US FDA approves more antimicrobals
The US federal food safety inspection unit has
approved an additional batch of additives, antimicrobials and agents for use as
processing aids directly on meat and poultry products.
The updated list adds more substances that can be used during meat and
poultry processing operations, adding more options to the food safety arsenal
available to processors. The new approvals were made since the list was last
updated in May of last year.
Increased food safety regulations and the cost of recalls due to
contaminated foods are driving processors to search for better solutions to
reduce pathogens in their plants. Food and Drug
(FDA) regulations define processing aids as substances --
such as an organic cleaning acid, that are required during the manufacture or
processing of a food and that are ordinarily removed from the final food.
Although residuals might carry over to the final food, residuals must not have
any health effect. Other additives may be used to provide a technical effect in
the final food, such as the antioxidants BHA
Naming the additive used is not required on the label. The Department of Agriculture's
Food Safety and Inspection Service
(FSIS) classifies all such substances as
acidifiers, anticoagulants, antimicrobials, antioxidants, binders, coloring
agents, curing accelerators, denuding agents, film forming agents, flavoring
agents, poultry scald agents, and packaging system agents.
A 60:40 blend of sodium bicarbonate and citric acid has been approved for
use in generating carbon dioxide in packages of raw whole muscle cuts of meat
and poultry. The introduction of novel and value-added products and additive
free foods is boosting the use of antimicrobials in almost all food processing
segments, according to a report last year from Frost
. The analysis forecasts that US demand for antimicrobials
will reach $215.8m in 2012, from $161.7m in 2005.
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