Source:  Lisa M. Keefe, MEATIGNPLACE.COM, 6/14/10

USDA's Food Safety and Inspection Service has updated its new technology information table.

Among the "significant improvements in the safety of meat and poultry" of the last few years, now added to the list, are:

• Low Atmospheric Pressure (LAP) stunning/slaughter of poultry (United States Patent Number 7,662,030 B2), a technology developed by Meatingplace's poultry contributor, Yvonne Vizzier Thaxton.
• Tyson Foods' Hypochlorous Acid On-Line Processing Agent Cabinet System, and
• Safe Foods Corp.'s Citrilow On-Line Reprocessing System

FSIS defines "new technology" as new, or new applications of, equipment, substances, methods, processes, or procedures affecting the slaughter of livestock and poultry or processing of meat, poultry, or egg products. In its table, available online, FSIS provides a brief summary describing some of the new technologies that it has received and reviewed, and for which FSIS has had "no objection" to use in FSIS establishments.

The listing is updated weekly and new technologies remain listed online for 12 months.

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