USDA updates directive on ingredients permitted in meat, poultry and eggs

The Food Safety and Inspection Services (FSIS) of the U.S. Department of Agriculture has updated its directive on ingredients and substances deemed safe for use in the production and processing of meat, poultry and egg products.

Issued in early October, the FSIS directive adds more than 30 additional substances to the list of those approved in food processing, including processing aids, direct and secondary food additives, colour additives and food contact substances. The directive also details the maximum permissible amount for each substance as well as any applicable labelling requirements.

Approving ingredients and substances for use in food products in the U.S. is the joint responsibility of the FSIS and the U.S. Food and Drug Administration (FDA). The FDA is responsible for determining the safety of substances and the conditions for their use, while the FSIS determines the efficacy and suitability of food ingredients in meat, poultry and egg products.

The complete text of the FSIS directive on additional ingredients permitted for use in the production of meat, poultry and egg products is available here. The FSIS also includes a web-based look-up table to search for all acceptable food ingredients.