueous mixture Injected or applied as An aqueous mixture 21 CFR Labeled in the
of sodium a spray, immersion of sodium 182.1810, 21 correct order of
triphosphate, salt, bath, drag through triphosphate, salt, CFR 184.1625 predominance
potassium citrate dip tank or tumbler to potassium citrate, followed by a sub-
retain moisture in fish sufficient for listing of each
or fish products of the purpose using good ingredient of the
order Siluriformes manufacturing blend listed by its
practices common or usual
name in the
ingredients
statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients
Calcium citrate Fish of the order Calcium citrate, 21 CFR Listed by common
Siluriformes sufficient for 582.1195 or usual name in
purpose using good the ingredients
manufacturing statement (4)
practices
Sodium citrate Fish of the order Sodium citrate, 21 CFR Listed by common
Siluriformes sufficient for 184.1751 or usual name in
purpose using good the ingredients
manufacturing statement (4)
practices

99
Sodium Fish of the order Sodium 21 CFR Listed by common
tripolyphosphate Siluriformes tripolyphosphate, 182.1810 or usual name in
sufficient for the ingredients
purpose using good statement (4)
manufacturing
practices
Sodium Injected or applied as Sodium 21 CFR Labeled in the
tripolyphosphate and a spray, immersion tripolyphosphate 182.1810 correct order of
salt (optional) bath, drag through and salt (optional), predominance
dip tank or tumbler to sufficient for followed by a sub-
retain moisture in fish purpose using good listing of each
or fish products of the manufacturing ingredient of the
order Siluriformes practices blend listed by its
common or usual
name in the
ingredients
statement.
Phosphates may
be listed
collectively as
“sodium
phosphate” in the
correct order of
predominance in
the sub-listing of
the blend in the
ingredients
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
the meat packaging 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
atmosphere ground meat to dioxide (30 percent) (2)
packaging system maintain and nitrogen (69.6
wholesomeness percent) introduced
directly into the
package. System
uses a barrier lid
that only covers a
highly permeable
patch. The
permeable patch is
a one half inch hole
100
 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
atmosphere ground meat to dioxide (30 percent) (2)
packaging system maintain and nitrogen (69.6
(ActiveTech 2001) wholesomeness percent) as part of
the Pactiv modified
atmosphere
packaging system
Carbon monoxide Packaging fresh cuts Carbon monoxide GRAS Notice None under the
gas as part of a high of fresh ground and gas not to exceed No. 000251 accepted
oxygen modified whole muscle meat 0.4 percent of the conditions of use
atmosphere to maintain modified (2)
packaging (MAP) wholesomeness, atmosphere gas
system used in provide flexibility in mixture
accordance with distribution, and
GRN 000083 (Pactiv) reduce shrinkage of
the meat
Carbon monoxide Packaging fresh cuts Carbon monoxide Acceptability None under the
gas as part of a high of case-ready muscle gas not to exceed determination accepted
oxygen modified meat and ground 0.4 percent of the conditions of use
atmosphere pack- meat to maintain modified (2)
aging system used in wholesomeness atmosphere gas
accordance with mixture
GRN 000083 (Cargill)
Carbon monoxide Packaging fresh cuts Carbon monoxide Acceptability None under the
gas a part of Cargill’s of muscle meat and gas not to exceed determination accepted condi-
modified atmosphere ground meat to 0.4 percent of the tions of use (2)
packaging system maintain modified
introduced directly wholesomeness atmosphere gas
into the bulk or mixture
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
accordance with
GRN 000083)
Carbon monoxide Packaging case- Carbon monoxide GRAS Notice None under the
gas as part of the ready fresh cuts of gas as part of the No. 000143 accepted
Precept modified beef and pork as well Precept modified conditions of use
101
atmosphere as ground beef and atmosphere (2)
packaging system pork to maintain packaging system Products
wholesomeness 0.4 percent (with a packaged in this
process tolerance of MAP system must
20 percent, allowing be coded with a
for a carbon “Use or Freeze
monoxide by” date not to
concentration up to exceed 28 days
0.48 percent) in after packaging
combination with for ground meat
carbon dioxide (20- and 35 days for
100 percent) and whole muscle cuts
nitrogen (0-80
percent)
Carbon monoxide Packaging case- Carbon monoxide Acceptability None under the
gas as part of ready fresh cuts of gas as part of determination accepted
Precept’s modified poultry as well as Precept’s modified conditions of use
atmosphere ground poultry atmosphere (2)
packaging system packaging system, Products
0.3 percent (with a packaged in this
process tolerance of MAP system must
20 percent, allowing be coded with a
for a carbon “Use or Freeze
monoxide by” date not to
concentration up to exceed 28 days
0.36 percent), in after packaging
combination with for ground poultry
nitrogen (0-80 and 35 days for
percent), and carbon whole muscle cuts
dioxide (20-100 of poultry
percent)
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
which is injected
into meat
102
 wholesale-primals
and subprimals.
Carbon monoxide To extend the shelf Carbon monoxide Acceptability Product will be lot
gas part of a modified life and stabilize the not to exceed 0.4 determination coded and labeled
atmosphere color of red meat percent of the with a “Use By” or
packaging system sausages, poultry modified “Use or Freeze
sausages and atmosphere gas By” date before
sausages made with mixture. shipping to
a red meat/poultry retailers.
blend.
None under the
accepted
conditions of
use
(2)
Poultry scald agents (must be removed by subsequent cleaning operations)
Alkyl polyglycosides To remove feathers Alkyl polyglycosides, GRAS Notice None under the
from poultry sufficient for No. 000237 conditions of use
carcasses purpose (1)

Calcium acid To remove feathers Calcium acid Acceptability None under the
phosphate from poultry phosphate, sufficient determination conditions of use
carcasses for purpose (1)
Calcium acid To remove feathers Calcium acid Acceptability None under the
pyrophosphate from poultry phosphate, sufficient determination conditions of use
carcasses for purpose (1)
Calcium bicarbonate To remove feathers Calcium Acceptability None under the
from poultry bicarbonate, determination conditions of use
carcasses sufficient for (1)
purpose
Calcium carbonate To remove feathers Calcium carbonate, Acceptability None under the
from poultry sufficient for determination conditions of use
carcasses purpose (1)
Calcium To remove feathers Calcium Acceptability None under the
dodecylbenzene from poultry dodecylbenzene determination conditions of use
sulfonate carcasses sulfonate, sufficient (1)
for purpose
Calcium 2-ethylhexyl To remove feathers Calcium 2-ethylhexyl Acceptability None under the
sulfate from poultry sulfate, sufficient for determination conditions of use
carcasses purpose (1)

Calcium To remove feathers Calcium Acceptability None under the

hexametaphosphate from poultry hexametaphosphate determination conditions of use
carcasses , sufficient for (1)
purpose
Calcium hydroxide To remove feathers Calcium hydroxide, Acceptability None under the
from poultry sufficient for determination conditions of use
carcasses purpose (1)
Calcium lauryl sulfate To remove feathers Calcium lauryl Acceptability None under the
from poultry sulfate, sufficient for determination conditions of use
carcasses purpose (1)
Calcium phosphate To remove feathers Calcium phosphate Acceptability None under the
103
(mono-, di-, and from poultry (mono-, di-, and determination conditions of use
tribasic) carcasses tribas), sufficient for (1)
purpose
Calcium To remove feathers Calcium Acceptability None under the
pyrophosphate from poultry pyrophosphate, determination conditions of use
carcasses sufficient for (1)
purpose
Calcium To remove feathers Calcium Acceptability None under the
sesquicarbonate from poultry sesquicarbonate, determination conditions of use
carcasses sufficient for (1)
purpose
Calcium sulfate To remove feathers Calcium sulfate, Acceptability None under the
from poultry sufficient for determination conditions of use
carcasses purpose (1)
Calcium To remove feathers Calcium Acceptability None under the
tripolyphosphate from poultry tripolyphosphate, determination conditions of use
carcasses sufficient for (1)
purpose
Potassium acid To remove feathers Potassium acid Acceptability None under the
phosphate from poultry phosphate, sufficient determination conditions of use
carcasses for purpose (1)
Potassium acid To remove feathers Potassium acid Acceptability None under the
pyrophosphate from poultry pyrophosphat, determination conditions of use
carcasses sufficient for (1)
purpose
Potassium To remove feathers Potassium Acceptability None under the
bicarbonate from poultry bicarbonate, determination conditions of use
carcasses sufficient for (1)
purpose
Potassium carbonate To remove feathers Potassium Acceptability None under the
from poultry carbonate, sufficient determination conditions of use
carcasses for purpose (1)

Potassium To remove feathers Potassium Acceptability None under the

dodecylbenzene from poultry dodecylbenzene determination conditions of use
sulfonate carcasses sulfonate, sufficient (1)
for purpose
Potassium 2- To remove feathers Potassium 2- Acceptability None under the
ethylhexyl sulfate from poultry ethylhexyl sulfate, determination conditions of use
carcasses sufficient for (1)
purpose

Potassium To remove feathers Potassium Acceptability None under the

hexametaphosphate from poultry hexametaphosphate determination conditions of use
carcasses , sufficient for (1)
purpose
Potassium hydroxide To remove feathers Potassium Acceptability None under the
from poultry hydroxide, sufficient determination conditions of use
carcasses for purpose (1)
Potassium lauryl To remove feathers Potassium lauryl Acceptability None under the
sulfate from poultry sulfate, sufficient for determination conditions of use
carcasses purpose (1)
Potassium phosphate To remove feathers Potassium Acceptability None under the
(mono-, di-, and from poultry phosphate (mono-, determination conditions of use
104
tribasic) carcasses di-, and tribasic), (1)
sufficient for
purpose
Potassium To remove feathers Potassium Acceptability None under the
pyrophosphate from poultry pyrophosphate, determination conditions of use
carcasses sufficient for (1)
purpose
Potassium To remove feathers Potassium Acceptability None under the
sesquicarbonate from poultry sesquicarbonate, determination conditions of use
carcasses sufficient for (1)
purpose
Potassium sulfate To remove feathers Potassium sulfate, Acceptability None under the
from poultry sufficient for determination conditions of use
carcasses purpose (1)
Potassium To remove feathers Potassium Acceptability None under the
tripolyphosphate from poultry tripolyphosphate, determination conditions of use
carcasses sufficient for (1)
purpose
Tetracalcium To remove feathers Tetracalcium Acceptability None under the
pyrophosphate from poultry pyrophosphate, determination conditions of use
carcasses sufficient for (1)
purpose
Tetrapotassium To remove feathers Tetrapotassium Acceptability None under the
pyrophosphate from poultry pyrophosphate, determination conditions of use
carcasses sufficient for (1)
purpose
Tenderizing Agents
Calcium gluconate Raw meat products Calcium gluconate Acceptability Listed by common
solutions applied or determination or usual name in
injected into raw the ingredients
meat shall not result statement (2)
in a gain of 3
percent above green
weight
Protease preparation Raw meat products Protease Acceptability Listed by common
derived from Bacillus preparation derived determination or usual name in
subtilis from Bacillus subtilis the ingredients
solutions applied or statement (2)
injected into raw
meat shall not result
in a gain of 3
percent above green
weight
Protease produced Raw meat products Protease produced Acceptability Listed by common
from Bacillus subtilis from Bacillus subtilis determination or usual name in
var. var. the ingredients
amyloliquefaciens amyloliquefaciens statement (2)
solutions applied or
injected into raw
meat shall not result
in a gain of 3
percent above green
105
 weight
Protease produced Raw meat cuts and Protease produced GRAS Notice Listed by common
from Aspergillus raw poultry muscle from Aspergillus No. 000089 or usual name in
niger tissue of hen, cock, niger solutions the ingredients
mature turkey, applied or injected statement (2)
mature duck, mature into raw meat or
goose, and mature poultry tissue shall
guinea not result in a gain
of 3 percent above
green weight

106
 Table 3: List of Approved On-Line Reprocessing (OLR) Antimicrobial Systems for Poultry

Approved OLR Company Substance PPM Concentration Method of

System Name/ (antimicrobial) and (range), pH, contact Application
Distributor if applicable, FDA’s time, temperature (if (e.g., Spray,
Food Contact applicable) Wash, Inside
Notification (FCN) Outside Bird
Washer (IOBW)
with or without
brushes
Accutab Southeastern Chlorine (Calcium Between 20 and 50 ppm IOBW and brush
Chlorination™ Systems Inc. hypochlorite) calculated as free cabinet with
available chlorine, pH spray nozzles.
between
6 - 7, Citric acid Sodium
bisulfate or an approved
acidifier will be used to
adjust pH level, spray
rate in brush cabinet 5-
10 gallons per minute.
AFCO 4360 AFCO An aqueous The aqueous solution is Spray
FC-100 mixture of to be supplied to the
peroxyacetic acid, spray application at a
hydrogen peroxide, concentration of:
acetic acid, 1- peroxyacetic
hydroxyethylidene- acid not to exceed
1,1- 2000 ppm, hydrogen
diphosphonic acid peroxide not to exceed
(HEDP), and water 800 ppm, and HEDP
(FCN 1389) not to exceed 96 ppm,
minimum contact time
of three (3) to ten (10)
seconds
AFCO 4363 AFCO An aqueous mixture The aqueous solution is Spray
Perasafe 23 of peroxyacetic acid, to be supplied to the
hydrogen peroxide, spray application at a
concentration of:
acetic acid, 1- peroxyacetic acid not to
hydroxyethylidene- exceed 2000 ppm,
1,1-diphosphonic hydrogen peroxide not to
acid (HEDP), and exceed 765 ppm, and
water HEDP not to exceed
62.6 ppm, with a contact
time of three (3) to ten
(10) seconds
AFCO AFCO An aqueous solution Peroxyacetic acid (not to Spray cabinet
Peragonn™ Safe Foods of Peroxyacetic acid, exceed 220 ppm), 160
Corporation hydrogen peroxide, ppm for hydrogen
and HEDP. FCN peroxide, and 11 ppm for
1089 1- hydroxyethylidene-
1,1-diphosphonic acid
(HEDP). Delivery
pressure of 55-80 psi
for a total contact time
107
 that can be from 55-65
seconds.
Amplon™ Zoetis formerly Sulfuric acid, sodium Fed continuously with Spray cabinet
formerly AFTEC Advanced Food sulfate and water tap water dosed with
3000 (AFT Clear Technologies Amplon™ to a target pH
3000) 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.
ASCENDTM Zee Company Acidified Sodium Acidified Sodium Spray
Chlorite. Chlorite 500 to 1200
ppm in combination with
citric acid, sodium
bisulfate (sodium acid
sulfate), or any GRAS
acid sufficient to
achieve a pH of 2.3 to
2.9 in accordance with
21 CFR 173.325 (Note:
The pH depends on the
type of poultry product.)
AVGard®XP Danisco Inc. Anhydrous sodium SMS rinse applied at a First Spray
metasilicate (SMS) level of 4 percent +/- 2 Cabinet - 20 ppm
and Sodium sulfate percent chlorine Second
or sodium Spray Cabinet -
SMS rinse
carbonated as an applied at a level
anti- scaling agent of 4% +/- 2%
utilizing 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 of 60 First Spray
dimethylhydantion ppm and maximum of Cabinet - 60-
DBDMH 100 ppm available 100ppm available
bromine; 0.1 gallons of bromine Second
aqueous bromine Spray Cabinet -
solution for up to 15 recycled solution
seconds; Flow of water used for this
25 psi pressure and 10 cabinet to meet
gallons per the
minute water input. requirements of
water reuse,
specifically 9 CFR
416.2(g)
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
108
 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 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.
Biosan 2205 Biosan LLC An aqueous solution PAA not to exceed Spray
MPS, Biosan Peroxyacetic acid 2000 ppm, hydrogen
1510 MPS (PAA), acetic acid, peroxide will not
Hydrogen peroxide, exceed 933 ppm,1-
and 1- hydroxyethylidine-1,1-
hydroxyethylidene diphosphonic acid
-1, 1-diphosphoric (HEDP) will not
acid (HEDP) and exceed 120 ppm; and
dipicolinic acid dipicolinic acid (DPA)
(DPA) FCN 1639 will not exceed 0.5
ppm; contact time: one
(1) – thirty (30)
seconds; pH 1.0 - 2.0;
pressure: 10-90 psi
Birkoside MP-2 Envirotech, Peroxyacetic acid PAA between 80- Spray cabinet
Birko Corp. (PAA), hydrogen 150ppm
peroxide, acetic Hydrogen peroxide
acid, 1- not to exceed 110
hydroxyethylidene-1, ppm, HEDP not to
1- diphosphonic acid exceed 13ppm, pH
(HEDP) and water. 3.0 – 7.0, contact
FCN 887 time between
3 – 30 seconds.
CECURE™ Safe Foods Cetylpyridinium As a fine mist spray of Spray cabinet,
Corp chloride (The an ambient temperature drench, dip
solution shall also aqueous solution
contain propylene applied to raw poultry
glycol complying carcasses/ parts prior to
with 21 CFR immersion in a chiller, at
184.1666 at a a level not to exceed 0.3
concentration of 1.5 gram cetylpyridinium
times that of chloride per pound of
cetylpyridinium raw poultry carcass/
chloride). May be parts, provided that the
used in combination additive is used in
with an approved systems that collect and
defoamer (i.e. recycle solution that is
Foamfix) in not carried out of the
109
 accordance with 21 system with the treated
CFR 173.340 and 9 poultry carcasses/ parts,
CFR 424.21(c) or

Except when used as an

immersion such as a dip
tank (≤10 seconds), an
aqueous solution such
as a drench (minimum of
2 to 5 seconds) 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 treat-ment will be
followed by a potable
water rinse of the
arcass/parts. The
potable water may
contain up to 50 ppm
free available chlorine.

ChemSan RBR ChemStation Peroxyacetic acid PAA between 80-150 Spray cabinet/
(PAA), FCN 887 ppm and a pH between IOBW
3-7
ChemSan RBR- Envirotech Concentrated The concentrated PAA Spray cabinet
22/ ChemStation formula of formula is diluted and is
ChemSan RBR- Peroxyacetic acid to be supplied to the
spray application at a
XC (PAA), hydrogen concentration of: PAA
peroxide, acetic between 80- 400 ppm,
acid, 1- Hydrogen peroxide not
hydroxyethylidene-1, to exceed 385 ppm,
1- diphosphonic acid HEDP not to exceed 50
(HEDP) and water. ppm, pH 2.0 - 7.0,
(FCN 1132) contact time between 15-
120 seconds.

110
ChloroSan Ecolab Inc., Acidified sodium Between 500 to 1200 Spray cabinet,
Alcide chlorite ppm in combination
Corporation with any GRAS acid
at a level sufficient to
achieve a pH of 2.3
to 2.9.
Circlean IOBW Tecumseh A mixture of sodium Between 20 – 50 ppm IOBW (with small
Hypochlorous Farms Smart hypochlorite hypochlorous acid brushes inside)
acid Chicken, LLC briquettes, carbon solution, pH 5-7, contact
dioxide and water time of 2-4 seconds at 5-
(citric acid may be 170 psi. 50% Citric acid
added for chlorine at a final concentra-tion
tank descaling) of 1.995 ppb.
Citrilow™ Safe Foods Citrilow™, formerly pH 1.0 - 2.0, contact Spray cabinet
Corporation Precure™, is an time is a minimum 2
aqueous solution of seconds
Citric and
Hydrochloric acids
CMS Clear CMS An aqueous mixture The aqueous mixture is Spray Cabinet
Technology, Inc. of sulfuric acid, to be supplied for the
sodium sulfate, and spray application at a
target pH of 1.8, with a
water 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.

DiverContact® Diversey, Inc. An aqueous An aqueous Spray

P16 and Cryovac , mixture of mixture of
Inc. peroxyacetic peroxyacetic
acid (PAA), acid (PAA)
hydrogen peroxide not exceeding
(HP), acetic acid, 1- 2000 ppm and
hydroxyethylid 1-
ene-1,1- hydroxyethylidine-1,1-
diphosphonic acid diphosphonic
(HEDP), and sulfuric acid (HEDP) and 136
acid (optional, as a ppm as listed in FCN
catalyst) and water 1284.
(FCN 1284) Application pressures
range between 20 and
90
pounds per square inch
with a contact time
between 3 and 30
seconds. An aqueous
mixture of peroxyacetic
acid (PAA) not
exceeding
2000 ppm and
1-hydroxyethyli
dine-1,1-
diphosphonic acid
111
 (HEDP) and 136 ppm as
listed in
FCN 1284.
Application
Pressures range
between 20 and 90
pounds per square inch
with a contact time
between 3 and 30
seconds.
Enviro Tech Enviro Tech Peroxyacetic acid Between 80-150 ppm Spray cabinet/
Chemical FCN 887 and a pH between 3-7 IOBW
Services, Inc.

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 20- Spray cabinet
Technology, acidified with CMS 50 ppm chlorinated
Inc. Blue, a combination water to form
of sulfuric acid, hypochlorous acid at a
ammonium sulfate, pH range of 5 to 7. The
copper sulfate, and mixture will be delivered
water at a system pressure
range of 5-170 psig.
Hypochlorous Tyson Foods Hypochlorous acid, Between 20 – 50 ppm Spray cabinet
Acid acidified chlorine hypochlorous acid
solution, pH 5 to 7

Hypochlorous acid TOMCO2 Hypochlorous acid Not to exceed 50 ppm, IOBW/spray

Systems contact time minimum cabinet system
of 10 seconds.
Delivery pressure: 5-
170 psi, pH: 5-10

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

of peroxyacetic acid The PAA wash
(PAA), concentration is
peroxyoctanoic acid, applied at a
acetic acid, octanoic
acid, hydrogen concentration between
peroxide, and 20-220 ppm using a
1-hydroxyethylidene- single spray cabinet,
1, wash or rinse.
1-diphosphonic acid 2. Carcass Exposure
(HEDP) Time: Carcass
exposure to the PAA
concen- tration is a
112
 minimum of 8
seconds.
3. Pressure: Cabinet
water pressure is a
minimum of 20 psi.
Inspexx 150 ECOLAB Peroxyacetic acid The level of Spray cabinet/
(PAA), acetic acid, PAA is applied at Wash/IOBW
hydrogen peroxide, a concentration between
and 1- 20- 220 ppm.
hydroxyethylidene-1,
1- diphosphonic acid
(HEDP). FCN 1096
Inspexx 150, 3DT ECOLAB Peroxyacetic acid The level of Spray cabinet/
Inspexx 150, (PAA), acetic acid, PAA is applied at Wash/IOBW
Inspexx 250, 3DT, hydrogen peroxide, a concentration between
Inspexx 250 and 1- 20- 2000 ppm, exposure
hydroxyethylidene-1, time: minimum of five
1- diphosphonic acid
(HEDP). FCN 1495 (5) seconds, pH 2.0-8.0,
pressure: minimum of 5
psi.
Inspexx™ 150, Ecolab Peroxyacetic acid The concentration of Spray
3DT Inspexx™ (PAA), hydrogen PAA is between 20-2000 cabinet/wash
150, Inspexx™ peroxide, 1- ppm, 1474 ppm IOBW
250, or 3DT hydroxyethyl hydrogen peroxide and
Inspexx™ 250 idine-1, 1- 118 ppm 1-
diphosphonic hydroxyethylidene-1, 1-
acid (HEDP). diphosphonic acid in
(FCN 1745) spray, exposure time:
between 5 and
60 seconds, pH 2.0-
8.0, pressure:
minimum of 5 psi.
IOBW Tecumseh A mixture of Between 20 – 50 ppm IOBW
Hypochlorous Farms Smart Sodium hypochlorite hypochlor-ous acid
acid Chicken, LLC briquettes, carbon solution, pH 5-7, contact
dioxide and water time of 2-4 seconds at 5-
(citric acid may be 170 psi. 50% Citric acid
added for chlorine at a final concentration
tank descaling) of
1.995 ppb
Microtox 5 P Valley Chemical Peroxyacetic acid PAA is not to exceed Spray
Solutions (PAA), hydrogen 2000 ppm, 750 ppm
peroxide, 1- hydrogen peroxide, and
hydroxyethylidine-1, 136 ppm HEDP. Delivery
1- diphosphonic acid pressure is 10-60 psig.
(HEDP) FCN 1247
Microtox Plus Valley Chemical Concentrated The concentrated PAA Spray
Solutions formula of formula is diluted and
Peroxyacetic acid supplied to the spray
(PAA), hydrogen cabinet at a
peroxide, 1- concentration between 25
hydroxyethylidine-1, - 2,000 ppm, 750 ppm
1- diphosphonic acid hydrogen peroxide, and
(HEDP) FCN 1247 136 ppm HEDP.
Delivery pressure is 10-
113
 60 psig.
Microtox Plus Zee Company, An aqueous mixture 1) PAA not to exceed 1) Spray Cabinet
Inc. of peroxyacetic acid, 2000 ppm, hydrogen 2) Dip
hydrogen peroxide, peroxide not to exceed
acetic acid, sulphuric 666 ppm, acetic acid,
acid and 1- sulfuric acid, and HEDP
hydroxyethylidene- not to exceed 130 ppm.
1,1-diphosphonic 2) PAA not to exceed
acid (HEDP) (FCN 2000 ppm, hydrogen
1514) peroxide not to exceed
666 ppm, acetic acid,
sulfuric acid, and HEDP
not to exceed 130 ppm;
contact time: 12-40
seconds depending on
line speed
Microtox Prime Valley Chemical Peroxyacetic acid An aqueous mixture of Spray cabinet
Solutions (PAA), hydrogen PAA between 25-2000 and Drag Thru
peroxide (HP), ppm, HP not to exceed Dip Tank
acetic acid, 1- 892 ppm, and HEDP
hydroxyethyl not to exceed 7 ppm,
idene-1,1- pH between 1.0-8.5;
diphosphonic acid pressure between 5-
(HEDP), water, and 100 psi, contact time 2-
optionally sulfuric 60 seconds spray
acid (FCN 1844) cabinet or 5-30
seconds for dip tank
drag thru tank and
enters the chiller
within 60 seconds
after exiting the tank.
Microtox Ultra Zee Company, An aqueous mixture 1) PAA not to exceed 1) Spray Cabinet
Inc. of peroxyacetic acid, 2000 ppm, hydrogen 2) Dip
hydrogen peroxide, peroxide not to exceed
acetic acid, sulfuric 750 ppm, and HEDP not
acid (optional), 1- to exceed 10 ppm 2)
hydroxyethylidene- PAA not to exceed 2000
1,1-diphosphonic ppm, hydrogen peroxide
acid (HEDP), and not to exceed 750 ppm,
water (FCN 1666) and HEDP not to exceed
10 ppm; contact time:
12-40 seconds
depending on line speed
OxyFX 22 CraftChem, Inc. An aqueous solution The level of PAA Spray
Predictive Food Peroxyacetic acid applied will not exceed
Safety Solutions, (PAA), acetic acid, 2000 ppm, hydrogen
LLC hydrogen peroxide will not exceed
peroxide, and 1- 750 ppm,1-
hydroxyethylidene-1, hydroxyethylidine-1, 1-
1-diphosphoric acid diphosphonic acid
(HEDP) FCN 1495 (HEDP) will not
exceed 136 ppm;
contact time: two (2) –
fifteen (15) seconds;
pH 1.0 – 2.0;
pressure: 40-80 psi
114
OxypHresh CMS An aqueous mixture The aqueous solution is Spray Cabinet
22 Technology, of peroxyacetic acid, to be supplied to the
hydrogen peroxide, spray application at a
Inc. concentration of:
acetic acid, 1- peroxyacetic acid not to
hydroxyethylidene- exceed 2000 ppm,
1,1-diphosphonic hydrogen peroxide not to
acid (HEDP), and exceed 728 ppm, and
water (FCN 1379) 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 ™ TOMCO2 A blend of Peroxyacetic acid not to IOBW/spray

Systems peroxyacetic exceed 220 ppm, cabinet system
acid, hydrogen hydrogen peroxide, not
peroxide, acetic to exceed 110 ppm,
acid, 1- acetic acid, 1-
hydroxyethylidine-1, 1-
hydroxyethylidine- diphosphoric acid
1, 1- diphosphoric (HEDP) not to exceed 13
acid (HEDP), and ppm. Contact time
water. (FCN 887) minimum of 10 seconds.
Delivery pressure: 5-
170 psi, pH: 3-7
PeracetTM 2000 CraftChem, Inc. An aqueous mixture The aqueous solution is Spray Cabinet
of peroxyacetic acid, to be supplied to the
hydrogen peroxide, spray application at a
concentration of:
acetic acid, 1- peroxyacetic acid not to
hydroxyethylidene- exceed 2000 ppm,
1,1-diphosphonic hydrogen peroxide not to
acid (HEDP), and exceed 750 ppm, and
water (FCN 1465) HEDP not to exceed 136
ppm, contact time of two
(2) to fifteen (15)
seconds
Peraclean 22 Evonik An aqueous mixture The aqueous solution is Spray
Corporation of peroxyacetic acid to be supplied to the
(PAA), hydrogen spray application at a
concentration of: PAA
peroxide (HP), not to exceed 1150 ppm,
acetic acid, sulfuric HP not to exceed 235
acid (optional), 1- ppm, HEDP not to
hydroxyethylidene- exceed 2.5 ppm and
1,1-diphosphonic DPA not to exceed 0.5
acid (HEDP), ppm, pH 2-7, contact
dipicolinic acid time of 1-15 seconds.
(DPA), sulfuric acid
and water (FCN
1522)
Perasan MP-2 Envirotech Peroxyacetic acid PAA between 80- Spray cabinet
(PAA), hydrogen 150ppm Hydrogen
peroxide, acetic peroxide not to exceed
acid, 1- 110 ppm, HEDP not to
115
 hydroxyethylidene-1, exceed 13ppm, pH 3.0 –
1- diphosphonic acid 7.0, contact time
(HEDP) and water. between 3 – 30 seconds.
FCN 887
Perasan MP-2C Envirotech Concentrated The concentrated PAA Spray cabinet
formula of formula is diluted and is
Peroxyacetic acid to be supplied to the
(PAA), hydrogen application at a
peroxide, acetic concentration of : PAA
between 80-400ppm
acid, 1- Hydrogen peroxide
hydroxyethylidene- not to exceed 385
1, 1- diphosphonic ppm, HEDP not to
acid (HEDP) and exceed 50 ppm, pH
water. (FCN 1132) 2.0 – 7.0, contact
time between 15 –
120 seconds.
Peroyx X15TM Xgenex An aqueous mixture An aqueous mixture Spray
and Peroxy X22 of peroxyacetic acid not exceeding 2000
(PAA), hydrogen ppm PAA, 950 ppm
peroxide (HP), HP, and 113 ppm
acetic acid, 1- HEDP
hydroxyethylidene-
1,1- 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 peroxide will not
Foods acid, 1- exceed 730 ppm,
Corporation hydroxyethylidene- and HEDP will not
1, 1-diphosphonic exceed 14 ppm in
acid (HEDP) and spray for poultry
water. (FCN 1580) carcasses measured
prior to application.
ProtectFX PeroxyChem An aqueous mixture The level of PAA not to Spray cabinet
System LLC, formerly of peroxyacetic acid exceed use
Synergy (PAA), hydrogen concentrations of 2000
Technologies peroxide, acetic ppm, 728 ppm hydrogen
acid, and 1- peroxide, and 13.3 ppm
hydroxyethylidene-1, of HEDP.
1- diphosphonic acid
(HEDP). (FCN 1379)
Protec™ 2000 Safe Foods An aqueous solution The aqueous solution is Spray
Corporation, of peroxyacetic acid to be supplied to the
(PAA), hydrogen spray application at a
CraftChem, Inc. peroxide, 1- concentration of: PAA
hydroxyethylidene-1, not to exceed 2000 ppm,
1- diphosphonic acid hydrogen peroxide not to
(HEDP) and water. exceed 750 ppm, and
(FCN 1465) HEDP not to exceed 136
ppm, minimum contact
time of two (2) to fifteen
(15) seconds.
SaniDateFD Biosafe Systems, An aqueous mixture The aqueous solution is Spray, IOBW
LLC of peroxyacetic acid, to be supplied to the
116
 hydrogen peroxide, spray application at a
acetic acid, 1- concentration of:
hydroxyethylidene- peroxyacetic acid not to
1,1-diphosphonic exceed 2000 ppm,
acid (HEDP), and hydrogen peroxide not
water (FCN 1501) 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 Between 500 to 1200 Spray cabinet,
Alcide chlorite ppm in combination
Corporation with any GRAS acid
at a level sufficient to
achieve a pH of 2.3 to
2.9.

Spectrum®/ PeroxyChem A aqueous mixture PAA between 18-2000 Spray, IOBW/

Spectrum 2000® LLC, formerly of FCS 323 or FCS ppm, contact time with brushes
Peroxygens, 880, peroxyacetic the antimicrobial
FMC acid (PAA), treatment solution will
hydrogen peroxide, be between 1 – 30
acetic acid, and 1- seconds.
hydroxyethylidene-1,
1-diphosphonic acid
(HEDP)
Syntrx3200 PeroxyChem An aqueous solution Applied with a Spray cabinet
LLC, formerly of citric and contact time of 2 to 5
Synergy hydrochloric acids seconds measured
Technologies adjusted to a pH of prior to application.
1.0 to 2.0
Terrastat Brainerd An aqueous The level of PAA not Spray
FCN 1379 Chemical mixture of to exceed 2000 ppm, cabinet
Company peroxyacetic acid 728 ppm hydrogen
(PAA), hydrogen peroxide, and 13.3
peroxide , acetic ppm of HEDP
acid, and 1-
hydroxyethylidene -
1,
1- Diphosphonic
acid
(HEDP). (FCN
1379)
Terrastat Brainerd Peroxyacetic acid Not exceed 2000 ppm Spray
FCN 1580 Chemical (PAA), hydrogen PAA, hydrogen
Company peroxide, acetic peroxide will not
acid, 1- exceed 730 ppm, and
hydroxyethylidene- HEDP will not exceed
1, 1- diphosphonic 14 ppm in spray for
acid (HEDP) and poultry
water. Peroxyacetic carcasses measured
acid (FCN 1580) prior to application
Trisodium Trisodium phosphate Pre-chill: Applied to Spray cabinet
phosphate (TSP) carcasses as a spray
117
 up to 15 seconds
using an 8-12 percent
solution. Applied in
accordance with good
manufacturing
practice.(21 CFR
182.1778)

118
 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
AFCO 4360 AFCO An aqueous mixture The aqueous Spray
FC-100 of peroxyacetic acid, solution is to be
hydrogen peroxide, supplied to the
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
AFCO 4363 AFCO An aqueous mixture The aqueous Spray
Perasafe 23 of peroxyacetic acid, solution is to be
hydrogen peroxide, supplied to the
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- ,5 Avibrom between 60- IOBW/spray
(DBDMH) Corp. dimethylhydation 100 ppm available cabinets
AVIBROM DBDMH bromine bromine; complete
FCN 334 FCN coverage of outside
and inside of carcass
453 for 60-90 seconds.
Birkoside MP-2 Envirotech, Peroxyacetic acid PAA between 80- Spray cabinet
Birko Corp. (PAA), hydrogen 150ppm Hydrogen
peroxide, acetic acid, peroxide not to
1- hydroxyethylidene- exceed 110 ppm,
1, 1- diphosphonic acid HEDP not to exceed
(HEDP) and water. 13ppm, pH 3.0 – 7.0,
FCN 887 contact time between
3 – 30 seconds.
Biosan 2205 Biosan LLC. ◦An aqueous solution PAA not to exceed Spray
119
MPS, Biosan Peroxyacetic acid 2000 ppm, hydrogen
1510 MPS (PAA), acetic acid, peroxide will not
hydrogen peroxide, exceed 933 ppm,1-
and 1- hydroxyethylidine-
hydroxyethylidene-1, 1,1-diphosphonic
1-diphosphoric acid acid (HEDP) will not
(HEDP) and dipicolinic exceed 120 ppm;
acid (DPA) FCN 1639 and dipicolinic acid
(DPA) will not
exceed 0.5 ppm;
contact time: one
(1) – thirty (30)
seconds; pH 1.0 –
2.0; pressure: 10-90
psi
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, Dip
Corp 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). May be to exceed 0.3 gram
used in combination cetylpyridinium
with an approved chloride per pound of
defoamer (i.e. raw poultry carcass/
Foamfix) in parts, provided that
accordance with 21 the additive is used
CFR 173.340 and 9 in systems that
CFR 424.21(c) 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
(≤10 seconds), an
aqueous solution
such as a drench
(minimum of 2-5
seconds) applied to
raw poultry
120
 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- 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
121
 1 and 2
DiverContact® Diversey, Inc. An aqueous An aqueous Spray
P16 and Cryovac , mixture of mixture of
Inc. peroxyacetic peroxyacetic
acid (PAA), acid (PAA) not
hydrogen exceeding 2000 ppm
peroxide (HP), and 1-
acetic acid, 1- hydroxyethyli
hydroxyethylid dine-1,1-
ene-1,1- diphosphonic
diphosphonic acid (HEDP) not
acid (HEDP), exceeding 136 ppm;
and sulfuric contact time: three
acid (optional, (3) –thirty (30)
as a catalyst) seconds; pH:
and water (FCN 3.5 – 6.5;
1284) pressure: 20 -
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, 3DT ECOLAB Peroxyacetic acid The level of Spray, Wash, or
Inspexx 150, (PAA), acetic acid, PAA is applied at Rinse
Inspexx 250 3DT, hydrogen peroxide, a concentration
Inspexx 250 and between 40 - 2000
1-hydroxyethylidene-1, ppm, exposure time:
1-diphosphonic acid minimum of five (5)
(HEDP). FCN 1495 seconds, pH 2.0-8.0,
pressure: minimum
of 5 psi.
Inspexx™ 150, Ecolab Peroxyacetic acid The concentration of Spray cabinet/wash
3DT Inspexx™ (PAA), hydrogen PAA 40-2000 ppm, IOBW
150, Inspexx™ peroxide, 1- 1474 ppm hydrogen
250, or 3DT hydroxyethyl peroxide and 118
Inspexx™ 250 idine-1, 1- ppm 1-
diphosphonic hydroxyethylidene-1,
acid (HEDP). (FCN 1-diphosphonic acid
1745) in spray, exposure
time: 5-60 seconds,
pH 2.0-8.0, pressure:
minimum of 5 psi.
122
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) FCN 1247 concentration of :
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
(FCN 1514)
peroxide not to
exceed 666 ppm,
and HEDP not to
exceed 130 ppm
Microtox Prime Valley Peroxyacetic acid An aqueous Spray cabinet
Chemical (PAA), hydrogen mixture of PAA
Solutions peroxide (HP), acetic between 25-2000
acid, 1- hydroxyethyl ppm, HP not to
idene-1,1- exceed 892 ppm,
diphosphonic acid and HEDP not to
(HEDP), water, and exceed 7 ppm; pH
optionally sulfuric between 1.0-8.5;
acid (FCN 1844) pressure between
5- 100 psi, contact
time sufficient to
remove
contamination–not
to exceed 60
seconds in a spray
cabinet
Microtox Ultra Zee Company, An aqueous mixture of PAA not to exceed Spray
Inc. peroxyacetic acid, 2000 ppm, hydrogen
hydrogen peroxide, peroxide not to
acetic acid, sulfuric exceed 666 ppm,
acid (optional), 1- and HEDP not to
hydroxyethylidene-1,1- exceed 130 ppm
123
 diphosphonic acid
(HEDP), and water
(FCN 1514)
OxyFX 22 CraftChem, An aqueous The level of PAA Spray
Inc., solution applied will not
Predictive Peroxyacetic exceed 2000 ppm,
Food acid (PAA), acetic hydrogen peroxide
Safety acid, hydrogen will not exceed 750
Solutions, peroxide, and 1- ppm,1-
LLC hydroxyethylide hydroxyethylidine-
ne-1, 1-diphosphoric 1,1-diphosphonic
acid (HEDP) FCN acid (HEDP) will not
1495 exceed 136 ppm;
contact time: of two
(2) – fifteen (15)
seconds; pH 1.0 –
2.0; pressure: 40-80
psi
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-
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-
124
 diphosphonic acid peroxyacetic acid not
(HEDP), and water to exceed 2000 ppm,
(FCN 1465) hydrogen peroxide
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-
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
(FCN 887) peroxide not to
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
125
 between 15 – 120
seconds.
Peroyx X15TM and Xgenex An aqueous mixture of An aqueous Spray
Peroxy X22 peroxyacetic acid mixture not
(PAA), hydrogen exceeding 2000
peroxide (HP), acetic ppm PAA, 950 ppm
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, 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
prior to application.
PROTECTFX™ PeroxyChem Peroxyacetic acid The level of PAA Spray
993 LLC, formerly (PAA), hydrogen not to exceed 220
Synergy peroxide, acetic acid, ppm, hydrogen
Technologies 1- hydroxyethylidene-
1, 1- diphosphonic peroxide will not
acid (HEDP) and exceed 80 ppm,
water. Peroxyacetic and HEDP will not
acid (FCN 993) 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
(FCN 1465) peroxide not to
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

126
 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
acid (HEDP) and will not exceed
water . Peroxyacetic 14 ppm in
acid (FCN 1580) spray for poultry
carcasses
measured prior
to application

127