Ohio Administrative Code
Title 901:3 - Food Safety
Chapter 901:3-31 - Meat, Poultry, and Fish
Section 901:3-31-07 - Approval of substances for use in the preparation of product
Current through all regulations passed and filed through March 18, 2024
(A) No chemical substance may be used in the preparation of any product unless it is approved in this part or by regulation 901:3-31-06 and 901:3-31-11 or by the director in specific cases.
|
Class of substance |
Substance |
Purpose |
Products |
Amount |
|
|
Anticoagulants |
Citric acid Sodium citrate |
To prevent clotting |
Fresh beef blood |
0.2 percent-with or without water. When water is used to make a solution of citric acid or sodium citrate added to beef blood not more than 2 parts of water to 1 part of citric acid or sodium citrate shall be used. |
|
|
Antifoaming Agent |
Methyl polysili-cone |
To retard foaming |
Soups |
10 parts per million |
|
|
Rendered fats Curing pickle |
do. 50 parts per million. |
||||
|
Antioxidants |
BHA (butylated |
To retard |
Dry sausage |
0.003 per cent |
] |
|
and oxygen |
hydroxyanisole) |
rancidity |
based on |
] 0.006 percent |
|
|
interceptors |
total weight |
]in nation [sic]. |
|||
|
BHT (butylated |
do |
do |
do |
] |
|
|
hydroxytoluene) |
] |
||||
|
Propyl gallate |
do |
do |
do |
] |
|
|
BHA (butylated |
do |
Rendered |
0.01 percent |
) |
|
|
hydroxyanisole). |
animal fat |
) |
|||
|
or a |
) |
||||
|
combination of such fat |
) |
||||
|
and vegetable |
) |
||||
|
fat. |
) |
||||
|
BHT (butylated |
do |
do |
do |
) |
|
|
hydroxytoluene) |
) 0.02 percent in )combination. |
||||
|
Glycine. |
do |
do |
do |
) |
|
|
Propyl gallate. |
do |
do |
do |
) |
|
|
Resin fuaiac. |
do |
do |
do |
) |
|
|
Tocopherols. |
do |
do |
0.03 percent. A 30 percent concentration of tocopherols in vegetable oils shall be used when added as an anti-oxidant to products designated as "lard" or "rendered pork fat." |
||
|
BHA (butylated |
do |
Fresh pork |
0.01 percent] |
] 0.02 percent |
|
|
hydroxyanisole) |
sausage, brown |
based on fat] |
] combination |
||
|
and serve |
content |
]based on |
|||
|
sausage, pre-grilled |
]fat content |
||||
|
beef patties, |
] |
||||
|
and fresh |
] |
||||
|
sausage made | |||||
|
from beef or beef and pork | |||||
|
BHT (butylated |
do |
do |
do |
] |
|
|
hydroxytoluene) |
] |
||||
|
Propyl gallate |
do |
do |
do |
] |
|
|
BHA (butylated |
do |
Dried meats |
0.01 per cent |
] |
|
|
hydroxytoluene |
based on |
] 0.01 percent in |
|||
|
total weight |
]combination |
||||
|
BHT (butylated |
do |
do |
do |
] |
|
|
hydroxytoluene) | |||||
|
Propyl gallate |
do |
do |
do |
] |
|
|
Binders |
Algin |
To extend and stabilize product |
Breading mix; sauces |
Sufficient for purpose |
|
|
Carrageonan |
do |
do |
do |
||
|
Carboxymethyl cullulose (cellulose gum) |
do |
Baked pies |
do |
||
|
Gums, vegetable |
do |
Egg roll |
do |
||
|
Methyl cellulose Isolated soy protein |
To extend and to stabilize product (also carrier) To bind and product |
Meat and vegetable patties extend Sausage, as provided for in Part 319 of this sub-chapter. |
0.15 per cent 2. per cent |
||
|
Imitation sausage; nonspecific loaves; soups; stews. |
Sufficient for purpose |
||||
|
Sodium caseinate |
do |
do |
do |
||
|
Whey (dried) |
do |
do |
do |
||
|
Bleaching agent |
Hydrogen peroxide |
To remove color |
Tripe (substance must be removed from product by rinsing with clear water). |
do |
|
|
Catalysts (substances must be eliminated during process) |
Nickel |
To accelerate chemical reaction |
Rendered animal fats or a combination of such fats and vegetable fats |
do |
|
|
sodium amide |
Rearrangement of fatty acid radicals |
do |
do |
||
|
Sodium methoxide |
do |
do |
do |
||
|
Coloring agents (natural) |
Alkanet, annatto, carotene, cochineal, green chloro-phyl, saffron and tumeric [sic] |
To color casings or rendered fats; marking and branding product. |
Sausage casings, oleomargarine shortening, marking or branding ink on product. |
Sufficient for purpose (may be mixed with approve artificial dyes or harm-less inert material such as common salt and sugar). |
|
|
Coloring agents (artificial) |
Coal tar dyes approved under the Federal Food, Drug, and Cosmetic Act (Opera-tor must furnish evidence to officer in charge that dye has been certified for use in connection with foods by the Food and Drug Administration). |
do |
do |
Sufficient for purpose (may be mixed with approve natural coloring matters or harmless inert material such a common salt or sugar). |
|
|
Titanium dioxide |
do |
Canned ham salad spread and creamed type canned products. |
0.5 percent |
||
|
Cooling and retort water treatment agents |
Calcium |
To prevent staining on exterior of canned goods |
Any. |
Sufficient for purpose |
|
|
Citric acid |
do |
do |
do |
||
|
Dioctyl sodium sulfosuccinate |
do |
do |
0.05 percent |
||
|
Disodium calcium ethylenediamine-tetraacetate |
do |
do |
Sufficient for purpose |
||
|
Disodium ethyl- |
do |
do |
do |
||
|
enediamine-tetraacetate |
|||||
|
Disodium phos-phate |
do |
do |
do |
||
|
Ethylenediamine-tetraacetic acid |
do |
do |
do |
||
|
Isopropanol |
do |
do |
0.002 percent |
||
|
Potassium pyro-phosphate |
do |
do |
Sufficient for purpose |
||
|
Propylene glycol |
do |
do |
do |
||
|
Sodium bicarbonate |
do |
do |
do |
||
|
Sodium carbonate |
do |
do |
do |
||
|
Sodium dodecyl-benzene |
do |
do |
0.05 percent |
||
|
sulfonate |
|||||
|
Sodium gluconate |
do |
do |
Sufficient for purpose |
||
|
Sodium hexameta-phosphate |
do |
do |
do |
||
|
Sodium lauryl-sulfate |
do |
do |
0.05 percent |
||
|
Sodium metasilicate |
do |
do |
Sufficient for purpose |
||
|
Sodium n-alkylbenzene sul-fonate (alkyl group predominantly C12 and C13 and not less than 95 per-cent C10 to C16). |
do |
do |
0.05 percent |
||
|
Sodium bisulfate |
To inhibit corrosion on exterior of canned goods |
do |
0.001 percent |
||
|
Sodium nitrite (The dry nitrite must be decharacterized with 0.05 percent powdered charcoal or 0.03 percent nigrosine. Bulk decharacterized sodium nitrite when in cook room shall be held in a locked container conspicuously labeled "Decharac-terized Sodium Nitrite-to be used by authorized personnel only.") |
do |
do |
600 parts per million |
||
|
Sodium pyrophos-phate |
To prevent staining on canned goods. |
do |
0.05 percent |
||
|
Sodium tripoly-phosphate |
do |
do |
do |
||
|
Zinc oxide |
do |
do |
0.01 percent |
||
|
Zinc sulfate |
do |
do |
do |
||
|
Curing accelerators; must be used only in combination with curing agents |
Sodium acid pyro-phosphate. |
To accelerate color fixing |
Frankfurters, wieners, vienna, bolo-gna, garlic bolo-gna, knockwurst, and similar products. |
Not to exceed, alone or in combination with other curing accelerators, the following: 3 ozs. in 100 lbs. of the meat or meat and meat byproducts, content of the formula; nor 0.5 percent in the finished product. |
|
|
Curing agents |
Ascorbic acid |
To accelerate color fixing or preserve color during storage. |
Cured pork and beef cuts, cured comminuted meat food product. |
75 ozs to 100 gals. pickle at 10 percent pump level; 3/4 oz to 100 lbs. meat or meat byproduct; 10 percent solution to surfaces of cured cuts prior to packaging (the use of such solution shall not result in the addition of a signigicant [sic] amount of moisture to the product). |
|
|
Erythorbic acid |
do |
do |
do |
||
|
Glucono delta lac-tone |
To accelerate color fixing |
Cured, comminuted meat or meat food product. Genoa salami |
8 ozs. to each 100 lbs. of meat or meat byproduct 16 ozs. to 100 lbs. of meat ( 1.0 per-cent). |
||
|
Sodium ascorbate |
To accelerate color fixing or preserve color during storage. |
Cured pork and beef cuts, cured comminuted meat food product. |
87.5 ozs. to 100 gals. pickle at 10 per-cent pump level; 7/8 ozs. to 100 lbs. meat or meat byproduct; 10 percent solution to surfaces of cured cuts 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 |
do |
do |
do |
||
|
Citric acid or sodium citrate |
do |
do |
May be used in cured products or in 10 percent solution used to spray surfaces of cured cuts prior to packaging to replace up to 50 percent of the ascorbic acid, erythorbic acid, sodium ascorbate or sodium erythorbate that is used. |
||
|
Sodium or potassium nitrate. |
Source of nitrate |
Cured products |
7 lbs. to 100 gals. pickle; 3 1/2 ozs. to 100 lbs. meat (dry cure); 2 3/4 ozs. to 100 lbs. chopped meat. |
||
|
Sodium or potassium nitrite (sup-plies of sodium nitrite and potassium nitrite and mixtures containing them must be kept securely under the care of a responsible employee of the establishment. The specific nitrite content of such supplies must be known and clearly marked accordingly). |
To fix color |
do |
2 lbs. to 100 gals. pickle at 10 percent pump level; 1 oz. to 100 lbs. meat (dry cure); 1/4 oz. to 100 lbs. chopped meat and/or meat byproduct. The use of nitrites, nitrates, or combination shall not result in more than 200 parts per million calculated as sodium nitrite, in finished product. |
||
|
Denuding agents; may be used in combination Must be removed from tripe by rinsing with safe water. |
Lime (calcium oxide, calcium hydroxide). |
To denude mucous membrane |
Tripe. |
Sufficient for purpose. |
|
|
Sodium carbonate |
do |
do |
do |
||
|
Sodium gluconate |
do |
do |
do |
||
|
Sodium hydroxide |
do |
do |
do |
||
|
Sodium metasilicate |
do |
do |
do |
||
|
Sodium persulfate |
do |
do |
do |
||
|
Trisodium phosphate |
do |
do |
do |
||
|
Emulsifying agents |
Acetylated mono-glycerides |
To emulsify product |
Shortening |
do |
|
|
Diacetyl tartaric acid esters of mono and digyl-cerides [sic.] |
do |
Rendered animal fat or a combination of such fat with vegetable fat. |
do |
||
|
Glycerol-lacto stearate, oleate, or palmitate |
do |
do |
do |
||
|
Lecithin |
To emulsify product (also as antioxidant). |
Oleomargrine, shortening. |
do |
||
|
Mono and diglyc-erides (glycerol palmitate, etc.) |
To emulsify product |
Rendered animal fat or a combination of such fat with vegetable fat. |
Sufficient for purpose in lard and shortening; 0.5 percent in oleomargarine |
||
|
Polyglycerol esters of fatty acids (polyglycerol esters of fatty acids are restricted to those up to and including the decaglycerol esters and other-wise meeting the requirements of § 121.1120(a) of the Food Additive Regulations). |
do |
Rendered animal fat or a combination of such fat with vegetable fat when used is not precluded by standards of identity or composition |
Sufficient for purpose |
||
|
Polysorbate 80 (polyoxyethylene (20) sorbitan monooleate.) |
do |
Shortening for use in nonstandardized baked goods baking mixes. icings, filings, and toppings and in the frying of foods. |
1 percent when used alone. If used with polysorbate 60 the combined total shall not exceed 1 percent. |
||
|
Propylene glycol mono and diesters of fats and fatty acids |
do |
Rendered animal fat or a combination of such fat with vegetable fat. |
Sufficient for purpose. |
||
|
Polysorbate 60 (polyoxyethylene (20) sorbitan monostearate). |
do |
Shortening for use in nonstandardized baked goods, baking mixes, icings, fillings, and toppings and in the frying of foods. |
1 percent when used alone If used with polysorbate 80 the combined total shall not exceed 1 percent. |
||
|
Stearyl-2-lactylic acid. |
do |
Shortening to be used for cake icings and fillings. |
3.0 percent |
||
|
Stearyl monoglyc-eridyl citrate |
do |
Shortening |
Sufficient for purpose |
||
|
Flavoring agents; protectors and developers |
Program approved artificial smoke flavoring. |
To flavor product. |
Various. |
do |
|
|
Program approved smoke flavoring. |
do |
do |
do |
||
|
Autolyzed yeast extract. |
do |
do |
do |
||
|
Harmless bacteria starters of the aci-dophilus type, lac-tic acid starter or culture of Pedic-coccus cere visiae. |
To develop flavor, |
Dry sausage, pork roll, thuringer, lebanon bologna, cervelat, and sa-lami. |
0.5 percent. |
||
|
Benzoic acid, sodium benzoate |
To retard flavor reversion |
Oleomargarine. |
0.1 percent |
||
|
Citric acid |
To protect flavor. |
do |
Sufficient for purpose. |
||
|
Flavoring. |
Chili con carne. |
Sufficient for purpose. |
|||
|
Corn syrup solids, corn syrup, glucose syrup. |
To flavor |
Chili con carne, sausage, ham-burger, meat loaf, luncheon meat, chopped or pressed ham. |
2.0 percent individually or collectively, calculated on a dry basis. |
||
|
Dextrose. |
To flavor product |
Sausage, ham and |
Sufficient for |
||
|
cured products. |
purpose |
||||
|
Diacetyl |
do |
Oleomargarine |
do |
||
|
Disodium guanylate |
do |
Various |
do |
||
|
Disodium inosinate |
do |
do |
do |
||
|
Hydrolyzed plant protein. |
do |
do |
do |
||
|
Isopropyl citrate. |
To protect flavor |
Oleomargarine. |
0.02 percent |
||
|
Malt syrup |
To flavor product |
Cured products |
2.5 percent |
||
|
Milk protein hydrolysate. |
do |
Various. |
Sufficient for purpose. |
||
|
Monosodium glutamate |
do |
do |
do |
||
|
Sodium sulfoacetate derivative of mono and diglyc-erides. |
do |
do |
0.5 percent |
||
|
Sodium Sodium [sic] tripoly-phosphate |
To help protect flavor |
"Fresh Beef" "Beef for Further Cooking." "Cooked Beef," and similar products which are frozen after processing. |
do |
||
|
Mixtures of sodium tripolyphos-phate and sodium hexameta-phosphate |
do |
do |
do |
||
|
Sorbitol |
To flavor, to facilitate the removal of casings from product and to reduce cara-melization and char-ring. |
Cooked sausage labeled frankfurter, frank, furter, wiener, knockwurst |
Not more than 2 percent of the weight of the formula excluding the formula weight of water or ice; not permitted in combination with corn syrup, and/or corn syrup solids. |
||
|
Starter distillate |
do |
Oleomargarine |
Sufficient for purpose. |
||
|
Stearyl citrate |
To protect flavor |
do |
0.15 percent. |
||
|
Sugars (sucrose and dextrose). |
To flavor product. |
Various. |
Sufficient for purpose |
||
|
Gases |
Carbon dioxide solid (dry ice). |
To cool product |
Chopping of meat, packaging of product. |
do |
|
|
Nitrogen |
To exclude oxygen |
Sealed container |
do |
||
|
Hog scald agents; must be removed by subsequent cleaning operations. |
Caustic soda |
To remove hair |
Hog carcasses |
do |
|
|
Dioctyl sodium sulfosuccinate |
do |
do |
do |
||
|
Lime |
do |
do |
do |
||
|
Methyl poly-silicone |
do |
do |
do |
||
|
Sodium carbonate |
do |
do |
do |
||
|
Sodium dodecyl-benzene sulfonate |
do |
do |
do |
||
|
Sodium hexameta-phosphate |
do |
do |
do |
||
|
Sodium lauryl sulfate. |
do |
do |
do |
||
|
Sodium metasili-cate |
do |
do |
do |
||
|
Sodium n-alkylbenzene sul-fonate (alkyl group predominantly C12 and C13 and not less than 95 per-cent C10 to C16). |
do |
do |
do |
||
|
Sodium sulfate |
do |
do |
do |
||
|
Sodium tripoly-phosphate |
do |
do |
do |
||
|
Sucrose. |
do |
do |
do |
||
|
Trisodium phos-phate |
do |
do |
do |
||
|
Miscellaneous |
Potassium sorbate |
To retard mold growth |
Dry sausage |
2.5 percent in water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing. |
|
|
To preserve product and to retard mold growth. |
Oleoma preserve or margrgarine |
0.1 percent arine by weight of the finished oleomargarine or margarine. | |||
|
Calcium disodium, EDTA (calcium disodium ethylenediaminetetraace-tate). |
To preserve product and to protect flavor. |
do |
75 parts per million by weight of the finished oleomargarine or margarine. |
||
|
Propylparaben (propyl p-hydrosy bensoate). |
To retard mold growth |
Dry sausage |
3.5 percent in water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing. |
||
|
Sodium bicarbonate |
To neutralize excess acidity, cleaning vegetables. |
Rendered fats, soups, curing pickle. |
Sufficient for purpose. |
||
|
Calcium |
To retard mold |
Pizza crust. |
] 0.32 percent alone or in |
||
|
propionate |
growth |
]combination based on ]weight of the flour used. |
|||
|
Sodium propionate |
do |
do |
] |
||
|
Sodium hydroxide |
To decrease amount of cooked out juices. |
Cured hams, pork shoulder picnics and loins, canned hams and pork shoulder picnics, and products covered by § 319.104(d); chopped ham and bacon. |
May be used only in combination with phosphates in ratio of four parts phosphate to one part sodium hydroxide; the combination shall not exceed 5 percent in pickle at 10 percent pump level; 0.5 percent in product. |
||
|
Phosphates. |
Disodium phos-phate |
do |
do |
5 percent of phosphate in pickle at 10 percent pump level; 0.5 percent of phosphate in product (on clear solution may be injected into product). |
|
|
Monosodium phosphate |
do |
do |
do |
||
|
Sodium hexameta-phosphate |
do |
do |
do |
||
|
Sodium tripoly-phosphate |
do |
do |
do |
||
|
Sodium pyro-phosphate |
do |
do |
do |
||
|
Sodium acid pyro-phosphate |
do |
do |
do |
||
|
Proteolytic enzymes |
Aspergillus oryzae |
To soften tissue |
Beef cuts |
Solutions consisting of water, salt, monosodium glutamate, and approved proteolytic enzymes applied or injected into cuts of beef shall not result in a gain of more than 3 percent above the weight of the untreated product. |
|
|
Aspergillus flavus oryzae group |
do |
do |
do |
||
|
Bromelin |
do |
do |
do |
||
|
Ficin |
do |
do |
do |
||
|
Papain |
do |
do |
do |
||
|
Refining agents (must be eliminated during process of manufacturing). |
Acetic acid |
To separate fatty acids and glycerol |
Rendered fats |
Sufficient for purpose |
|
|
Bicarbonate of soda |
do |
do |
do |
||
|
Carbon (purified charcoal). |
To aid in refining of animal fats |
do |
do |
||
|
Caustic soda (sodium hydroxide). |
To refine fats |
do |
do |
||
|
Diatomaceous earth; Fuller's earth. |
do |
do |
do |
||
|
Sodium carbonate |
do |
do |
do |
||
|
Tannic acid |
do |
do |
do |
||
|
Rendering agents |
Tricalcium phos-phate |
To aid rendering |
Animal fats |
do |
|
|
Trisodium phos-phate |
do |
do |
do |
||
|
Artificial sweeteners Synergists (used in combination with anti-oxidants). |
Saccharin Citric acid |
To sweeten product. To increase effectiveness of antioxi-dants |
Bacon Lard and shorten-ing |
0.01 per cent 0.01 percent alone or in combination with anti-oxidants in lard or shortening. |
|
|
Dry sausage. |
0.003 percent in dry sausage in combination with antioxidants. |
||||
|
Fresh pork sausage |
0.01 percent on basis of fat content, in combination with antioxidants. |
||||
|
Dried meats. |
0.01 percent on basis of total weight in combination with antioxidants. |
||||
|
Malic acid |
do |
Lard and shortening |
do |
||
|
Monoisopropyl citrate |
To increase effectiveness of antioxi-dants |
Lard, shortening, oleomargarine, fresh pork sausage, dried meats. |
0.02 percent |
||
|
Phosphoric acid |
do |
Lard and shortening. |
0.01 percent |
||
|
Monoglyceride citrate |
do |
Lard, shortening, fresh pork sausage, dried meats. |
0.02 percent |
||
(B) No substance may be used in or on any product if it conceals damage or inferiority or makes the product appear to be better or of greater value than it is. Therefore:
(C) Samples of products, water, dyes, chemicals, etc., to be taken for examination:
Samples of products, water, dyes, chemicals, preservatives, spices, or other articles in establishment shall be taken, without cost to the department, for examination, as often as may be deemed necessary for the efficient conduct of the inspection.
