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U.S. Department of Health and Human Services

Inventory of Effective Food Contact Substance (FCS) Notifications
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FCN No. 1986

LPR Technologies

According to Section 409(h)(1)(C) of the Federal Food, Drug, and Cosmetic Act, food contact substance notifications (FCNs) are effective only for the listed manufacturer and its customers. Other manufacturers must submit their own FCN for the same food contact substance and intended use.
Food Contact Substance: An aqueous mixture of peroxyacetic acid (PAA) (CAS Reg. No. 79-21-0), hydrogen peroxide (HP) (CAS Reg. No. 7722-84-1), acetic acid (AA) (CAS Reg. No. 64-19-7), and 1-hydroxyethylidene-1,1-diphosphonic acid (HEDP) (CAS Reg. No. 2809-21-4). REPLACES FCN 1867
Notifier: LPR Technologies
Manufacturer/Supplier: LPR Technologies
Intended Use: As an antimicrobial agent used in:
  1. process water, ice, or brine used in the production, processing and preparation of poultry, meat, fish, seafood, fruits, vegetables, and shell eggs;
  2. brines, sauces, and marinades to be applied on the surface or injected into processed or unprocessed, cooked or uncooked whole or cut poultry or parts and pieces; and
  3. surface sauces and marinades applied on processed and pre-formed meat and poultry products.
Limitations/Specifications: The components of the FCS mixture will not exceed:
  1. 2000 ppm PAA, 800 ppm HP, and 133 ppm HEDP in process water applied as a wash, spray, dip, rinse, chiller water, low-temperature (less than 40°F) immersion bath, or scald water for whole or cut poultry carcasses, parts, trim, and organs;
  2. 1800 ppm PAA, 700 ppm HP, and 120 ppm HEDP in process water or ice used in washing, rinsing, or cooling whole or cut meat carcasses, parts, trim, and organs;
  3. 495 ppm PAA, 193 ppm HP, and 33 ppm HEDP in process water, ice, or brine used in washing, rinsing, or cooling processed and pre-formed meat products;
  4. 230 ppm PAA, 90 ppm HP, and 15 ppm HEDP in process water, ice, or brine used in washing, rinsing, or cooling processed and pre-formed poultry products;
  5. 50 ppm PAA, 17 ppm HP, and 4 ppm HEDP in brines, marinades, and sauces applied to the surface or injected into processed or unprocessed, cooked or uncooked whole or cut poultry;
  6. 50 ppm PAA, 17 ppm HP, and 4 ppm HEDP in surface sauces and marinades applied on processed and preformed meat and poultry products;
  7. 230 ppm PAA, 90 ppm HP, and 15 ppm HEDP in process water or ice used during commercial preparation of fish and seafood;
  8. 350 ppm PAA, 136 ppm HP, and 23 ppm HEDP in process water used in washing or chilling fruits and vegetables in food processing facilities; and
  9. 2000 ppm PAA, 800 ppm HP, and 120 ppm HEDP in process water used in washing shell eggs.
Effective Date: Jun 25, 2019
National Environmental Policy Act (NEPA)** Submission: Environmental Assessment (in PDF, 688 kB)
FDA Decision: Finding of No Significant Impact (FONSI) (in PDF, 137 kB)

*See Food Types and Conditions of Use for Food Contact Substances.

**More about Environmental Decisions and Definitions of Environmental Terms.
See also Inventory of Environmental Impact Decisions for Food Contact Substance Notifications.

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