Food Safety
Updated US list of safe and suitable ingredients in meat 08 Oct 2009
The Food Safety and Inspection Service (FSIS) in the US has updated its list of safe and suitable ingredients for use in meat and poultry products.
Some examples of the substances added since the 07/01/2009 issuance of the directive include the following:
- An aqueous solution of citric acid, hydrochloric acid, and phosphoric acid used to adjust the pH in processing water in meat and poultry plants. There are no labeling requirements under the accepted conditions of use.
- Lauramide arginine ethyl ester (LAE) used as an antimicrobial agent in RTE meat and poultry products; raw pork sausage. There are no labeling requirements under the accepted conditions of use.
- Beef collagen used in various meat and poultry products where binders are permitted. Listed by common or usual name in the ingredients statement.
- Glycerophospholipid cholesterol acyltransferase (GCAT) enzyme preparation from Bacillus licheniformis expressing a modified GCAT gene from Aeromonas salmonicida subsp. salmonicida (GCAT enzyme preparation). For use as an emulsifier in comminuted meat products. Listed by common or usual name in the ingredients statement.
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