sides of each sieve are formed, in a raised rim, from 34-inch x 8-inch metal strap. The frame has tracks made of %-inch angle metal to support each sieve under each side. The tracks are so positioned as to permit each sieve a free vertical travel of 13⁄4 inches.

(d) If canned tuna falls below the applicable standard of fill of container prescribed in paragraph (a) of this section, the label shall bear the general statement of substandard fill provided in § 10.7 (b) of this chapter, in the manner and form therein specified.

[22 F.R. 893, Feb. 13, 1957]

§ 37.5 Fish flour; identity.

(a) Fish flour is the finely ground, dried product made from edible species of fish. From the time of catching until the finished article is packaged the fish are handled expeditiously and with the sanitary precautions which are recognized as proper for fish which are used in other forms for human food. Before processing, the fish are properly prepared to remove and discard the heads, fins, tails, viscera, and intestinal contents. The cleaned fish are ground and treated to reduce the fat content of the finished fish flour to less than 1 percent. The product may be deodorized. The finished fish flour shall meet all of the requirements set out in paragraph (b) of this section.

(b) (1) Protein content. Protein content (NX6.25), measured by methods of the Association of Official Agricultural Chemists, shall not be less than 70 percent by weight of the final product (Official Methods of Analysis, A.O.A.C., 9th Ed. secs. 22.011; ch. 22, p. 285). Biological values of the finished fish flour shall not be less than 105 percent as measured by the official A.O.A.C. method for the biological evaluation of protein quality (secs. 39.133-39.137, inclusive, ch. 39, p. 680).

(2) Moisture, ash and fat content. Moisture, ash and fat content shall not exceed 6 percent, 25 percent and 1 percent respectively, by weight of the final product, measured by A.O.A.C. methods (secs. 22.003, 22.010, ch. 22, p. 283, 284; sec. 18.011-18.012, inclusive, ch. 18, p. 235).

(3) Odor and taste. The final product shall have no more than a faint fish odor and taste.

(4) Storage stability. Fish flour, after 6 months' storage at temperatures prevailing in areas of intended use (but not

exceeding 38° C.) and when packed in metal containers or in polyethylene bags, shall show no spoilage as judged by the development of off-flavors, mold growth, production of toxic amines (histamine, tyramine), or by deterioration in protein quality.

(5) Bacteria. The product shall be free of Escherichia coli, Salmonella, and pathogenic anaerobes, and the total bacterial plate count shall not exceed 2,000 per gram.

(6) Safety. The finished product shall contain no food additive unless specifically authorized by regulation issued pursuant to section 409 of the Federal Food, Drug, and Cosmetic Act. [27 F.R. 740, Jan. 25, 1962]

NOTE: 37.5 was stayed in its entirety, 27 F.R. 4063, Apr. 28, 1962.

Sec. 42.1 42.10

PART 42-EGGS AND EGG PRODUCTS

Eggs.

Liquid eggs, mixed eggs, liquid whole eggs, mixed whole eggs; identity. 42.20 Frozen eggs, frozen whole eggs, frozen mixed eggs; identity; label statement of optional ingredients. 42.30 Dried eggs, dried whole eggs; identity; label statement of optional ingredients.

42.40 Egg yolks, liquid egg yolks, yolks, liquid yolks; identity.

42.50 Frozen yolks, frozen egg yolks; identity.

42.60 Dried egg yolks, dried yolks; identity; label statement of optional ingredients.

42.70 Egg whites, liquid egg whites, liquid egg albumen; identity; label statement of optional ingredients. Frozen egg whites, frozen egg albumen; identity; label statement of optional ingredients.

42.71

42.72 Dried egg whites, egg white solids, dried egg albumen, egg albumen solids; identity; label statement of optional ingredients.

AUTHORITY: The provisions of this Part 42 issued under secs. 401, 701, 52 Stat. 1046, as amended, 1055, as amended; 21 U.S.C. 341, 371.

§ 42.1 Eggs.

No regulation shall be promulgated fixing and establishing a reasonable definition and standard of identity for the food commonly known as eggs. [20 F.R. 9614, Dec. 20, 1955]

§ 42.10 Liquid eggs, mixed eggs, liquid whole eggs, mixed whole eggs; identity.

Liquid eggs, mixed eggs, liquid whole eggs, mixed whole eggs are eggs of the domestic hen broken from the shells, and with yolks and whites in their natural proportion as so broken. They may be mixed, or mixed and strained, and they are pasteurized or otherwise treated to destroy all viable Salmonella microorganisms. Pasteurization or such other treatment is deemed to permit the adding of safe and suitable substances (other than chemical preservatives) that are essential to the method of pasteurization or other treatment used. For the purposes of this paragraph, safe and suitable substances are those that perform a useful function in the pasteurization or other treatment to render the liquid eggs free of viable Salmonella microorganisms, and that are not food additives as defined in section 201 (s) of the Federal Food, Drug, and Cosmetic Act; or, if they are food additives, they are used in conformity with regulations established pursuant to section 409 of the act.

[31 F.R. 4677, Mar. 19, 1966]

§ 42.20 Frozen eggs, frozen whole eggs, frozen mixed eggs; identity; label statement of optional ingredients. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing liquid eggs that conform to § 42.10, with such precautions that the finished food is free of viable Salmonella micro-organisms.

(b) Monosodium phosphate may be added either directly or in a water solution, but the amount added does not exceed 0.5 percent of the weight of the frozen eggs. If a water solution is used, it shall contain not less than 50 percent by weight of monosodium phosphate.

(c) When the optional ingredient specified in paragraph (b) of this section is used the label shall bear the statement "Monosodium phosphate added to preserve color," or, in case the optional ingredient is added in a water solution, the statement shall be "Monosodium phosphate (with ------% water as a carrier) added to preserve color," the blank being filled in to show the percent by weight of water used in proportion to the weight of the finished food. The statement declaring the optional ingredient shall appear on the principal display panel or panels with such prominence and conspicuousness as to render it likely to be read and

understood under customary conditions of purchase.

[31 F.R. 4677, Mar. 19, 1966]

§ 42.30 Dried eggs, dried whole eggs; identity; label statement of optional ingredients.

(a) Dried eggs, dried whole eggs are prepared by drying liquid eggs that conform to § 42.10, with such precautions that the finished food is free of viable Salmonella micro-organisms. They may be powdered. Before drying, the glucose content of the liquid eggs may be reduced by one of the optional procedures set forth in paragraph (b) of this section. Either silicon dioxide complying with the provisions of § 121.1058 of this chapter or sodium silicoaluminate may be added as an optional anticaking ingredient, but the amount of silicon dioxide used is not more than 1 percent and the amount of sodium silicoaluminate used is less than 2 percent by weight of the finished food. The moisture content of the finished food, if an optional anticaking ingredient is used, does not exceed 5 percent by weight; however, if an optional anticaking ingredient is not used, the moisture content may exceed 5 percent, but it does not exceed 8 percent. The moisture content is determined by the method prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists," 10th edition, 1965, p. 257, sections 16.002 and 16.003, under "Total Solids."

(b) The optional glucose-removing procedures are:

(1) Enzyme procedure. A glucoseoxidase-catalase preparation and hydrogen peroxide solution are added to the liquid eggs. The quantity used and the time of reaction are sufficient to substantially reduce the glucose content of the liquid eggs. The glucose-oxidase-catalase preparation used is one that is generally recognized as safe within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act. The hydrogen peroxide solution used shall comply with the specifications of the United States Pharmacopeia, except that it may exceed the concentration specified therein and it does not contain a preservative.

(2) Yeast procedure. The pH of the liquid eggs is adjusted to the range of 6.0 to 7.0, if necessary, by the addition of dilute, chemically pure hydrochloric acid, and controlled fermentation is maintained by adding food-grade baker's yeast (Saccharomyces cerevis

iae). The quantity of yeast used and the time of reaction are sufficient to substantially reduce the glucose content of the liquid eggs.

(c) The name of the food for which a definition and standard of identity is prescribed by this section is "Dried eggs" or "Dried whole eggs," and if the glucose content was reduced, as provided in paragraph (b) of this section, the name shall be followed immediately by the statement "Glucose removed for stability" or "Stabilized, glucose removed."

(d) (1) When either of the optional anticaking ingredients specified in paragraph (a) of this section is used, the label shall bear the statement "Not more than 1 percent silicon dioxide added as an anticaking agent" or "Less than 2 percent sodium silicoaluminate added as anticaking agent," whichever is applicable.

an

(2) The name of any optional ingredient used, as provided in subparagraph (1) of this paragraph, shall be listed on the principal display panel or panels of the label with such prominence and conspicuousness as to render such statement likely to be read and understood by the ordinary individual under customary conditions of purchase.

[29 F.R. 16983, Dec. 11, 1964, as amended at 32 F.R. 12604, Aug. 31, 1967]

§ 42.40 Egg yolks, liquid egg yolks, yolks, liquid yolks; identity.

Egg yolks, liquid egg yolks, yolks, liquid yolks are yolks of eggs of the domestic hen, so separated from the whites thereof as to contain not less than 43 percent total egg solids, as determined by the method prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists," 10th edition, 1965, p. 257, sections 16.002 and 16.003, under "Total Solids." They may be mixed, or mixed and strained, and they are pasteurized or otherwise treated to destroy all viable Salmonella micro-organisms. Pasteurization or such other treatment is deemed to permit the adding of safe and suitable substances (other than chemical preservatives) that are essential to the method of pasteurization or other treatment used. For the purposes of this paragraph, safe and suitable substances are those that perform a useful function in the pasteurization or other treatment to render the egg yolks free of viable Salmonella micro-organisms, and that are not food additives as defined in section 201(s) of the Federal

Food, Drug, and Cosmetic Act; or, if they are food additives, they are used in conformity with regulations established pursuant to section 409 of the act. [31 F.R. 4678, Mar. 19, 1966]

§ 42.50 Frozen yolks, frozen egg yolks; identity.

Frozen yolks, frozen egg yolks is the food prepared by freezing egg yolks that conform to § 42.40, with such precautions that the finished food is free of viable Salmonella micro-organisms.

[31 F.R. 4678, Mar. 19, 1966]

§ 42.60

Dried egg yolks, dried yolks; identity; label statement of optional ingredients.

(a) Dried egg yolks, dried yolks is the food prepared by drying egg yolks that conform to § 42.40, with such precautions that the finished food is free of viable salmonella micro-organisms. Before drying, the glucose content of the liquid egg yolks may be reduced by one of the optional procedures set forth in paragraph (b) of this section. Either silicon dioxide complying with the provisions of § 121.1058 of this chapter or sodium silicoaluminate may be added as an optional anticaking ingredient, but the amount of silicon dioxide used is not more than 1 percent and the amount of sodium silicoaluminate used is less than 2 percent by weight of the finished food. The moisture content of the finished food, if an optional anticaking ingredient is used, does not exceed 3 percent by weight; however, if an optional anticaking ingredient is not used, the moisture content may exceed 3 percent but does not exceed 5 percent. The moisture content is determined by the method prescribed in "Official Methods of Analysis of the Association of Official Agricultural Chemists," 10th edition, 1965, p. 257, sections 16.002 and 16.003, under "Total Solids."

(b) The optional glucose-removing procedures are:

(1) Enzyme procedure. A glucoseoxidase-catalase preparation and hydrogen peroxide solution are added to the liquid yolks. The quantity used and the time of reaction are sufficient to substantially reduce the glucose content of the liquid egg yolks. The glucoseoxidase-catalase preparation used is one that is generally recognized as safe within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act. The hydrogen peroxide solution

used shall comply with the specification of the United States Pharmacopeia, except that it may exceed the concentration specified therein and it does not contain a preservative.

(2) Yeast procedure. The pH of the liquid egg yolks is adjusted to the range of 6.0 to 7.0, if necessary, by the addition of dilute, chemically pure hydrochloric acid, and controlled fermentation is maintained by adding food-grade baker's yeast (Saccharomyces cerevisiae). The quantity of yeast used and the time of reaction are sufficient to substantially reduce the glucose content of the liquid egg yolks.

(c) The name of the food for which a definition and standard of identity is prescribed by this section is "Dried egg yolks," or "Dried yolks," and if the glucose content was reduced, as provided in paragraph (b) of this section, the name shall be followed immediately by the statement "Glucose removed for stability" or "Stabilized, glucose removed."

(d) (1) When either of the optional anticaking ingredients specified in paragraph (a) of this section is used, the label shall bear the statement "Not more than 1 percent silicon dioxide added as an anticaking agent" or "Less than 2 percent sodium silicoaluminate added as an anticaking agent," whichever is applicable.

(2) The name of any optional ingredient used, as provided in subparagraph (1) of this paragraph, shall be listed on the principal display panel or panels of the label with such prominence and conspicuousness as to render such statement likely to be read and understood by the ordinary individual under customary conditions of purchase. [29 F.R. 16984, Dec. 11, 1964, as amended at 32 F.R. 12604, Aug. 31, 1967]

§ 42.70 Egg whites, liquid egg whites, liquid egg albumen; identity; label statement of optional ingredients.

(a) Egg whites, liquid egg whites, liquld egg albumen is the food obtained from eggs of the domestic hen, broken from the shells and separated from yolks. The food may be mixed, or mixed and strained, and is pasteurized or otherwise treated to destroy all viable Salmonella micro-organisms. Pasteurization or such other treatment is deemed to permit the adding of safe and suitable substances (other than chemical preservatives) that are essential to the method of pasteurization or other treatment

used. Safe and suitable substances that aid in protecting or restoring the whipping properties of liquid egg whites may be added. For the purposes of this paragraph, safe and suitable substances are those that perform a useful function as whipping aids or in the pasteurization or other treatment to render liquid egg whites free of viable Salmonella microorganisms and that are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or, if they are food additives, they are used in conformity with regulations established pursuant to section 409 of the act.

(b) Any optional ingredients used as whipping aids, as provided for in paragraph (a) of this section, shall be named on the principal display panel or panels of labels with such prominence and conspicuousness as to render such names likely to be read and understood by ordinary individuals under customary conditions of purchase.

[31 F.R. 4678, Mar. 19, 1966]

§ 42.71 Frozen egg whites, frozen egg albumen; identity; label statement of optional ingredients.

(a) Frozen egg whites, frozen egg albumen is the food prepared by freezing liquid egg whites that conform to § 42.70, with such precautions that the finished food is free of viable Salmonella microorganisms.

(b) When frozen egg whites are prepared from liquid egg whites containing any optional ingredients added as whipping aids, as provided for in § 42.70 (a), the common names of such optional ingredients shall be listed on the principal display panel or panels of the label with such prominence and conspicuousness as to render such names likely to be read and understood by ordinary individuals under customary conditions of purchase. [31 F.R. 4678, Mar. 19, 1966] § 42.72

Dried egg whites, egg white solids, dried egg albumen, egg albumen solids; identity; label statement of optional ingredients.

(a) The food dried egg whites, egg white solids, dried egg albumen, egg albumen solids is prepared by drying liquid egg whites conforming to the requirements of § 42.70 (or deviating from that section only by not being Salmonella free). As a preliminary step to drying, the glucose content of the liquid egg whites is reduced by adjusting the pH, where necessary, with food-grade

acid and by following one of the optional procedures set forth in paragraph (b) of this section. If the food is prepared from liquid egg whites conforming in all respects to the requirements of § 42.70, drying shall be done with such precautions that the finished food is free of viable Salmonella micro-organisms. If the food is prepared from liquid egg whites that are not Salmonella free, the dried product shall be so treated by heat or otherwise as to render the finished food free of viable Salmonella microorganisms. Dried egg whites may be powdered.

(b) The optional glucose-removing procedures are:

A glucose

(1) Enzyme procedure. oxidase-catalase preparation and hydrogen peroxide solution are added to liquid egg whites. The quantity used and the time of reaction are sufficient to substantially reduce the glucose content. The glucose-oxidase-catalase preparation used is one that is generally recognized as safe within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act. The hydrogen peroxide solution used shall comply with the specifications of the United States Pharmacopeia, except that it may exceed the concentration specified therein and it does not contain a preservative.

(2) Controlled fermentation procedures (i) Yeast procedure. Food-grade baker's yeast (Saccharomyces cerevisiae) is added to the liquid egg whites and controlled fermentation is maintained. The quantity of yeast used and the time of reaction are sufficient to substantially reduce the glucose content.

(ii) Bacterial procedure. The liquid egg whites are subjeted to the action of a culture of glucose-fermenting bacteria either generally recognized as safe within the meaning of section 201(s) of the Federal Food, Drug, and Cosmetic Act, or the subject of a regulation established pursuant to section 409 of the act, and the culture is used in conformity with such regulation. The quantity of the culture used is sufficient to predominate in the fermentation and the time and temperature of reaction are sufficient to substantially reduce the glucose content.

(c) When the dried egg whites are prepared from liquid egg whites containing any optional ingredients added as whipping aids, as provided for in $42.70 (a), the common names of such optional ingredients shall be listed on the principal display panel or panels of

§ 45.1 Oleomargarine, margarine; identity; label statement of optional ingredients.

(a) Oleomargarine, margarine is the plastic food prepared with one or more of the optional fat ingredients named in subparagraph (1) (i), (ii), (iii), and (iv) of this paragraph, as follows:

(1) (i) The rendered fat or oil, or stearin derived therefrom (any or all of which may be hydrogenated), of cattle, sheep, swine, or goats, or any combination of two or more of such articles.

(ii) Any vegetable food fat or oil, or oil or stearin derived therefrom (any or all of which may be hydrogenated), or any combination of two or more of such articles.

(iii) Any combination of ingredients named in subdivisions (i) and (ii) of this subparagraph, in such proportion that the weight of the ingredients named in subdivision (i) either equals the weight of the ingredients named in subdivision (ii), or exceeds such weight by a ratio of not greater than 9 to 1.

(iv) Any combination of ingredients named in subdivisions (i) and (ii) of this subparagraph, in such proportion that the weight of the ingredients named in subdivision (ii) exceeds the weight of the ingredients named in subdivision (i) by a ratio not greater than 9 to 1.

(2) One of the articles designated in subdivisions (i), (ii), (iii), (iv), (v), (vi), or (vii) of this subparagraph is intimately mixed with the fat ingredient or ingredients. The ingredients named in subdivisions (i), (ii), (iii), (iv), and (v) of this subparagraph are pasteurized and then may be subjected to the action of harmless bacterial starters. The term "milk" as used in this subparagraph means cow's milk. (i) Cream. (ii) Milk.