Code of Federal Regulations: 9 CFR 424 PREPARATION AND PROCESSING OPERATIONS

This electronic document was downloaded from the GPO web site, November 2003, and is provided for information purposes only. The Code of Federal Regulations, Title 9, is updated January 1 of each year. The most current version of the regulations may be found at the GPO web site.

[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR424]

[Page 625-651]

TITLE 9--ANIMALS AND ANIMAL PRODUCTS

CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE

PART 424--PREPARATION AND PROCESSING OPERATIONS

Subpart A--General

Sec.
424.1 Purpose and scope.

Subpart C--Food Ingredients and Sources of Radiation

424.21 Use of food ingredients and sources of radiation.
424.22 Certain other permitted uses.
424.23 Prohibited uses.

Authority: 7 U.S.C. 450, 1901-1906; 21 U.S.C. 451-470, 601-695; 7
CFR 2.18, 2.53.

Source: 64 FR 72175, Dec. 23, 1999, unless otherwise noted.

[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR424.1]

[Page 625]

TITLE 9--ANIMALS AND ANIMAL PRODUCTS

CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE

PART 424--PREPARATION AND PROCESSING OPERATIONS--Table of Contents

Subpart A--General

Sec. 424.1 Purpose and scope.

This part of the regulations prescribes rules for the preparation of
meat and the processing of poultry products. The rules in this part
further the purposes of the Federal Meat Inspection Act (FMIA) and the
Poultry Products Inspection Act (PPIA) by, among other things,
preventing the adulteration or misbranding of meat and poultry products
at official establishments. 9 CFR Chapter III, Subchapter A, Parts 318
and 319, Subpart C of this part, and 21 CFR Chapter I, Subchapter A or
Subchapter B, specify rules for the use of certain food ingredients
(e.g., food additives and color additives) and sources of radiation that
may render meat or poultry products adulterated or misbranded.

[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR424.21]

[Page 625-647]

TITLE 9--ANIMALS AND ANIMAL PRODUCTS

CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE

PART 424--PREPARATION AND PROCESSING OPERATIONS--Table of Contents

Subpart C--Food Ingredients and Sources of Radiation

Sec. 424.21 Use of food ingredients and sources of radiation.

(a)(1) General. No meat or poultry product shall bear or contain any
food ingredient that would render it adulterated or misbranded, or which
is not approved in this part, part 318 or part 319 of this chapter, or
by the Administrator in specific cases.
(2)(i) Poultry products and poultry broth used in the processing of
poultry products shall have been processed in the United States only in
an official establishment or imported from a foreign country listed in
Sec. 381.196(b), and have been inspected and passed in accordance with
the regulations. Detached ova and offal shall not be used in the
processing of any poultry products, except that poultry feet may be
processed

[[Page 626]]

for use as human food in a manner approved by the Administrator in
specific cases and detached ova may be used in the processing of poultry
products if the processor demonstrates that such ova comply with the
requirements of the Federal Food, Drug, and Cosmetic Act.
(ii) Liquid, frozen, and dried egg products used in the processing
of any poultry product shall have been prepared under inspection and be
so marked in accordance with the Egg Products Inspection Act.
(3)(i) Carcasses, parts thereof, and products of cattle, sheep,
swine, goats, or equines may be used in the processing of poultry
products only if they were prepared in the United States in an official
meat packing establishment or imported from a foreign country listed in
Sec. 327.2(b), were inspected and passed in accordance with the Federal
Meat Inspection Act and the regulations under such Act (subchapter A of
this chapter), and are so marked.
(ii) Pork from carcasses or carcass parts used as an ingredient in
poultry products that has been found free of trichinae, as described
under Sec. 318.10 (a)(2), (e) and (f) of the Federal meat inspection
regulations (9 CFR 318.10 (a)(2), (e) and (f)), is not required to be
treated for the destruction of trichinae.
(iii) Poultry products containing pork muscle tissue which the
Administrator determines at the time the labeling for the product is
submitted for approval in accordance with part 381 of the regulations in
subchapter A or upon subsequent reevaluation of the product would be
prepared in such a manner that the product might be eaten rare or
without thorough cooking because of the appearance of the finished
product or otherwise, shall be effectively heated, refrigerated, or
cured to destroy any possible live trichinae, as prescribed in
Sec. 318.10(c) of this chapter, at the official establishment where such
products are prepared. In lieu of such treatment of poultry products
containing pork, the pork ingredient may be so treated.
(b)(1) Food ingredients and sources of radiation. Food ingredients
and sources of radiation listed or approved for use in the production of
meat or poultry products in 21 CFR chapter I, subchapter A or subchapter
B, shall be listed for such use under this chapter, subject to
declaration requirements in parts 316 and 317, or subparts M and N, of
part 381 of this chapter, unless precluded from such use or further
restricted in parts 318 or 319, or subparts O and P, of part 381 of this
chapter, or unless such use otherwise results in the adulteration or
misbranding of meat or poultry products. Food ingredients and sources of
radiation listed or approved for use in the production of meat or
poultry products in 21 CFR Chapter I, subchapter A or subchapter B, may
be listed or approved for such use under this chapter by the
Administrator in Sec. 424.21, subject to declaration requirements in
parts 316 and 317, or subparts M and N, of part 381 of this chapter.
(2) No food ingredients or sources of radiation may be used in the
preparation of any meat or poultry product, for any purpose, unless the
use is listed or approved in 21 CFR chapter I as a direct food additive
(21 CFR part 172), a secondary direct food additive (21 CFR part 173),
indirect food additive (21 CFR parts 174-178), radiation source (21 CFR
part 179), an interim-listed direct food additive (21 CFR part 180), a
prior-sanctioned substance (21 CFR part 181), a Generally Recognized As
Safe (GRAS) substance (21 CFR parts 182 or 184), or by a regulation in
this chapter. Part 319 of this chapter also specifies other food
ingredients that are acceptable in preparing specified products.
(3) No food ingredient, the intended use of which is to impart color
in any meat or poultry product, shall be used unless such use is
approved in 21 CFR Chapter I as a color additive (21 CFR Parts 73, 74,
81, and 82) or in a regulation in this chapter.
(4) Petitions to amend 21 CFR chapter I to provide for uses of food
additives, or other substances or sources of radiation necessary in the
preparation of meat or poultry products, or food ingredients used to
impart color to product, should be sent to the Food and Drug
Administration, in accordance with the provisions of 21 CFR parts 71 or
171, as appropriate.
(5) Inquiries concerning the regulatory status under the Federal
Food, Drug, and Cosmetic Act of any articles

[[Page 627]]

intended for use as components of, or in contact with, meat or poultry
products, may be addressed to the Food and Drug Administration, Center
for Food Safety and Applied Nutrition, 200 C Street, SW, Washington, DC
20204, or the Department of Agriculture, Food Safety and Inspection
Service, Office of Policy, Program Development and Evaluation,
Washington, DC 20250-3700.
(6) Inquiries concerning the use in specific meat or poultry
products of substances that are not affirmed by the Food and Drug
Administration as Generally Recognized as Safe (GRAS) or otherwise
listed in 21 CFR Part 182 or Part 184, or of food or color additives
listed in 21 CFR regulations for general use in foods or for use in
meat, or poultry products, generally, including mixtures of such
substances or additives, should be addressed to the Department of
Agriculture, Food Safety and Inspection Service, Office of Policy,
Program Development and Evaluation, Washington, DC 20250-3700.
(c) The food ingredients specified in the following chart are
approved for use in the preparation of meat products, provided they are
used for the purposes indicated, within the limit of the amounts stated,
and under other conditions specified in this part and Part 317 of this
chapter. Part 319 of this chapter specifies other food ingredients that
are acceptable in preparing specified meat products. This chart also
contains food ingredients that are acceptable for use in poultry
products, provided they are used for the purpose indicated, within the
limits of the amounts stated and under other conditions specified in
this part. No meat or poultry product shall bear or contain any food
ingredient that would render it adulterated or misbranded, or which is
not approved in this part, or by the Administrator in specific cases.

----------------------------------------------------------------------------------------------------------------
Class of substance Substance Purpose Products Amount
----------------------------------------------------------------------------------------------------------------
Acidifiers...................... Acetic acid....... To adjust acidity. Various meat and Sufficient for
poultry products purpose.\3\
\2\.
Citric acid....... ......do.......... ......do.......... Do.
Glucono delta- ......do.......... ......do.......... Do.
lactone.
Lactic acid....... ......do.......... ......do.......... Do.
Phosphoric acid... ......do.......... ......do.......... Do.
Tartaric acid..... ......do.......... ......do.......... Do.
Anti-coagulants................. Citric acid....... To prevent Fresh blood of 0.2 percent with
clotting. livestock. or without water.
When water is
used to make a
solution of
citric acid added
to the blood of
livestock, not
more than 2 parts
of water to 1
part of citric
acid shall be
used.
Sodium citrate.... ......do.......... ......do.......... Not to exceed 0.5
percent based on
the ingoing
weight of the
product. When
water is used to
make a solution
of sodium citrate
added to
livestock blood,
not more than 2
parts of water to
1 part of sodium
citrate shall be
used.
Antifoaming agent............... Methyl To retard foaming. Soups (meat and 10 ppm.
polysilicone. poultry).
......do.......... Rendered fats Do.
(meat and
poultry).
......do.......... Curing pickle 50 ppm.
(meat and
poultry).
Antimicrobial Agents............ Potassium lactate. To inhibit Various meat and 4.8% by weight of
microbial growth. poultry products, total
except infant formulation.
formulas and
infant food.
Sodium diacetate.. ......do.......... ......do.......... 0.25% by weight of
total
formulation.
Sodium lactate.... ......do.......... ......do.......... 4.8% by weight of
total
formulation.

[[Page 628]]

Trisodium To reduce Raw, chilled 8 to 12 percent;
phosphate. microbial levels. poultry carcasses. solution to be
maintained at 45
deg.F. to 55
deg.F. and
applied by
spraying or
dipping carcasses
for up to 15
seconds when used
in accordance
with 21 CFR
182.1778.
Antioxidants and oxygen Ascorbyl palmitate To retard Margarine or 0.02 percent (by
interceptors. rancidity. oleomargarine. wt. of finished
product)
individually or
in combination
with other
antioxidants
approved for use
in margarine.
Ascorbyl stearate.
BHA (butylated
hydroxyanisole).
.............................. ......do.......... Dry sausage....... 0.003 based on 0.006 percent in
total weight. combination with
other anti-
oxidants for use
in meat.
......do.......... Rendered animal 0.01 percent...... 0.02 percent in
fat or a combination with
combination of other anti-
such fat and oxidants for use
vegetable fat. in meat.
......do.......... Fresh pork, 0.01 percent based 0.02 percent in
sausage, brown on fat content. combination with
and serve other anti-
sausages, fresh oxidants for use
Italian sausage in meat, based on
products, fat content.
pregrilled beef
patties, fresh
sausage made from
beef or beef and
pork, cooked or
raw pizza topping
and cooked or raw
meatballs.
......do.......... Dried meats....... 0.01 percent based 0.01 percent in
on total weight. combination with
other anti-
oxidants for use
in meat.
......do.......... Margarine or 0.02 percent (by
oleomargarine. wt. of the
finished product)
individually or
in combination
with other
antioxidants
approved for use
in margarine..
......do.......... Various poultry 0.01 percent based
products. on fat content
(0.02 percent in
combination with
any other
antioxidant for
use in poultry)
based on fat
content..
BHT (butylated ......do.......... Dry sausage....... 0.003 percent
hydroxytoluene). based on total
weight 0.006
percent in
combination with
other anti-
oxidants for use
in meat.
......do.......... Rendered animal 0.01 percent...... 0.02 percent in
fat or a combination with
combination of other anti-
such fat and oxidants for use
vegetable fat. in meat.

[[Page 629]]

......do.......... Fresh pork, 0.01 percent based 0.02 percent in
sausage, brown on fat content. combination with
and serve other anti-
sausages, fresh oxidants for use
Italian sausage in meat, based on
products, fat content.
pregrilled beef
patties, fresh
sausage made from
beef or beef and
pork, cooked or
raw pizza topping
and cooked or raw
meatballs.
......do.......... Dried meats....... 0.01 percent based 0.01 percent in
on total weight. combination with
other anti-
oxidants for use
in meat.
......do.......... Margarine or 0.02 percent (by
oleomargarine. wt. of the
finished product)
individually or
in combination
with other
antioxidants
approved for use
in margarine..
......do.......... Various poultry 0.01 percent based
products. on fat content
(0.02 percent in
combination with
any other
antioxidant for
use in poultry)
based on fat
content..
Dodecyl gallate... ......do.......... Margarine or 0.02 percent (by
oleomargarine. wt. of the
finished product)
individually or
in combination
with other
antioxidants
approved for use
in margarine.
Glycine........... ......do.......... Rendered animal 0.01 percent 0.02
fat or a percent in
combination of combination with
such fat and other anti-
vegetable fat. oxidants for use
in meat.
Octyl gallate..... ......do.......... Margarine or 0.02 percent (by
oleomargarine. wt. of the
finished product)
individually or
in combination
with other
antioxidants
approved for use
in margarine.
Propyl gallate.... ......do.......... Dry sausage....... 0.003 percent
based on total
weight 0.006
percent in
combination with
other anti-
oxidants for use
in meat.
......do.......... Rendered animal 0.01 percent...... 0.02 percent in
fat or a combination with
combination of other anti-
such fat and oxidants for use
vegetable fat. in meat.
......do.......... Fresh pork, 0.01 percent based 0.02 percent in
sausage, brown on fat content. combination with
and serve other anti-
sausages, fresh oxidants for use
Italian sausage in meat, based on
products, fat content.
pregrilled beef
patties, fresh
sausage made from
beef or beef and
pork, cooked or
raw pizza topping
and cooked or raw
meatballs.
......do.......... Dried meats....... 0.01 percent based 0.01 percent in
on total weight. combination with
other anti-
oxidants for use
in meat.

[[Page 630]]

......do.......... Margarine or oleo- 0.02 percent (by
margarine. wt. of the
finished product)
individually or
in combination
with other
antioxidants
approved for use
in margarine..
......do.......... Various poultry 0.01 percent based
products. on fat content
(0.02 percent in
combination with
any other
antioxidant for
use in poultry,
except TBHQ,
based on fat
content)..
Resin guaiac...... ......do.......... Rendered animal 0.02 percent in
fat or a combination with
combination of other
such fat and antioxidants for
vegetable fat use in meat.
0.01 percent.
TBHQ (tertiary ......do.......... Dry sausage 0.003 0.006 percent in
butylhydroquinone percent based on combina-tion only
). weight. with BHA and/or
BHT.
......do.......... Rendered animal 0.01 percent...... 0.02 percent in
fat or a combina-tion only
combination of with BHA or BHT.
such fat and
vegetable fat.
......do.......... Fresh pork, 0.01 percent based 0.02 percent in
sausage, brown on fat content. combin-ation only
and serve with BHA and/ or
sausages, fresh BHT, based on fat
Italian sausage content.
products,
pregrilled beef
patties, fresh
sausage made from
beef or beef and
pork, cooked or
raw pizza topping
and cooked or raw
meatballs.
......do.......... Dried meats....... 0.01 percent based 0.01 percent in
on total weight. combina-tion only
with BHA and/or
BHT.
......do.......... Margarine or oleo- 0.02 percent alone
margarine. or in combination
only with BHA and/
or BHT, based on
oil or fat
content.
......do.......... Various poultry 0.01 percent based
products. on fat content
(0.02 percent in
combination only
with BHA and/or
BHT, based on fat
content).
Tocopherols....... ......do.......... Rendered animal 0.03 percent. A 30
fat or a percent
combination of concentration of
such fat and tocopherols in
vegetable fat. vegetable oils
shall be used
when added as an
antioxidant to
products
designated as
"lard" or
"rendered pork
fat."
......do.......... Dry sausage, Not to exceed 0.03
semidry sausage, percent based on
dried meats, fat content. Not
uncooked or used in
cooked fresh combination with
sausage made with other
beef and/or pork, antioxidants.
uncooked or
cooked Italian
sausage products,
uncooked or
cooked meatballs,
uncooked or
cooked meat pizza
toppings, brown
and serve
sausages,
pregrilled beef
patties, and
restructured
meats.

[[Page 631]]

......do.......... Various poultry 0.03 percent based
products. on fat content
(0.02 percent in
combination with
any other
antioxidant for
use in poultry,
except TBHQ,
based on fat
content).
Artificial Sweeteners........... Saccharin......... To sweeten product Bacon............. 0.01 percent.
Binders and Extenders........... Agar-agar......... To stabilize and Thermally 0.25 percent of
thicken. processed canned finished product.
and jellied meat
food products.
Algin............. To extend and Breading mix; Sufficient for
stabilize product. sauces (meat purpose in
only) and various accordance with
poultry products. 21 CFR 172.5.
A mixture of To bind meat Restructured meat Sodium alginate
sodium alginate, pieces. food products. not to exceed 1.0
calcium carbonate percent; calcium
and calcium carbonate not to
lactate/lactic exceed 0.2
acid (or glucono percent; and
delta lactone). lactic acid/
calcium lactate
(or glucono delta-
lactone) not to
exceed 0.3
percent of
product
formulation.
Added mixture may
not exceed 1.5
percent of
product at
formulation.
Mixture
ingredients must
be added dry.
A mixture of To bind poultry Ground and formed Sodium alginate
sodium alginate, pieces. raw or cooked not more than 0.8
calcium poultry pieces. percent, calcium
carbonate, lactic carbonate not
acid, and calcium more than 0.15
lactate. percent; lactic
acid and calcium
lactate, in
combination, not
more than 0.6
percent of
product
formulation.
Added mixture may
not exceed 1.55
percent of
product at
formulation. The
mixture must be
added in dry
form.
Bread............. To bind and extend Bockwurst......... 3.5 percent
product. individually or
collectively with
other binders for
use in meat.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders for
use in meat.
......do.......... Spaghetti with 12 percent
meat balls and individually or
sauce, spaghetti collectively with
with meat and other binders for
sauce and similar use in meat.
products.
Carboxymethyl To extend and Baked pies (meat Sufficient for
cellulose stabilize product. only) and various purpose in
(cellulose gum). poultry products. accordance with
21 CFR 172.5.
Carrageenan....... To extend and Breading mix; Sufficient for
stabilize product. sauces (meat purpose in
only) and various accordance with
poultry products. 21 CFR 172.5.
To prevent purging Cured pork Not to exceed 1.5
of brine solution. products as percent of
provided in 9 CFR product
319.104(d). formulation;
permitted in
combination only
with soy protein
concentrate,
combination not
to exceed 1.5
percent of
product
formulation; in
accordance with
21 CFR 172.620,
172.623, and
172.626.

[[Page 632]]

Carrageenan, ......do.......... ......do.......... In combination,
Locust bean gum, not to exceed 0.5
and Xanthan gum percent of
blend. formulation; not
permitted in
combination with
other binders
approved for use
in cured pork
products; in
accordance with
21 CFR 172.620,
172.623, 172.626,
184.1343, and
172.695.
Cereal............ To bind and extend Sausages as 3.5 percent
product. provided in 9 CFR individually or
Part 319, collectively with
bockwurst. other binders for
use in meat.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders for
use in meat.
Dried milk........ ......do.......... Sausages as 3.5 percent
provided for in 9 individually or
CFR Part 319. collectively with
other binders for
use in meat
Dried skim milk, ......do.......... Sausages as Do.
calcium reduced. provided in 9 CFR
9 CFR Part 319.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders for
use in meat.
Enzyme (rennet) ......do.......... Sausages as 3.5 percent total
treated with provided for in 9 finished product
calcium reduced CFR Part 319. (calcium lactate
dried skim milk required at rate
and calcium of 10 percent of
lactate. binder.)
......do.......... Imitation Sufficient for
sausages; purpose in
nonspecific accordance with
loaves; soups, 21 CFR 172.5
stews (meat only) (calcium lactate
and various required at a
poultry products. rate of 10
percent of
binder).
Enzyme (rennet) ......do.......... Imitation Sufficient for
treated with sausages; purpose in
sodium caseinate nonspecific accordance with
and calcium loaves; soups, 21 CFR 172.5
lactate. stews (meat only) (calcium lactate
and various required at a
poultry products. rate of 25
percent of
binder).
Food starch To prevent purging Cured pork Not to exceed 2
modified. of brine solution. products as percent of
provided for in 9 product
CFR 319.104(d). formulation in
"Ham Water
Added" and "Ham
with Natural
Juices"
products; not to
exceed 3.5
percent of
product
formulation in
"Ham and Water
Product--X
percent of Weight
is Added
Ingredients"
products;
permitted in
combination only
with soy protein
concentrate, with
combination of
modified food
starch at 3
percent of
product
formulation and
soy protein
concentrate at
0.5 percent of
product
formulation; in
accordance with
21 CFR 172.892.
Gelatin........... To bind and extend Various poultry Sufficient for
product. products. purpose in
accordance with
21 CFR 172.5.
Gums, vegetable... ......do.......... Egg roll (meat Sufficient for
only) and various purpose in
poultry products. accordance with
21 CFR 172.5.
Isolated soy ......do.......... Sausage as 2 percent.
protein. provided for in 9
CFR Part 319,
bockwurst.

[[Page 633]]

......do.......... Imitation Sufficient for
sausages; purpose in
nonspecific accordance with
loaves; soups; 21 CFR 172.5.
stews (meat only)
and various
poultry products.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders for
use in meat.
......do.......... Spaghetti with 12 percent
meatballs and individually or
sauce, spaghetti collectively with
with meat and other binders and
sauce and similar extenders for use
products. in meat.
To prevent purging Cured pork Not to exceed 2
of brine solution. products as percent of
provided for in 9 product
CFR 319.104(d). formulation, not
permitted in
combination with
other binders
approved for use
in cured pork
products.
Methyl cellulose.. To extend and Meat and vegetable 0.15 percent.
stabilize product patties; various
(also carrier). poultry products.
Sodium caseinate.. To bind and extend Imitation Sufficient for
product. sausages, purpose in
nonspecific accordance with
loaves, soups, 21 CFR 182.1748
stews (meat only). and 21 CFR 172.5.
......do.......... Sausages as 2 percent in
provided for in 9 accordance with
CFR Part 319. 21 CFR 182.1748.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders and
extenders for use
in meat in
accordance with
21 CFR 182.1748.
......do.......... Spaghetti with 12 percent
meatballs and individually or
sauce, spaghetti collectively with
with meat and other binders and
sauce and similar extenders for use
products. in meat in
accordance with
21 CFR 182.1748.
To prevent purging Cured pork Not to exceed 2
of brine solution. products as percent of
provided for in 9 product
CFR 319.104(d). formulation; not
permitted in
combination with
other binders
approved for use
in cured pork
products, in
accordance with
21 CFR 182.1748.
To bind and extend Various poultry 3 percent in
product. products. cooked product, 2
percent in raw
product, in
accordance with
21 CFR 172.5 and
182.1748.
Soy flour......... ......do.......... Sausages as 3.5 percent
provided for in 9 individually or
CFR Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders and
extenders for use
in meat.
......do.......... Spaghetti with 12 percent
meatballs and individually or
sauce, spaghetti collectively with
with meat and other binders and
sauce and similar extenders for use
products. in meat.
Soy protein ......do.......... Sausage as 3.5 percent
concentrate. provided for in 9 individually or
CFR Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders and
extenders for use
in meat.
......do.......... Spaghetti with 12 percent
meatballs and individually or
sauce, spaghetti collectively with
with meat and other binders and
sauce and similar extenders for use
products. in meat.

[[Page 634]]

To prevent purging Cured pork Not to exceed 3.5
of brine solution. products as percent of
provided for in 9 product
CFR 319.104(d). formulation;
permitted in
combination only
with modified
food starch, with
combination of
modified food
starch at 3
percent of
product
formulation and
soy protein
concentrate at
0.5 percent of
product
formulation; in
combination only
with carrageenan,
combination not
to exceed 1.5
percent of
product
formulation.
Starchy vegetable To bind and extend Sausage as 3.5 percent
flour. product. provided for in 9 individually or
CFR Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders and
extenders for use
in meat.
Tapioca dextrin... ......do.......... Sausage as 3.5 percent
provided for in 9 individually or
CFR Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat, in
accordance with
21 CFR 184.1277.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders and
extenders for use
in meat, in
accordance with
21 CFR 184.1277.
......do.......... Spaghetti with 12 individually or
meatballs and collectively with
sauce, spaghetti other binders and
with meat and extenders for use
sauce and similar in meat, in
products. accordance with
21 CFR 184.1277.
......do.......... Various poultry Sufficient for
products. purpose in
accordance with
21 CFR 184.1277.
Vegetable starch.. ......do.......... Sausage as 3.5 percent
provided for in 9 individually or
CFR Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders and
extenders for use
in meat.
Wheat gluten...... To bind and extend Sausage as 3.5 percent
product. provided for in 9 individually or
CFR Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat, in
accordance with
21 CFR 184.1322.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans. collectively with
other binders for
use in meat, in
accordance with
21 CFR 184.1322.
......do.......... Spaghetti with 12 percent
meatballs and individually or
sauce, spaghetti collectively with
with meat and other binders and
sauce and similar extenders for use
products. in meat, in
accordance with
21 CFR 184.1322.
......do.......... Various poultry Sufficient for
products. purpose in
accordance with
21 CFR 184.1322.

[[Page 635]]

Whey, Dry or dried To bind or thicken Sausage as 3.5 percent
provided for in 9 individually or
CFR Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat.
......do.......... Imitation 8 percent
sausages, individually or
nonspecific collectively with
loaves, soups, other binders and
stews (meat only). extenders for use
in meat.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans, pork collectively with
or beef with other binders and
barbecue sauce. extenders for use
in meat.
......do.......... Various poultry Sufficient for
products. purpose in
accordance with
21 CFR 184.1322.
Whey, Reduced To bind or thicken Sausage as 3.5 percent
lactose. provided for in 9 individually or
CFR Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat.
......do.......... Imitation Sufficient for
sausages, purpose in
nonspecific accordance with
loaves, soups, 21 CFR 172.5.
stews (meat only).
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans, pork collectively with
or beef with other binders and
barbecue sauce. extenders for use
in meat.
Whey, Reduced ......do.......... Sausage as 3.5 percent
minerals. provided for in 9 individually or
CFR Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat.
......do.......... Imitation Sufficient for
sausages, purpose in
nonspecific accordance with
loaves, soups, 21 CFR 172.5.
stews (meat only).
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans, pork collectively with
or beef with other binders and
barbecue sauce. extenders for use
in meat.
Whey protein ......do.......... Sausage as 3.5 percent
concentrate. provided in 9 CFR individually or
Part 319, collectively with
bockwurst. other binders and
extenders for use
in meat, in
accordance with
21 CFR 184.1979c.
......do.......... Imitation Sufficient for
sausages, purpose in
nonspecific accordance with
loaves, soups, 21 CFR 184.1979c.
stews.
......do.......... Chili con carne, 8 percent
chili con carne individually or
with beans, pork collectively with
or beef with other binders and
barbecue sauce. extenders for use
in meat, in
accordance with
21 CFR 184.1979c
To bind meat Restructured meat 3.5 percent
pieces. food products, individually or
whole muscle meat collectively with
cuts. other binders and
extenders for use
in meat, in
accordance with
21 CFR 184.1979c.
Xanthan gum....... To maintain: Meat sauces, Sufficient for
uniform gravies or sauces purpose in
viscosity; and meats, canned accordance with
suspension of or frozen and/or 21 CFR 172.5.
particulate refrigerated meat
matter, emulsion salads, canned or
stability; freeze- frozen meat
thaw stability. stews, canned
chili or chili
with beans, pizza
topping mixes and
batter or
breading mixes.
......do.......... Various poultry Sufficient for
products, except purpose
uncooked products
or sausages or
other products
with a moisture
limitation
established by
Subpart P of Part
381.

[[Page 636]]

Bleaching Agent................. Hydrogen peroxide. To remove color... Tripe (substance Sufficient for
must be removed purpose.
from product by
rinsing with
clear water).
Catalysts (substances must be Nickel............ To accelerate Rendered animal Do.
eliminated during process). chemical reaction. fats or a
combination of
such fats and
vegetable fats.
Sodium amide...... Rearrangement of ......do.......... Do.
fatty acid
radicals.
Sodium methoxide.. ......do.......... ......do.......... ..................
Chilling Media.................. Salt (NaCl)....... To aid in chilling Raw poultry 700 lbs. to 10,000
products. gallons of water.
Coloring Agents (artificial).... Coal tar dyes To color products. Various poultry Sufficient for
(FD&C certified). products. purpose.
Color additives To color casings Sausage casings, Sufficient for
listed in 21 CFR or rendered fats; oleomargarine, purpose (may be
Part 74, Subpart marking and shortening, mixed with
A of Part 82, branding product. marking or approved natural
Subpart B branding ink on coloring matters
(operator must product (meat or harmless inert
furnish evidence only). material such as
to inspector in common salt and
charge that color sugar).
additive has been
certified for use
in connection
with foods by the
Food and Drug
Administration).
Titanium oxide.... To whiten......... Canned ham salad 0.5 percent.
spread and
creamed-type
canned meat
products. Poultry
salads and
poultry spreads.
Coloring Agents (natural)....... Alkanet, annatto, To color casings Sausage casings, Sufficient for
carotene, or rendered fats; oleomargarine, purpose (may be
cochineal, green marking and shortening, mixed with
chlorophyll, branding product. marking or approved
saffron and branding ink on artificial dyes
tumeric. product (meat or harmless inert
only). material such as
common salt and
sugar).
Annatto, carotene. To color products. Various poultry Sufficient for
products. purpose.
Curing accelerators (must be Ascorbic acid..... To accelerate Cured pork and 75 oz to 100 gal
used only in combination with color fixing or beef cuts, cured pickle at 10
curing agents). preserve color poultry, cured percent pump
during storage. comminuted level; \3/4\ oz
poultry and meat to 100 lb meat,
food products. meat byproduct or
poultry product;
10 percent
solution to
surfaces of cured
meat cuts or
poultry products
prior to
packaging. (The
use of such
solution shall
not result in the
addition of a
significant
amount of
moisture to the
product).
Citric acid or To accelerate Cured pork and May be used in
sodium citrate. color fixing or beef cuts, cured cured meat
preserve color comminuted meat products or in 10
during storage. food product, percent solution
cured comminuted used to spray
poultry or surfaces of cured
poultry products. meat cuts prior
to packaging to
replace up to 50
percent of the
ascorbic acid,
erythorbic acid,
sodium ascorbate,
or sodium
erythorbate that
is used. May be
used in cured
poultry products
to replace 50
percent of the
ascorbic acid or
sodium ascorbate
that is used.

[[Page 637]]

Erythorbic acid... To accelerate Cured pork and 75 oz to 100 gal
color fixing or beef cuts, cured pickle at 10
preserve color poultry, cured percent pump
during storage. comminuted level; 3/4 oz to
poultry and meat 100 lb meat, meat
food products. byproduct or
poultry product;
10 percent
solution to
surfaces of cured
meat cuts or
poultry products
prior to
packaging. (The
use of such
solution shall
not result in the
addition of a
significant
amount of
moisture to the
product).
Fumaric acid...... ......do.......... Cured, comminuted 0.065 percent (or
meat, poultry or 1 oz to 100 lb)
meat and poultry of the weight of
products. the meat, poultry
or the meat or
poultry
byproducts before
processing.
Glucono delta ......do.......... Cured, comminuted 8 oz to each 100
lactone. meat or meat food lb of meat or
product. meat byproduct.
......do.......... Genoa salami...... 16 oz to 100 lb of
meat (1.0
percent).
Sodium acid ......do.......... Frankfurters, Not to exceed
pyrophosphate. wieners, vienna, alone or in
bologna, garlic combination with
bologna, other curing
knockwurst and accelerators for
similar products. use in meat the
following: 8 oz
in 100 lb of
meat, or meat and
meat byproducts,
content of the
formula; nor 0.5
percent in the
finished product.
Sodium ascorbate.. To accelerate Cured pork and 87.5 oz to 100 gal
color fixing or beef cuts, cured pickle at 10
preserve color comminuted meat percent pump
during storage. food product, level; \7/8\ oz
cured comminuted to 100 lb meat,
poultry or meat byproduct or
poultry products. poultry product;
10 percent
solution to
surfaces of cured
meat cuts or
poultry products
prior to
packaging. (The
use of such
solution shall
not result in the
addition of a
significant
amount of
moisture to the
product).
Sodium erythorbate To accelerate Cured pork and 87.5 oz to 100 gal
color fixing or beef cuts, cured pickle at 10
preserve color comminuted meat percent pump
during storage. food products, level; \7/8\ oz
cured comminuted to 100 lb meat,
poultry or meat byproduct or
poultry products. poultry product;
10 percent
solution to
surfaces of cured
meat cuts or
poultry products
prior to
packaging. (The
use of such
solution shall
not result in the
addition of a
significant
amount of
moisture to the
product.)
Curing Agents................... Sodium or Source of nitrite. Cured meat 7 lb to 100 gal
potassium nitrate. products other pickle; 3\1/2\ oz
than bacon. to 100 lb meat or
Nitrates may not poultry product
be used in baby, (dry cure); 2\3/
junior, and 4\ oz to 100 lb
toddler foods. chopped meat or
Cured, comminuted poultry.
poultry or
poultry products.

[[Page 638]]

Sodium or To fix color...... Cured meat and 2 lb to 100 gal
potassium nitrite poultry products. pickle at 10
(supplies of Nitrites may not percent pump
sodium nitrite be used in baby, level; 1 oz to
and potassium junior, or 100 lb meat or
nitrite and toddler foods. poultry product
mixtures (dry cure); \1/4\
containing them oz to 100 lb
must be kept chopped meat,
under the care of meat byproduct or
a responsible poultry product.
employee of the The use of
establishment. nitrites,
The specific nitrates or
nitrite content combination shall
of such supplies not result in
must be known and more than 200 ppm
clearly marked of nitrite,
accordingly). calculated as
sodium nitrite in
finished product,
except that
nitrites may be
used in bacon
only in
accordance with
paragraph (b) of
this section.
Denuding Agents (may be used in Lime (calcium To denude mucous Tripe............. Sufficient for
combination. Must be removed oxide, calcium membranes. purpose.
from tripe by rinsing with hydroxide).
potable water.).
Sodium carbonate.. ......do.......... ......do.......... Do.
Sodium citrate.... ......do.......... ......do.......... Do.
Sodium gluconate.. ......do.......... ......do.......... Do.
Sodium hydroxide.. ......do.......... ......do.......... Do.
Sodium persulfate. ......do.......... ......do.......... Do.
Sodium silicates ......do.......... ......do.......... Do.
(ortho, meta, and
sesqui).
Trisodium ......do.......... ......do.......... Do.
phosphate.
Emulsifying Agents.............. Actylated To emulsify Shortening and Sufficient for
monoglycerides. product. various poultry purpose.
products.
Diacetyl tartaric ......do.......... ......do.......... Do.
acid esters of
mono-and
diglycerides.
Glycerol-lacto ......do.......... ......do.......... Do.
stearate, oleate,
or palmitate.
Lecithin.......... To emulsify Oleomargarine, 0.5 percent in
product (also as shortening, oleomargarine,
an antioxidant). various meat and use in other
poultry products. products--
sufficient amount
for
emulsification.
Mono and To emulsify Rendered animal Sufficient for
diglycerides product. fat or a purpose in lard
(glycerol combination of and shortening;
palmitate, etc.). such fat with 0.5 percent in
vegetable fat; oleomargarine.
oleomargarine.
......do.......... Various poultry Sufficient for
products. purpose.
Mono and ......do.......... Margarine or 0.5 percent.
diglycerides of oleomargarine.
fatty acids
esterified with
any of the
following acids:
acetic,
acetyltartaric,
citric, lactic,
tartaric, and
their sodium and
calcium salts;
the sodium
sulfoacetate
derivatives of
these mono and
diglycerides.

[[Page 639]]

Polyglycerol ......do.......... Rendered animal Sufficient for
esters of fatty fat or a purpose for
acids combination of rendered animal
(polyglycerol such fat with fat or
esters of fatty vegetable fat combination with
acids are when use is not vegetable fat;
restricted to precluded by 0.5 percent for
those up to and standards of oleomargarine.
including the identity of
decaglycerol composition;
esters and oleomargarine.
otherwise meeting
the requirements
of Sec.
172.854(a) of the
Food Additive
Regulations).
Polysorbate 60 ......do.......... Shortening for use 1 percent when
(polyoxyethylene in used alone. If
(20) sorbitan nonstandardized used with
monostearate). baked goods, polysorbate 80
baking mixes, the combined
icings, fillings, total shall not
and toppings and exceed 1 percent.
in the frying of
foods (meat
only). Rendered
poultry fat or a
combination of
such fat with
vegetable fat.
Polysorbate 80 ......do.......... Shortening for use 1 percent when
(polyoxyethylene in used alone. If
(20) sorbitan nonstandardized used with
monooleate). baked goods, polysorbate 60
baking mixes, the combined
icings, fillings, total shall not
and toppings and exceed 1 percent.
in the frying of
foods (meat
only). Various
poultry products.
1,2-propylene ......do.......... Margarine or 2.0 percent.
glycol esters of oleomargarine.
fatty acids.
Propylene glycol ......do.......... Rendered animal or Sufficient for
mono and diesters poultry fat or a purpose.
of fats and fatty combination of
acids. such fat with
vegetable fat.
Stearyl-2-lactylic ......do.......... Shortening to be 3.0 percent.
acid. used for cake
icings and
fillings (meat
only).
Stearyl ......do.......... Shortening........ Sufficient for
monoglyceridyl purpose
citrate.
Film Forming Agents............. A mixture To reduce cooler Freshly dressed Formulation may
consisting of shrinkage and meat carcasses. not exceed 1.5
water, sodium help protect Such carcasses percent of hot
alginate, calcium surface. must bear a carcass weight
chloride, sodium statement when applied.
carboxymethyl- "Protected with Chilled weight
cellulose, and a film of water, may not exceed
corn syrup solids. corn syrup hot weight.
solids, sodium
alginate, calcium
chloride and
sodium
carboxymethyl-
cellulose.".
Flavoring Agents; Protectors and Artificial smoke To flavor product. Various (meat and Sufficient for
Developers. flavoring. poultry) \2\. purpose.
Autolyzed yeast ......do.......... ......do.......... Do.
extract.
Benzoic acid To retard flavor Margarine or 0.1 percent
(sodium, reversion. oleomargarine. individually, or
potassium and if used in
calcium salts). combination with
other flavoring
agents for use in
meat or with
sorbic acid and
its salts, 0.2
percent
(expressed as the
acids in the wt.
of the finished
foods).
Calcium lactate... To protect flavor. Cooked semi-dry 0.6 percent in
and dry products product
including formulation.
sausage,
imitation
sausage, and
nonspecific meat
food sticks.
Citric acid....... ......do.......... Various poultry Sufficient for
products. purpose.
Flavoring......... Chili con carne... Do.

[[Page 640]]

Corn syrup solids; To flavor product. Various poultry Do.
corn syrup; products,
glucose syrup. sausage,
hamburger, meat
loaf, luncheon
meat, chopped or
pressed ham.
Dextrose.......... ......do.......... Sausage, ham and Do.
cured products.
Diacetyl.......... ......do.......... Oleomargarine..... Do.
Disodium guanylate ......do.......... Various meat and
poultry
products.\2\
Disodium inosinate ......do.......... ......do.......... Do.
Harmless bacteria To develop flavor. Dry sausage, pork 0.5 percent.
starters of the roll, thuringer,
acidophilus type, lebanon bologna,
lactic acid cervelat, and
starter or salami.
culture of
Pediococcus
cerevisiae.
Harmless lactic To prevent the Bacon............. Sufficient for
acid producing growth of purpose.
bacteria. Clostridium
botulinum.
Hydrolyzed plant To flavor product. Various meat and Do.
protein. poultry
products.\2\
Isopropyl citrate. To protect flavor. Oleomargarine..... 0.02 percent.
Malt syrup........ To flavor product. Cured meat 2.5 percent.
products.
......do.......... Various poultry Sufficient for
products. purpose.
Milk protein ......do.......... Various meat and Do.
hydrolysate. poultry
products.\2\
Monoammonium ......do.......... ......do.......... Do.
glutamate.
Monosodium ......do.......... ......do.......... Do.
glutamate.
Potassium lactate. ......do.......... Various meat and Not to exceed 2
meat food percent of
products, poultry formulation; in
and poultry food accordance with
products, except 21 CFR 184.1639.
infant formula
and infant
food.\2\
Smoke flavoring... To flavor product. Various meat and Sufficient for
poultry products. purpose.
Sodium acetate.... To flavor products Various meat and Not to exceed
poultry products. 0.25% of
formulate in
accordance with
21 CFR 184.1721.
Sodium diacetate.. ......do.......... ......do.......... Not to exceed
0.25% of
formulate in
accordance with
21 CFR 184.1754.
Sodium lactate.... ......do.......... Various meat and Not to exceed 2
meat food percent of
products, poultry formulation in
and poultry food accordance with
products, except 21 CFR 184.1768.
infant formula
and infant
food.\2\
Sodium ......do.......... Various meat and 0.5 percent.
sulfoacetate poultry
derivative of products.\2\
mono and
diglycerids.
Sodium To help protect "Fresh Beef," 0.5 percent of
tripolyphosphate. flavor. \2\ "Beef for total product.
further cooking,
"Cooked Beef,"
Beef Patties,
Meat Loaves, Meat
Toppings, and
similar products
derived from
pork, lamb, veal,
mutton, and goat
meat which are
cooked or frozen
after processing.
Sodium ......do.......... ......do.......... Do.
tripolyphosphate
and sodium
mixtures,
metaphosphate,
insoluble; and
sodium
polyphosphates,
glassy.

[[Page 641]]

Sorbitol.......... To flavor, to Cooked sausage Not to exceed 2
facilitate the labeled percent of the
removal of frankfurter, weight of the
casings from frank, furter, formula excluding
product, and to wiener, and the formula
reduce knockwurst; cured weight of water
caramelization pork and pork or ice, when used
and charring. products, as in accordance
provided for in 9 with 21 CFR
CFR Part 319. 184.1835.
Starter distillate To help protect Oleomargarine..... Sufficient for
flavor. purpose.
Stearyl citrate... ......do.......... ......do.......... 0.15 percent.
Sugars (sucrose To flavor product. Various meat and Sufficient for
and dextrose). poultry products. purpose.
Gases........................... Carbon dioxide Contact freezing.. Various poultry Do.
liquid. products.
Carbon dioxide To cool product... Chopping of meat, Sufficient for
solid (dry ice). packing of purpose.
product.
To cool product or Various poultry Do.
facilitate products.
chopping or
packaging.
Nitrogen.......... To exclude oxygen Various meat and Do.
from sealed poultry products.
containers.
Nitrogen, liquid.. Contact freezant.. ......do.......... Do.
Hog Scald Agents (must be Caustic soda...... To remove hair.... Hog carcasses..... Sufficient for
removed by subsequent cleaning purpose.
operations).
Dicotyl sodium ......do.......... ......do.......... Do.
sulfosuccinate.
Dimethylpolysiloxa ......do.......... ......do.......... Do.
ne.
Disodium-calcium ......do.......... ......do.......... Do.
ethylenediaminete
tra-acetate.
Disodium phosphate ......do.......... ......do.......... Do.
Ethylenediaminetet ......do.......... ......do.......... Do.
ra-acetic acid
(sodium salts).
Lime (calcium ......do.......... ......do.......... Do.
oxide, calcium
hydroxide).
Potassium Do.
hydroxide.
Propylene glycol.. ......do.......... ......do.......... Do.
Soap (prepared by ......do.......... ......do.......... Do.
the reaction of
calcium,
potassium, or
sodium with rosin
or fatty acids of
natural fats and
oils).
Sodium acid ......do.......... ......do.......... Do.
pyrophosphate.
Sodium carbonate.. ......do.......... ......do.......... Do.
Sodium ......do.......... ......do.......... Do.
dodecylbenzene
sulfonate.
Sodium gluconate.. ......do.......... ......do.......... Do.
Sodium ......do.......... ......do.......... Do.
hexametaphosphate.
Sodium lauryl ......do.......... ......do.......... Do.
sulfate.
Sodium mono and ......do.......... ......do.......... Do.
dimethylnaphthale
ne sulfonate
(molecular weight
245-260).

[[Page 642]]

Sodium n- ......do.......... ......do.......... Do.
alkylbenzene
sulfonate (alkyl
group
predominantly C12
and C13 and not
less than 95
percent C10 and
C16).
Sodium ......do.......... ......do.......... Do.
pyrophosphate.
Sodium silicates ......do.......... ......do.......... Do.
(ortho, meta, and
sesqui).
Sodium sulfate.... ......do.......... ......do.......... Do.
Sodium ......do.......... ......do.......... Do.
tripolyphosphate.
Sucrose........... ......do.......... ......do.......... Do.
Triethanolamine ......do.......... ......do.......... Do.
dodecylbenzene
sulfonate.
Trisodium ......do.......... ......do.......... Do.
phosphate.
Miscellaneous................... Adipic acid....... To acidify........ Margarine or Sufficient for
oleomargarine. purpose.
Ascorbic acid, To delay Fresh beef cuts, Not to exceed,
erythorbic acid, discoloration. fresh lamb cuts, singly or in
citric acid, and fresh pork combination, 500
sodium ascorbate cuts. ppm or 1.8 mg/sq
and sodium inch of product
citrate, singly surface of
or in combination. ascorbic acid (in
accordance with
21 CFR 182.3013),
erythorbic acid
(in accordance
with 21 CFR
182.3041), or
sodium ascorbate
(in accordance
with 21 CFR
182.3731); and/or
not to exceed,
singly or in
combination, 250
ppm or 0.9 mg/sq
inch of product
surface of citric
acid (in
accordance with
21 CFR 182.6033),
or sodium citrate
(in accordance
with 21 CFR
182.6751).
Calcium disodium, To preserve Margarine or 75 ppm by weight
EDTA (calcium product and to oleomargarine. of the finished
disodium ethylene- protect flavor. oleomargarine or
diaminetetraaceta margarine.
te.
Calcium propionate To retard mold Pizza crust....... 0.32 percent alone
growth. or in combination
based on weight
of the flour
brace used.
......do.......... Fresh pie dough 0.3 percent of
(poultry only). calcium
propionate or
sodium propionate
alone, or in
combination,
based on weight
of flour used.
Citric acid....... To preserve cured Cured pork cuts... Not to exceed 30
color during percent in water
storage. solution used to
spray surfaces of
cured cuts, prior
to packaging, in
accordance with
21 CFR 184.1033.
(The use of such
solution shall
not result in the
addition of a
significant
amount of
moisture to the
product and shall
be applied only
once to product).
Citric acid To acidify........ Margarine and Sufficient for
(sodium and oleomargarine. purpose.
potassium salts).
d- and dl-alpha- To inhibit Pump-cured bacon.. 500 ppm; by
tocopherol. nitrosamine injection or
formation. surface
application.

[[Page 643]]

Dipotassium To decrease the Meat food products For meat food
phosphate. amount of cooked except where products, 5
out juices. otherwise percent of
prohibited by the phosphate in
meat inspection pickle at 10
regulations and percent pump
poultry food level; 0.5
products except percent of
where otherwise phosphate in meat
prohibited by the food product
poultry products (only clear
inspection solution may be
regulations.. injected into
meat food
product). For
poultry food
products, 0.5
percent of total
product.
Disodium phosphate ......do.......... ......do.......... Do.
Glycerine......... Humectant......... Shelf stable meat Not to exceed 2
snacks. percent of the
formulation
weight of the
product in
accordance with
21 CFR 182.1320.
Hydrochloric acid. To acidify........ Margarine or Sufficient for
oleomargarine. purpose.
Lactic acid ......do.......... ......do.......... Do.
(sodium and
potassium salts).
L-Tartaric acid ......do.......... ......do.......... Do.
(sodium and
sodium potassium
salts).
Monopotassium To decrease the Meat food products For meat food
phosphate. amount of cooked except where products, 5
out juices. otherwise percent of
prohibited by the phosphate in
meat inspection pickle at 10
regulations and percent pump
poultry food level; 0.5
products except percent of
where otherwise phosphate in meat
prohibited by the food product
poultry products (only clear
inspection solution may be
regulations.. injected into
meat food
product). For
poultry products,
0.5 percent of
total product.
Monosodium ......do.......... ......do.......... Do.
phosphate.
Phosphoric acid... To acidify........ Margarine or Sufficient for
oleomargarine. purpose.
Potassium To alkalize....... Margarine or Sufficient for
bicarbonate. oleomargarine. purpose.
Potassium ......do.......... ......do.......... Do.
carbonate.
Potassium To decrease the Meat food products 5 percent of
pyrophosphate. amount of cooked except where phosphate in
out juices. otherwise pickle at 10
prohibited by the percent pump
meat inspection level; 0.5
regulations and percent of
poultry food phosphate in meat
products except food product
where otherwise (only clear
prohibited by the solution may be
poultry products injected into
inspection meat food
regulations.. product). For
poultry food
products, 0.5
percent of total
product.
Potassium sorbate. To retard mold Dry sausage....... 10 percent in
growth. water solution
may be applied to
casings after
stuffing or
casings may be
dipped in
solution prior to
stuffing.
Potassium To decrease the Meat food products 5 percent of
tripolyphosphate. amount of cooked except where phosphate in
out juices. otherwise pickle at 10
prohibited by the percent pump
meat inspection level; 0.5
regulations and percent of
poultry food phosphate in meat
products except food product
where otherwise (only clear
prohibited by the solution may be
poultry products injected into
inspection meat food
regulations. product). For
poultry food
products, 0.5
percent of total
product.
Propyl paraben To retard mold Dry sausage....... 3.5 percent in
(propyl p-hydroxy- growth. water solution
benzoate). may be applied to
casings after
stuffing or
casings may be
dipped in
solution prior to
stuffing.
Silicon dioxide... Processing aid/ Tocopherol At level not to
dispersant. containing bacon exceed 4.0
curing mixes. percent in the
dry mix.

[[Page 644]]

Sodium acid To decrease the Meat food products For meat food
pyrophosphate. amount of cooked except where products, 5
out juices. other prohibited percent of
by the meat phosphate in
inspection pickle at 10
regulations and percent pump
poultry food level; 0.5
products except percent of
where otherwise phosphate in meat
prohibited by the food product
poultry products (only clear
inspection solution may be
regulations.. injected into
meat food
product). For
poultry products,
0.5 percent of
total product.
Sodium bicarbonate To neutralize Rendered fats, Sufficient for
excess acidity, soups, curing purpose.
cleaning pickle (meat and
vegetables. poultry).
To alkalize....... Margarine or Do.
oleomargarine.
Sodium carbonate.. ......do.......... ......do.......... Do.
Sodium citrate To inhibit the Cured and uncured, Not to exceed 1.3
buffered with growth of micro- processed whole percent of the
citric acid to a organisms and muscle meat and formulation
pH of 5.6. retain product poultry food weight of the
flavor during products, e.g., product in
storage. ham, chicken accordance with
breasts. 21 CFR 184.1751.
Sodium hydroxide.. To alkalize....... Margarine or Sufficient for
oleomargarine. purpose.
To decrease the Poultry food May be used only
amount of cooked products in combination
out juices. containing with phosphate in
phosphates. a ratio not to
exceed one part
sodium hydroxide
to four parts
phosphate.
......do.......... Meat food products May be used only
containing in combination
phosphates. with phosphates
in a ratio not to
exceed one part
sodium hydroxide
to four parts
phosphate; the
combination shall
not exceed 5
percent in pickle
at 10 percent
pump level; 0.5
percent in
product.
Sodium ......do.......... Meat food products For meat food
metaphosphate, except where products, 5
insoluble. other prohibited percent of
by the meat phosphate in
inspection pickle at 10
regulations, and percent pump
poultry food level; 0.5
products except percent of
where otherwise phosphate in meat
prohibited by the food product
poultry products (only clear
inspection solution may be
regulations. injected into
meat food
product). For
poultry products,
0.5 percent of
total product.
Sodium ......do.......... ......do.......... Do.
polyphosphate,
glassy.
Sodium proprionate To retard mold Pizza crust....... 0.32 percent alone
growth. or in combination
based on weight
of the flour
brace used.
......do.......... Fresh pie dough 0.3 percent of
(poultry only). calcium
proprionate or
sodium
proprionate
alone, or in
combination,
based on weight
of flour used.
Sodium To decrease the Meat food products For meat food
pryophosphate. amount of cooked except where products, 5
out juices. otherwise percent of
prohibited by the phosphate in
meat inspection pickle at 10
regulations and percent pump
poultry food level; 0.5
products except percent of
where otherwise phosphate in meat
prohibited by the food product
poultry products (only clear
inspection solution may be
regulations. injected into
meat food
product). For
poultry products,
0.5 percent of
total product.
Sodium ......do.......... ......do.......... Do.
tripolyphosphate.

[[Page 645]]

Sorbic acid To preserve Margarine or 0.1 percent
(sodium, product and to oleomargarine. individually, or
potassium, and retard mold if used in
calcium salts). growth. combination or
with benzoic acid
or its salts, 0.2
percent
(expressed as the
acids in the wt.
of the finished
foods).
Tricalcium To preserve Mechanically Not to exceed 2
phosphate. product color deboned chicken percent of the
during to be dehydrated. weight of the
dehydration mechanically
process. deboned chicken
prior to
dehydration, in
accordance with
21 CFR 182.1217.
Poultry scald agents (must be Alpha-hydro-omega- To remove feathers Poultry carcasses. Not to exceed 0.05
removed by subsequent cleaning hydroxy-poly percent by weight
operations). (oxyethylene) in scald water.
poly
(oxypropylene)
(minimum 15
moles) poly
(oxyethylene)
block copolymer
(poloxamer).
Dimethylpolysiloxa ......do.......... ......do.......... Sufficient for
ne. purpose.
Dioctyl sodium ......do.......... ......do.......... Do.
sulfosuccinate.
Dipotassium ......do.......... ......do.......... Do.
phosphate.
Ethylenediaminetet ......do.......... ......do.......... Do.
ra-acetic acid
(sodium salts).
Lime (calcium ......do.......... ......do.......... Do.
oxide, calcium
hydroxide).
Polyoxyethylene ......do.......... ......do.......... Not to exceed
(20) sorbitan 0.0175 percent in
monooleate. scald water.
Potassium ......do.......... ......do.......... Sufficient for
hydroxide. purpose.
Propylene glycol.. ......do.......... ......do.......... Do.
Sodium acid ......do.......... ......do.......... Do.
phosphate.
Sodium acid ......do.......... ......do.......... Do.
pyrophosphate.
Sodium bicarbonate ......do.......... ......do.......... Do.
Sodium carbonate.. ......do.......... ......do.......... Do.
Sodium ......do.......... ......do.......... Do.
dodecylbenzene-
sulfonate.
Sodium-2- ......do.......... ......do.......... Do.
ethylhexyl
sulfate.
Sodium ......do.......... ......do.......... Do.
hexametaphosphate.
Sodium hydroxide.. ......do.......... ......do.......... Do.
Sodium lauryl ......do.......... ......do.......... Do.
sulfate.
Sodium phosphate ......do.......... ......do.......... Do.
(mono-, di-,
tribasic).
Sodium ......do.......... ......do.......... Do.
pyrophosphate.
Sodium ......do.......... ......do.......... Do.
sesquicarbonate.
Sodium sulfate.... ......do.......... ......do.......... Do.
Sodium ......do.......... ......do.......... Do.
tripolyphosphate.
Tetrasodium ......do.......... ......do.......... Do.
pyrophosphate.

[[Page 646]]

Proteolytic Enzymes............. Aspergillus flavus To soften tissue.. Raw poultry muscle Solutions
oryzae group. tissue of hen, consisting of
cock, mature water and
turkey, mature approved
duck, mature proteolytic
goose, and mature enzyme applied or
guinea, and raw injected into raw
meat cuts. meat or poultry
tissue shall not
result in a gain
of more than 3
percent above the
weight of the
untreated
product.
Aspergillus oryzae ......do.......... ......do.......... Do.
Bromelin.......... ......do.......... ......do.......... Do.
Ficin............. ......do.......... ......do.......... Do.
Papain............ ......do.......... ......do.......... Do.
Refining Agents (must be Acetic acid....... To separate fatty Rendered fats Sufficient for
eliminated during process of acids and (meat only). purpose.
manufacturing). glycerol.
Bicarbonate of ......do.......... ......do.......... Do.
soda.
Carbon (purified To aid in refining ......do.......... Do.
charcoal). of animal fats.
Caustic soda To refine fats.... ......do.......... Do.
(sodium
hydroxide).
Diatomaceous ......do.......... ......do.......... Do.
earth; Fuller's
earth.
Sodium carbonate.. ......do.......... ......do.......... Do.
Tannic acid....... ......do.......... ......do.......... Do.
Rendering agents................ Tricalcium To aid rendering.. Animal fats....... Do.
phosphate.
Trisodium ......do.......... ......do.......... Do.
phosphate.
Synergists (used in combination Citric acid....... To increase Any meat product Not to exceed 0.01
with antioxidants). effectiveness of permitted to percent based on
antioxidants. contain fat content.
antioxidants as
provided for in
this part.
......do.......... Poultry fats...... 0.01 percent alone
or in combination
with antioxidants
in poultry fats.
Malic acid........ ......do.......... Lard and 0.01 percent based
shortening. on total weight
in combination
with antioxidants
for use in meat
products only.
......do.......... Poultry fats...... 0.01 percent alone
or in combination
with antioxidants
in poultry fats.
Monoglyceride ......do.......... Lard, shortening, 0.02 percent.
citrate. fresh pork
sausage, dried
meats and poultry
fats.
Monoisopropyl ......do.......... Lard, shortening, Do.
citrate. oleomargarine,
fresh pork
sausage, dried
meats.
......do.......... Poultry fats...... 0.01 percent
poultry fats.
Phosphoric acid... ......do.......... Lard, shortening, 0.01 percent.
and poultry fats.
Tenderizing agents.............. Aspergillus flavus To soften tissue.. Raw poultry muscle Solutions
oryzae group. tissue of hen, consisting of
cock, mature water and
turkey, mature approved
duck, mature proteolytic
goose, and mature enzyme applied or
guinea, and raw injected into raw
meat cuts. meat or poultry
tissue shall not
result in a gain
of more than 3
percent above the
weight of the
untreated
product.
Aspergillus oryzae ......do.......... ......do.......... Not more than 3
percent of a of a
0.8 molar
solution.
Bromelin.......... ......do.......... ......do.......... Do.
Calcium chloride.. ......do.......... ......do.......... Do.
Magnesium chloride ......do.......... ......do.......... Do.

[[Page 647]]

Papain............ To soften tissue.. Raw poultry muscle Solutions
tissue of hen, consisting of
cock, mature water and
turkey, mature approved
duck, mature proteolytic
goose, and mature enzyme applied or
guinea, and raw injected into raw
meat cuts. meat or poultry
tissue shall not
result in a gain
of more than 3
percent above the
weight of the
untreated
product.
Potassium chloride ......do.......... ......do.......... Not more than 3
percent of a 2.0
molar solution.
Potassium, ......do.......... ......do.......... A solution of
magnesium or approved
calcium chloride. inorganic
chlorides
injected into or
applied to raw
meats or poultry
cuts shall not
result in a gain
of more than 3
percent above the
weight of the
untreated
product.
----------------------------------------------------------------------------------------------------------------
\1\ [Reserved]
\2\ Information as to the specific products for which use of this additive is approved may be obtained upon
inquiry addressed to the Labeling and Additives Policy Division, Food Safety and Inspection Service, U.S.
Department of Agriculture, Washington, DC 20250.
\3\ Provided, that its use is functional and suitable for the product and it is permitted for use at the lowest
level necessary to accomplish the desired technical effect as determined in specific cases prior to label
approval under Secs. 317.4 or 381.32.
\4\ Special labeling requirements are prescribed in 381.120 for raw poultry chilled in a medium with more than
70 lbs. of salt to 10,000 gals. of water.

[64 FR 72175, Dec. 23, 1999, as amended at 65 FR 3123, Jan. 20, 2000; 65
FR 34391, May 30, 2000]

[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR424.22]

[Page 647-650]

TITLE 9--ANIMALS AND ANIMAL PRODUCTS

CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE

PART 424--PREPARATION AND PROCESSING OPERATIONS--Table of Contents

Subpart C--Food Ingredients and Sources of Radiation

Sec. 424.22 Certain other permitted uses.

(a) Under appropriate declaration as required in parts 316 and 317
of this chapter, the following substances may be added to meat:
(1) General. Common salt, approved sugars (sucrose, cane or beet
sugar), maple sugar, dextrose, invert sugar, honey, corn syrup solids
(corn syrup, glucose syrup and fructose), wood smoke, vinegar,
flavorings, spices, sodium nitrate, sodium nitrite, potassium nitrate,
potassium nitrite, and other food and color additives specified in the
chart in paragraph (c) of this section may be added to meat under
conditions, if any, specified in this part or in part 317 of this
chapter.
(2) Artifical flavorings. Other harmless artificial flavorings may
be added to meat, with the approval of the Administrator in specific
cases.
(3) Coloring matter and dyes. Coloring matter and dyes, other than
those specified in a regulation permitting that use in this chapter or
in 21 CFR Chapter I, Subchapter A and Subchapter B, may be applied to
meat mixed with rendered fat, applied to natural and artificial casings,
and applied to such casings enclosing products, if approved by the
Administrator in specific cases. When any coloring matter or dye is
applied to casings, there shall be no penetration of coloring into the
product.
(b) Use of nitrite and sodium ascorbate or sodium erythorbate
(isoascorbate) in bacon.
(1) Pumped bacon. With respect to bacon injected with curing
ingredients and massaged bacon, sodium nitrite shall be used at 120
parts per million (ppm) ingoing or an equivalent amount of potassium
nitrite shall be used (148 ppm ingoing); and 550 ppm of sodium ascorbate
or sodium erythorbate (isoascorbate) shall be used. Sodium ascorbate or
sodium erythorbate have a molecular weight of approximately 198.
Hydrated forms of these substances shall be adjusted to attain the
equivalent of 550 ppm of sodium ascorbate or sodium erythorbate.
(i) The Department shall collect samples of pumped bacon from
producing plants and analyze them for the level of nitrosamines by the
Thermal Energy Analyzer (TEA). In the event that a TEA analysis
indicates that a confirmable level of nitrosamines might be present,
additional samples shall be collected and analyzed by gas
chromatography. Presumptive positive results

[[Page 648]]

must be confirmed by mass spectrometry before being considered positive.
If during the interval required for the Department to analyze the
confirmatory samples by gas chromatography and mass spectrometry,
changes are made in processing procedures which are expected to result
in no confirmable levels of nitrosamines in pumped bacon produced by
these new procedures, an establishment may submit samples to USDA for
analysis upon prior notification and arrangements with USDA. If,
however, an establishment furnishes USDA with laboratory results from
testing five consecutive lots of pumped bacon produced under the new
procedures and the testing is performed by the USDA methodology and
procedures, those results will be utilized in making the determination
concerning the product produced under the new procedures. Should the
results of these tests reveal that confirmable levels of nitrosamines
are not indicated in any of the five consecutive lots, the confirmation
analysis by USDA shall be terminated and the establishment shall revert
to normal monitoring status. In the event the test results continue to
indicate nitrosamines, however, USDA shall proceed in its confirmation
analysis on the original samples taken for confirmation. If any one of
the original samples collected by USDA for confirmation is found to
contain confirmable levels of nitrosamines, all pumped bacon in the
producing establishment and all future production will be retained. The
Department shall sample and analyze such retained pumped bacon for
nitrosamines on a lot by lot basis. A production lot shall be that
pumped bacon produced by the establishment in any single shift. Samples
from any lot of pumped bacon under retention found to contain
nitrosamines at a confirmable level shall cause the lot of pumped bacon
to be disposed of in a manner to ensure it will not form nitrosamines
when cooked. Such disposal may include incorporation of the uncooked
pumped bacon as an ingredient of another meat provided it is processed
for eating without further preparation in a manner to preclude the
formation of nitrosamines. Bacon subsequently produced shall not be
retained because of nitrosamines if the operator of the establishment
makes adjustments in the processing of the product and laboratory
results obtained by TEA analysis of samples from five consecutive normal
sized lots of pumped bacon indicates that the product being produced
contains no confirmable levels of nitrosamines. These tests from five
consecutive normal sized lots of pumped bacon shall be conducted by the
Department. However, if the establishment furnishes the Department with
the results of tests conducted under the methodology and procedures used
by the Department, such test results will be utilized in making the
determination concerning the nitrosamine content of the product. All
tests of pumped bacon for nitrosamines under this paragraph (b)(1)(i)
shall be made on pumped bacon cooked at 340 degrees F. for 3 minutes on
each side. In order to determine that no confirmable levels of
nitrosamines are present in a sample tested, the testing must be
performed by methodology and procedures that would detect the presence
of any nitrosamines at 10 ppb.
(ii) Notwithstanding the provisions of paragraph (b)(1)(i) of this
section, sodium nitrite may be used at:
(A) 100 ppm ingoing (potassium nitrite at 123 ppm ingoing); and 550
ppm sodium ascorbate or sodium erythorbate (isoascorbate) shall be used;
or
(B) A predetermined level between 40 and 80 ppm (potassium nitrite
at a level between 49 and 99 ppm); 550 ppm sodium ascorbate or sodium
erythorbate (isoascorbate); and additional sucrose or other similar
fermentable carbohydrate at a minimum of 0.7 percent and an inoculum of
lactic acid producing bacteria such as Pediococcus acetolactii or other
bacteria demonstrated to be equally effective in preventing the
production of botulinum toxin at a level sufficient for the purpose of
preventing the production of botulinum toxin.
(C) The Department shall collect samples of bacon from
establishments producing under paragraph (b)(1)(ii) of this section and
analyze them for the level of nitrosamines. Samples shall be randomly
selected throughout the production of a lot. The actual sampling

[[Page 649]]

plans and methods of analysis that are used will result in approximately
the same likelihood as under paragraph (b)(1)(i) of this section of
having a presumptive positive result when the true mean level of
nitrosamines in a production lot is 10 ppb. In the event of a
presumptive positive result, the establishment shall become subject to
the provisions of paragraph (b)(1)(i) of this section.
(2) Immersion cured bacon. Immersion cured bacon may be placed in a
brine solution containing salt, nitrite and flavoring material or in a
container with salt, nitrite and flavoring material. Sodium nitrite
shall not exceed 120 ppm ingoing or an equivalent amount of potassium
nitrite (148 ppm ingoing) based on the actual or estimated skin-free
green weight of the bacon bellies.
(3) Bacon made with dry curing materials. With respect to bacon made
with dry curing materials, the product shall be cured by applying a
premeasured amount of cure mixture to the bacon belly surfaces,
completely covering the surfaces. Sodium nitrite shall not exceed 200
ppm ingoing or an equivalent amount of potassium nitrite (246 ppm
ingoing) in dry cured bacon based on the actual or estimated skin-free
green weight of the bacon belly.
(c) Irradiation of meat food and poultry products.
(1) General requirements. Meat food and poultry products may be
treated to reduce foodborne pathogens and to extend product shelf-life
by the use of sources of ionizing radiation as identified in 21 CFR
179.26(a). Official establishments must irradiate meat food and poultry
products in accordance with 21 CFR 179.26(b), the Hazard Analysis and
Critical Control Point (HACCP) system requirements in part 417 of this
chapter, and the provisions of this section.
(2) Dosimetry. Official establishments that irradiate meat food and
poultry products must have the following procedures in place:
(i) Laboratory operation procedures for determining the absorbed
dose value from the dosimeter.
(ii) Calibration criteria for verifying the accuracy and consistency
of any means of measurement (e.g., time clocks and weight scales).
(iii) Calibration and accountability criteria for verifying the
traceability and accuracy of dosimeters for the intended purpose, and
the verification of calibration at least every 12 months. To confirm
traceability, establishments must relate, through documentation, the end
point measurement of a dosimeter to recognized standards.
(iv) Procedures for ensuring that the product unit is dose mapped to
identify the regions of minimum and maximum absorbed dose and such
regions are consistent from one product unit to another of like product.
(v) Procedures for accounting for the total absorbed dose received
by the product unit (e.g., partial applications of the absorbed dose
within one production lot).
(vi) Procedures for verifying routine dosimetry, i.e., assuring each
production lot receives the total absorbed dose. Establishments may
either position one dosimeter at the regions of minimum and maximum
absorbed dose (or at one region verified to represent such) on at least
the first, middle, and last product unit in each production lot or use
statistically based validation and dose mapping to determine the number
and placement of dosimeters in each production lot.
(vii) Procedures for verifying the relationship of absorbed dose as
measured by the dosimeter to time exposure of the product unit to the
radiation source.
(viii) Procedures for verifying the integrity of the radiation
source and processing procedure. Aside from expected and verified
radiation source activity decay for radionuclide sources, the radiation
source or processing procedure must not be altered, modified,
replenished, or adjusted without repeating dose mapping of product units
to redefine the regions of minimum and maximum absorbed dose.
(3) Documentation. Official establishments that irradiate meat food
or poultry products must have the following documentation on premises,
available to FSIS:
(i) Documentation that the irradiation facility is licensed or
possesses gamma radiation sources registered

[[Page 650]]

with the Nuclear Regulatory Commission (NRC) or the appropriate State
government acting under authority granted by the NRC.
(ii) Documentation that the machine radiation source irradiation
facility is registered with the appropriate State government, if
applicable.
(iii) Documentation that a worker safety program addressing OSHA
regulations (29 CFR chapter XVII) is in place.
(iv) Citations or other documents that relate to incidences in which
the establishment was found not to comply with Federal or State agency
requirements for irradiation facilities.
(v) A certification by the operator that the irradiation facility
personnel will only operate under supervision of a person who has
successfully completed a course of instruction for operators of food
irradiation facilities.
(vi) A certification by the operator that the key irradiation
personnel, who monitor or control daily operations, have been trained in
food technology, irradiation processing, and radiation health and
safety.
(vii) Guarantees from the suppliers of all food-contact packaging
materials that may be subject to irradiation that those materials comply
with the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 301 et seq.).
(4) Labeling. (i) The labels on packages of meat food and poultry
products irradiated in their entirety, in conformance with this section
and with 21 CFR 179.26(a) and (b), must bear the logo shown at the end
of this paragraph (c)(4)(i). Unless the word "Irradiated" is part of
the product name, labels also must bear a statement such as "Treated
with radiation" or "Treated by irradiation." The logo must be placed
in conjunction with the required statement, if the statement is used.
The statement is not required to be more prominent than the declaration
of ingredients required under Sec. 317.2(c)(2). Any label bearing the
logo or any wording of explanation with respect to this logo must be
approved as required by Section 317.4. of this chapter or subparts M and
N of part 381.
[GRAPHIC] [TIFF OMITTED] TR23DE99.000

(ii) For meat food or poultry products that have been irradiated in
their entirety, but that are not sold in packages, the required logo
must be displayed to the purchaser with either the labeling of the bulk
container plainly in view or a counter sign, card, or other appropriate
device bearing the information that the product has been treated with
radiation. In either case, the information must be prominently and
conspicuously displayed to purchasers. Unless the word "Irradiated" is
part of the product name, the labeling counter sign, card, or other
device also must bear a statement such as "Treated with radiation" or
"Treated by irradiation." The logo must be placed in conjunction with
the required statement, if the statement is used.
(iii) The inclusion of an irradiated meat food or poultry product
ingredient in any multi-ingredient meat food or poultry product must be
reflected in the ingredient statement on the finished product labeling.
(iv) Optional labeling statements about the purpose for radiation
processing may be included on the product label in addition to the
stated requirements elsewhere in this section, provided that such
statements are not false or misleading. Statements that there has been a
specific reduction inmicrobial pathogens must be substantiated by
processing documentation.

[64 FR 72175, Dec. 23, 1999, as amended at 64 FR 72165, Dec. 23, 1999;
65 FR 34391, May 30, 2000]

[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR424.23]

[Page 650-651]

TITLE 9--ANIMALS AND ANIMAL PRODUCTS

CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE

PART 424--PREPARATION AND PROCESSING OPERATIONS--Table of Contents

Subpart C--Food Ingredients and Sources of Radiation

Sec. 424.23 Prohibited uses.

(a) Substances that conceal damage or inferiority or make products
appear better or of greater value. No substance may be used in or on any
meat if it conceals damage or inferiority or makes the

[[Page 651]]

product appear to be better or of greater value than it is. Therefore:
(1) Paprika or oleoresin paprika may not be used in or on fresh
meat, such as steaks, or comminuted fresh meat, such as chopped and
formed steaks or patties; or in any other meat consisting of fresh meat
(with or without seasoning).
(2) Paprika or oleoresin paprika may be used in or on chorizo
sausage and other meat in which paprika or oleoresin paprika is
permitted as an ingredient in a standard of identity or composition in
part 319 of this subchapter.
(3) Sorbic acid, calcium sorbate, sodium sorbate, and other salts of
sorbic acid shall not be used in cooked sausages or any other meat;
sulfurous acid and salts of sulfurous acid shall not be used in or on
any meat; and niacin or nicotinamide shall not be used in or on fresh
meat product; except that potassium sorbate, propylparaben (propyl p-
hydroxybenzoate), calcium propionate, sodium propionate, benzoic acid,
and sodium benzoate may be used in or on any product, only as provided
in 9 CFR Chapter III.
(b) Nitrates. Nitrates shall not be used in curing bacon.

Food Code 2001

FDA/Center for Food Safety & Applied Nutrition