Source: MEATINGPLACE, 4/17/15

 USDA's Food Safety and Inspection Service (FSIS) issued a directive revising the list of ingredients it considers safe and suitable for use in the production of meat, poultry and egg products.

The updated list includes new additives as well as revised requirements for previously listed ingredients and cancels a prior directive issued in March.

FSIS added a peroxyacetic acid mixture and a combination of sulphuric acid, ammonium sulfate and water for use as antimicrobials.

It also added oat fiber and oat hull fiber for use as binders in whole muscle cuts and other meat and poultry products.
Changes were made to guidelines for using a blend of lactic acid, citric acid and potassium hydroxide as an antimicrobial and to labeling requirements for tomato lycopene extract and concentrate used as coloring agents.

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