Three food preservatives that have previously been prohibited for use in meat and poultry will be approved effective May 6, 2013.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) says it has determined that sodium benzoate, sodium propionate and benzoic acid are “safe and suitable for use as antimicrobial agents in certain RTE (ready-to-eat) meat and poultry products,” according to announcement in the Federal Register. The additives are already approved for use in other food items such as salad dressings, carbonated beverages and fruit juice and condiments.
After intense lobbying by Kraft Foods Global Inc. and Kemin Food Technologies and Food Safety and Inspection Service (FSIS), a division of the U.S. Department of Agriculture (USDA), has agreed to reverse existing regulations that prohibit the use of three toxic meat preservatives.
The change came about after Kraft Foods Global, Inc. petitioned FSIS in 2006 to allow the use of the preservatives for use as antimicrobial agents to inhibit the growth of Listeria monocytogenes in ready-to-eat meat and poultry products. Four years later, Kemin Food Technologies petitioned FSIS to permit the use of liquid sodium propionate and liquid sodium benzoate as acceptable antimicrobial agents in meat and poultry products.
This is all according to its mouthpiece, the U.S. Food and Drug Administration (FDA), which made the announcement recently about the change.
“Kraft submitted data collected from its in-plant trials and from scientific studies that show that these substances do not conceal damage or inferiority, or make products appear better or of greater value than they are under the proposed conditions of use,” says FSIS
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