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USA: FSIS revises substances used in meat, poultry and egg production

FSIS revised entries of five antimicrobial systems and also added a proprietary blend of vinegar, spice extractives and natural flavor to be used as an antimicrobial for raw meat and poultry products.

5 February 2016
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The Food Safety and Inspection Service (FSIS) issued a revised directive updating the list of safe and suitable ingredients used in the production of meat, poultry and egg products.

Specifically, FSIS revised entries of five antimicrobial systems and also added a proprietary blend of vinegar, spice extractives and natural flavor to be used as an antimicrobial for raw meat and poultry products.

Thursday January 28, 2016/ USDA-FSIS/ United States.
http://www.fsis.usda.gov/

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