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Full text of ' Historic, Archive Document Do not assume content reflects current scientific knowledge, policies, or practices. A So / k q 0 V ^ LIST OF CHEMICAL COMPOUNDS » Authorized for Use Under USDA Poultry, Meat, Rabbit and Egg Products Inspection Programs U.: INSPECTED AND PASSED BY DEPARTMENT OF CULTURE ESI 38. UNITED STATES DEPARTMENT OF AGRICULTURE ANIMAL AND PLANT HEALTH INSPECTION SERVICE Meat and Poultry Inspection Program Scientific Services Washington, D.
20250 Revised April 1972 For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402- Price $1.75 This publication lists chemical compounds authorized by Scientific Services, Animal and Plant Health Inspection Service for use in plants operating under the U.S. Depart- ment of Agriculture Poultry, Meat, Rabbit and Egg Products Inspection Programs The U.S. Department of Commerce, National Marine Fisheries Service accepts this publi- cation as an official list of chemical compounds accepted for use in plants operating under the U.S.
Department of Commerce Fishery Products Inspection Program, Compounds authorized in letters postdating the date of publication are also acceptable. PROCEDURE FOR OBTAINING COMPOUND AUTHORIZATION The manufacturer shall submit the following information on all chemical compounds pro- posed for use in official poultry, meat, rabbit and egg processing plants to: Compound Evaluation Laboratory, Scientific Services, Animal and Plant Health Inspection Service, U.S. Department of Agriculture, Building 318, Room 205, Beltsville, MD 20705: 1. The complete name of each compound submitted. A statement of certification from the company using words to the following effect: The compound, as it is proposed for use in the official establishments, will not deleteriously affect the poultry or poultry products, and/or meat or meat products. This certification shall also include the conditions under which this compound is believed to be satisfactory for use and the precautions necessary, if any. The complete chemical formula for each compound identifying each ingredient by technical name.
Identification of ingredients by brand name only is not acceptable. The formulation must be expressed on a 100 percent basis. Dyes must be identified by Colour Index reference. Perfumes must be identified by proprietary name and manufacturer. One label or stencil copy for each product. One 4-ounce sample for each compound.
If the product is a pesticide, algaecide, germicide, etc., a copy of the approval or the registration number from the Pesticides Regulation Division, Environmental Protection Agency, Washington, D.C. When the manufacturer and distributor are not the same, the distributor must submit.the following items in addition to any information required from the manufacturer. A letter from the distributor relating his compound to that of the manufacturer. One label or stencil copy for the compound as distributed by him.
One 4-ounce sample of the compound if it is repackaged or altered in any way by the distributor. Any change in the above information voids the authorization unless new information is submitted for review prior to change. 3 - COMPOUNDS LISTED IN THIS PUBLICATION ARE AUTHORIZED FOR USE IN OFFICIAL MEAT, POULTRY, RABBIT, AND EGG PROCESSING ESTABLISHMENTS. THE PERMISS- ABLE USE FOR E ACH COMPOUND IS SHOWN BY CODE LETTERS, AND CONDITIONS FOR USE ARE RESTRICTED BY THE CATEGORY IN WHICH IT IS PLACED.
Code letters and their meanings: A. Compounds for use as general cleaning agents on all surfaces, or for use with steam or mechanical cleaning devices in all departments. Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. After using these compounds, surfaces must be thoroughly rinsed with potable water. Compounds for use only in soak tanks or with steam or mechanical cleaning devices in all departments.
Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. After using these compounds, all surfaces in the area must be thoroughly rinsed with potable water. Acid cleaners for use in all departments. Before using these compounds, food products and packaging materials must be removed from the room or carefully protected.
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After using these compounds, all surfaces in the area must be thoroughly rinsed with potable water. Floor and wall cleaners for use in all departments.
Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. After using these compounds, all surfaces in the area must be thoroughly rinsed with potable water. E: Scouring cleaners. Residues resulting from the use of scouring cleaners must be carefully removed from surfaces by thorough rinsing with potable water.
Sanitizers, disinfectants and sanitizing cleaners for all surfaces. Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. After using these compounds, surfaces must be thoroughly rinsed with potable water before operations are resumed.
Sanitizing solutions for equipment and utensils. Before using these compounds, food products and packaging materials mast be removed from the room or carefully protected. A potable water rinse is not required following the use of these compounds in official meat, poultry, rabbit, or egg processing establishments provided that the equipment and utensils are adequately drained before contact with food so that little or no residue remains which can adulterate or have a deleterious effect on edible products. Active ingredients in solutions of these compounds may not exceed the concentrations indicated on pages A2 and A3 of this publication. Shell-egg cleaning compounds. Eggs that have been washed with these compounds shall be immediately subjected to a thorough potable water rinse. Shell -egg destaining compounds.
Eggs that have been washed with these compounds shall be immediately subjected to a thorough potable water rinse, J. Shell-egg sanitizing compounds. Eggs that have been treated with these compounds shall be subjected to a thorough potable water rinse only if they are to be immediately broken for use in the manufacture of egg products. Shell-egg sanitizing compounds. Eggs that have been treated with these compounds may be broken for use in the manufacture of egg products without a prior potable water rinse. Wetting agents for use in poultry ccald vats.
Compounds listed in this category are to be used in accordance with conditions set forth on page A 5 of this publication. M„ Compounds for treating boiler water, steam lines, or cooling systems. Steam from boiler water treated with these compounds is allowed to contact edible products. In compounds containing volatile amines the amine in the steam may not exceed the indicated concentration.
Cyclohexylamine 10 ppm Morpholine 10 ppm Octadecylamine 3 ppm Hydrazine 0 ppm Diethylami noethanol 15 ppm N. Compounds for treating steam lines and/or cooling systems only. Steam or water from lines treated with these compounds is not permitted to contact edible products.
Compounds for use in sewage and/or drain lines only. Compounds for use in toilets and/or dressing rooms only. Hand washing compounds. The compounds must be dispensed from adequate dispensers located a sufficient distance from the processing line to preclude accidental product contamination. After the use of the compounds, the hands must be thoroughly rinsed with potable water. Compounds for use in inedible product processing areas, non-proce ssing areas, and/or exterior areas only. Permission for the use of these compounds on loading docks and other similar areas is left to the discretion of the inspectors in charge of the plants.
Pesticides for use in all departments. Before using these pesticide compounds, exposed food products and packaging materials must be removed from the room or protected. After using these compounds, equipment and utensils must be thoroughly rinsed with potable water before operations are resumed. Pesticides for use in inedible product areas only. These products must be used in a manner that precludes their entry into edible product areas through open windows, ventilating systems, etc. Pesticides for controlled use only.
Compounds listed in this category are to be used in accordance with the conditions set forth on page A8 of this publication. Compounds for washing fruits and vegetables that are to become ingredients of poultry, meat, rabbit and egg products. After using these compounds, the products must be thoroughly rinsed with potable water. Hand creams and cleaners. The use of such hand creams or cleaners is limited to toilets and dressing rooms. Employees who handle edible products may use the compounds only when leaving the plant.
Hog scald media, Y. Tripe denuding, bleaching, and neutralizing agents. Treatment must be followed by thorough rinsing with potable water to remove added substances. Water conditioners. Compounds listed in this category are to be used in accordance with the conditions set forth on page A4 of this publication. Lubricants with incidental contact.
These compounds may be used as a lubricant, release agent, or anti-rust film on equipment and machine parts in locations in which there is exposure of the lubricated part to edible products. The amount used should be the minimum required to accomplish the desired technical effect on the equipment. If used as an anti-rust film, the compound must be removed from the equipment surface by washing or wiping as required to leave the surface effectively free of any substance which could be trasferred to food being processed. Lubricants with no contact. These lubricants may be used on equipment and machine parts in locations in which there is no possibility of the lubricant or lubricated part contacting edible products. Laundry compounds.
Laundry detergents, bleaches, and sours may be used on fabric which contacts meat or poultry products, directly or indirectly, provided that the fabric is thoroughly rinsed with potable water at the end of the laundering operation. Hand washing and sanitizing compounds. The compounds must be dispensed from adequate dispensers located a sufficient distance from the processing line to preclude accidental product contamination. The hands need not be washed prior to the use of the compounds. After the use of the compounds, the hands must be thoroughly rinsed with potable water.
Hand sanitizing compounds. The hands must be washed and thoroughly rinsed prior to sanitizing with the compound.
The hands need not be rinsed following the use of the compound. Foam control compounds. These compounds may be used to control foam in egg washing machines. Eggs washed in water containing these compounds shall be immediately subject to a thorough potable water rinse. Shell egg sanitizing compounds. Freshly washed eggs may be sanitized with these compounds only if the eggs are rinsed prior to application of the compound.
A subsequent rinse is not required. Scientific Services accepts water used in official establishments as being potable when such certifications are made by State Health Agency Authorities. Inks, consisting only of potable water and the certified colors listed below, are chemically acceptable for use in the decharacterizing of condemned poultry in official establishments. Decharacterizing inks including ingredients other than those listed above must be submitted by the manufacturer to the Compound Evaluation Laboratory for evaluation prior to use. The letter of acceptance issued will serve as continuing authorization for the use of such products. Materials such as paints, solvents, and some other preparations also require chemical acceptance by Scientific Services, but are not categorized in this publication.
A letter indicating continuing chemical acceptability is issued to the supplier by the Compound Evaluation Laboratory. However, the final granting of authorization to use such products which do not come in direct or indirect contact with edible products or packaging materials is the responsibility of the officer in charge of the official processing plant. Technical assistance will be provided by the Chemi stry and Microbiology Staff upon request. The purpose of this publication is to enable each inspector to have continual assurance that all compounds used in the official plant have been authorized for use by Scientific Services and are used properly, thus protecting edible products from adulteration.
Questions concerning authorization, changes in formulation, etc., should be referred to the Compound Evaluation Laboratory at the address shown on page three. Labels of pesticides and most other compounds contain adequate directions for safe use. These directions should be carefully followed at all time s, and all necessary precautions taken. Ultramarine Blue FD&tC Blue #2 FD&C Red #2 FD&C Violet #1 FD&C Blue #1 FD&C Green #3 FD&C Red #3 USE C Hj». A T n S SAFELY READ THE LABEL - 7 - AAA CHEMICAL COMPANY, INC. 100-C (F) C-306 (A) W/S Degreaser (A) A ARROW MAINTENANCE & SUPPLY CO.
Double Time (D) Glitter-Glas (R) Neutrox (D) Task Force (D) ABALENE PEST CONTROL SER., INC. Ab-O-Cide (S) ABBOTT COMPANY, THE Liquid Hand Soap (#15 8RG) (Q) ABBOTT SUPPLY COMPANY 40-H Liquid Soap (Q) #777 Bottle Washing Compound (B) Abbott Concentrated Lymee (C) AC -20 (A) AC -35 (A) AC-45-D-Chlortron D (R) AC -47 FA (O) AC-231 -XHD Steam Cleaner (A) AC -442 (B) AC -755 (A) Concentrated Bactese (P) Erase (D) FP-101 (D) FP-102 (D) Hand Dishwashing Compound (A) Ice-Go (R) No.
60 Liquid Soap (Q) No. 68 Hexachlorophene Liq.
165 Dishwashing Compound (A) No. Crystalline Cleaner (A) Odortrol #377 (R) Premier (D) Professional Mala-Kote (T) Professional Pow-R -Kill (S) Sparkleen (A) Strip-A-Matic 44 (A) X-Film (A) A.B.C, CHEMICAL PRODUCTS C D D Disinfectant & Sanitizer (F) Neutra-L -Cleaner Concentrate (A) Powdered T.E.N. (A) Ready Clean (A) TEN All Purpose Cleaner (A) A.B.C. COMPOUNDING COMPANY, INC.
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A- 145 Disinfectant Cleaner (D) A- 150 Superior Concentrate (A) A-151 Pink Concentrate (A) A- 152 Syntheso Neutral Cleaner (A) A-153 Atomic Action (A) A 161 Sof-T-Suds (A) A- 162 Beaded Hand Dishwash Comp. (A) A-225 LD Beads (A) A-230 Super Mach. Dishwash Comp. (A) A-231 Prize Mach. Dishwash Comp.
(A) A-235 Deluxe Mach. Dishwash Comp. (A) A-270 All Purpose Cleaner (A) A- 280 Egg Wash (A) B-165 Liquid Dishwashing Compound (B) B-190 White Odrlss Jet St. (B) B-192 HD Stm. (B) B-193 Extra HD Stm.
(B) B-194 White Stm. (B) B-195 Liq. Hvy Dty Stm Prssr Clnr (B) B-196 Steam Pressure Cl.
Duty (B) B-197 Extra HD St. (B) C-601 Briter 601 (C) C-700 Milkstone Remover (C) D-156 Odorless Concrete Cleaner (D) D-160 ADR Sudsing Cleaner (D) E-140 Metal Polish (R) E-155 Volcanic Ash Detergent (E) F-186 Chlorinated Krystals (F) F-187 Super Germicide (F) F-188 Germ I San (G) G-100 Cocoanut Oil Hand Soap (Q) G-105 Econo Hand Soap (Q) G-110 Germicidal Hand Soap (Q) L-120 Seal -Away Inhibited Bowl Cl. (P) L-125 Blue Bowl Cleaner (P) L-130 Bowl Cleaner (Emulsion Type) (P) L-135 Porcelain Cleaner (P) L-180 Pine Oil Disinfectant (R) M-157 H. Magic Concrete Cl. (R) M-157 Magic Concrete Cleaner (R) M-159 Econo Concrete Cleaner (R) M-181 Pine Odor Disinfect.
5 (R) M-185 General Disinfectant (R) N-211 Insecticide No. Ill ( S) N-212 Space Spray No. 3 (S) 0-215 ABC 50% Mlthn.Emlsfbl.