[Federal Register Volume 61, Number 224 (Tuesday, November 19, 1996)] [Rules and Regulations] [Pages 58780-58782] From the Federal Register Online via the Government Publishing Office [www.gpo.gov] [FR Doc No: 96-29561] ----------------------------------------------------------------------- DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service 9 CFR Part 318 [Docket No. 96-009DF] RIN 0583-AC10 Use of Corn Syrup, Corn Syrup Solids, and Glucose Syrup as Flavoring Agents in Meat Products AGENCY: Food Safety and Inspection Service, USDA. ACTION: Direct final rule. ----------------------------------------------------------------------- SUMMARY: The Food Safety and Inspection Service (FSIS) is amending the Federal meat inspection regulations to permit the use of corn syrup, corn syrup solids, and glucose syrup as flavoring agents in meat products at an amount sufficient for that purpose. Corn syrup is listed in the Food and Drug Administration's (FDA) regulations as a substance generally recognized as safe with no limitation on its use other than good manufacturing practice. This direct final rule is in response to a petition. DATES: This rule will be effective on January 21, 1997 unless the Agency receives written adverse comments within the scope of the rulemaking or written notice of intent to submit adverse comments within the scope of the rulemaking on or before December 19, 1996. If adverse comments within the scope of this rulemaking are received, FSIS will publish timely notification of withdrawal of this rule in the Federal Register. ADDRESSES: Adverse comments within the scope of the rulemaking or notice of intent to submit such adverse comments should be sent to: FSIS Docket Clerk, DOCKET #96-009DF, Room 3806, USDA, 1400 Independence Avenue, SW, Washington, DC 20250-3700. Comments will be available for public inspection in the FSIS Docket Room from 8:30 a.m. to 1:00 p.m. and from 2:00 p.m. to 4:30 p.m., Monday through Friday. FOR FURTHER INFORMATION CONTACT: Charles R. Edwards, Director, Facilities, Equipment, Labeling & Compounds Review Division, Office of Policy, Program Development, and Evaluation, (202) 418-8900. SUPPLEMENTARY INFORMATION: Background FSIS was petitioned to amend the Federal meat inspection regulations to permit the use of corn syrup, corn syrup solids, and glucose syrup as flavoring agents in red meat sausage products in an amount sufficient for that purpose. [[Page 58781]] Corn syrup, commonly called ``glucose syrup,'' is obtained by partial hydrolysis of corn starch with safe and suitable acids or enzymes. It may also occur in the dehydrated form (dried glucose syrup). Depending on the degree of hydrolysis, corn syrup may contain, in addition to glucose, maltose and higher saccharides. The petitioner stated that the use of corn syrup at varying levels has little effect on the nutritional levels of the product. According to data submitted by the petitioner, the use of corn syrup solids does not adversely affect the protein values of the product when as much as 11.9 pounds per 100 pounds of meat is used. The only significant effect on the nutrition data of the product is in the carbohydrate/sugar content of the product. The petitioner contends that since the amount of protein and the presence of all ingredients appear in descending order of predominance on the label, it will accurately reflect the presence and content of corn syrup in the product. Therefore, the consumer is provided with sufficient information to make the purchasing decision. Section 318.7(c)(4) of the Federal meat inspection regulations permits the use of corn syrup solids, corn syrup, and glucose syrup as flavoring agents in sausage, hamburger, meat loaf, luncheon meat, chopped or pressed ham at a level of 2.0 percent individually or collectively, calculated on a dry basis. Section 381.147(f)(4) of the Federal poultry products inspection regulations permits the use of corn syrup solids, corn syrup, and glucose syrup as flavoring agents in various products sufficient for that purpose. The Food and Drug Administration (FDA) permits the use of corn syrup in food with no limitation other than current good manufacturing practice. FSIS reviewed the petition, the safety evaluation of corn syrup solids by FDA, and the regulatory history of the use of corn syrup, corn syrup solids, and glucose syrup in meat and poultry food products. In light of its review, the Agency is eliminating the 2.0 percent limit on the use of corn syrup, corn syrup solids, and glucose syrup as flavoring agents not only for red meat sausages but for all meat products currently listed. Therefore, FSIS is amending Sec. 318.7(c)(4) of the Federal meat inspection regulations to permit the use of corn syrup, corn syrup solids, and glucose syrup as flavoring agents in sausage, hamburger, meat loaf, luncheon meat, and chopped or pressed ham, sufficient for that purpose according to good manufacturing practice. The Agency believes that amendment of the Federal meat inspection regulations to use corn syrup, corn syrup solids, and glucose syrup would provide more consistency with the current poultry products inspection regulations. It would further promote and encourage the development of the products by food manufacturers. Manufacturers opting to use corn syrup, corn syrup solids, and glucose syrup in meat sausages and similar products are required to list the ingredients in the ingredients statement by their common or usual names in descending order of predominance (9 CFR 317.2(f)(1)). FSIS expects no adverse public reaction resulting from this change in regulatory language. Therefore, unless the Agency receives adverse comments within the scope of the rulemaking, or a notice of intent to submit adverse comments within the scope of the rulemaking within 30 days, the action will become final 60 days after publication in the Federal Register. If adverse comments within the scope of the rulemaking are received, the direct final rulemaking notice will be withdrawn and a proposed rulemaking notice will establish a comment period. Executive Order 12988 This direct final rule has been reviewed under Executive Order 12988, Civil Justice Reform. States and local jurisdictions are preempted by the FMIA from imposing any marking or packaging requirements on federally inspected meat products that are in addition to, or different than, those imposed under the FMIA. States and local jurisdictions may, however, exercise concurrent jurisdiction over meat products that are outside official establishments for the purpose of preventing the distribution of meat products that are misbranded or adulterated under the FMIA, or, in the case of imported articles, which are not at such an establishment, after their entry into the United States. This direct final rule is not intended to have retroactive effect. There are no applicable administrative procedures that must be exhausted prior to any judicial challenge to the provisions of this direct rule. However, the administrative procedures specified in 9 CFR Secs. 306.5 and 381.35 must be exhausted prior to any judicial challenge of the application of the provisions of this direct final rule, if the challenge involves any decision of an FSIS employee relating to inspection services provided under the FMIA. Executive Order 12866 and Regulatory Flexibility Act This direct final rule has been determined to be not significant under Executive Order 12866 and, therefore, has not been reviewed by the Office of Management and Budget. The Administrator has made an initial determination that this direct final rule will not have a significant economic impact on a substantial number of small entities, as defined by the Regulatory Flexibility Act (5 U.S.C. 601). The direct final rule will permit the use of corn syrup, corn syrup solids, and glucose syrup as flavoring agents in meat products at a level sufficient for purpose. This direct final rule will impose no new requirements on small entities. Paperwork Requirements Abstract: FSIS has reviewed the paperwork and recordkeeping requirements in this direct final rule. This rule requires manufacturers that opt to use corn syrup, corn syrup solids, glucose syrup as flavoring agents to revise their product labels and submit such labeling to FSIS for approval. Estimate of Burden: FSIS estimates that it takes 60 minutes to design and modify labels in accordance with these regulations. For label submissions, FSIS estimates a 15 minute response time to prepare the label application form and to submit it, along with the label, to FSIS or to a label expediter who will deliver the form and label to FSIS. Respondents: Meat establishments. Estimated Number of Respondents: 750. Estimated Number of Responses per Respondent: 3. Estimated Total Annual Burden on Respondents: 2,813 hours. Copies of this information collection assessment can be obtained from Lee Puricelli, Paperwork Specialist, Food Safety and Inspection Service, USDA, South Agriculture Building, Room 3812, Washington, DC 20250-3700. Comments are invited on: (a) whether the proposed collection of information is necessary for the proper performance of FSIS's functions, including whether the information will have practical utility; (b) the accuracy of FSIS's estimate of the burden of the collection of information including the validity of the methodology and assumptions used; (c) ways to enhance the quality, utility, and clarity of the information to be collected; and (d) ways to minimize the burden of the collection of information on those who are to respond, including through use of appropriate automated, electronic, mechanical, or other [[Page 58782]] technological collection techniques, or other forms of information technology. Comments may be sent to both Lee Puricelli, Paperwork Specialist, at his address provided above, and the Desk Officer for Agriculture, Office of Information and Regulatory Affairs, Office of Management and Budget, Washington, DC 20253. Comments are requested by January 21, 1997. To be most effective, comments should be sent to OMB within 30 days of the publication date of this direct final rule. List of Subjects in 9 CFR Part 318 Food additives, Meat inspection. For the reasons discussed in the preamble, FSIS is amending 9 CFR part 318 of the Federal meat inspection regulations as follows: PART 318--ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS 1. The authority citation for part 318 continues to read as follows: Authority: 7 U.S.C. 450, 1901-1906; 21 U.S.C. 601-695; 7 CFR 2.18, 2.53. 2. Section 318.7(c)(4) is amended by revising in the chart of substances, under the Class of Substance ``Flavoring agents; protectors and developers'', the entry for the substance ``Corn syrup solids, corn syrup, glucose syrup'' to read as follows: Sec. 318.7 Approval of substances for use in the preparation of products. * * * * * (c) * * * (4) * * * -------------------------------------------------------------------------------------------------------------------------------------------------------- Class of substance Substance Purpose Products Amount -------------------------------------------------------------------------------------------------------------------------------------------------------- * * * * * * * Corn syrup solids, corn To flavor........................ Sausage, hamburger, meat loaf, Sufficient for purpose. syrup, glucose, syrup. luncheon meat, chopped or pressed ham. * * * * * * * -------------------------------------------------------------------------------------------------------------------------------------------------------- Done at Washington, DC, on: November 12, 1996. Thomas J. Billy, Administrator. [FR Doc. 96-29561 Filed 11-18-96; 8:45 am] BILLING CODE 3410-DM-P