SonoSteam only features ultrasound and steam made from potable water and therefore implicitly lies within present EU regulations for products of animal origin. However, as there is no explicit general EU approval for the treatment it will be up to the individual Member States to respond to its regulation and approval.
In general all food business operators are expected to have food safety programmes and procedures based on hazard analysis and critical control point (HACCP) principles.
Culinary steam refers to steam used in direct contact with food. Both in EU, USA and Canada the culinary steam must origin from potable water, be produced only by use of safe boiler water additives and under circumstances that prevent carryover and excessive entrainment of boiler water into the culinary steam.
The European Food Safety Authority (EFSA) is the keystone of European Union (EU) risk assessment regarding food and feed safety. EFSA provides independent scientific advice and clear communication on existing and emerging risks.
The EU legislation for removal of surface contamination from products of animal origin, does not allow any use of substance other than potable water, unless use of the substance has been approved. However, so far no other substance has been approved.
Steam and hot water currently are used in two EU member states (Denmark and Sweden) for decontamination of red meat surfaces, but not yet for decontamination of poultry meat.
The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labelled and packaged.
FSIS has made a list of 'Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products'. The list comprises antimicrobials (e.g. chlorine dioxide and acidified sodium chlorite) as well as other substances.
Steam is used in USA for decontamination of red meat.