{"code":"FAC","codeName":"Food and Agricultural Code","section":"26803","citation":"Food & Agr. Code, § 26803","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS [24501. - 27690.]","url":"https://blackletter.si/food-and-agricultural-code/division-12"},{"name":"PART 3. POULTRY [26401. - 27232.]","url":"https://blackletter.si/food-and-agricultural-code/division-12/part-3"},{"name":"CHAPTER 3. Poultry Meat Containing Spoilage Retardant Compound [26801. - 26981.]","url":"https://blackletter.si/food-and-agricultural-code/division-12/part-3/chapter-3"},{"name":"ARTICLE 1. Definitions [26801. - 26803.]","url":"https://blackletter.si/food-and-agricultural-code/division-12/part-3/chapter-3/article-1"}],"history":"Enacted by Stats. 1967, Ch. 15.","effective":null,"html":"<p>“Spoilage retardant compound” means any compound, drug, or antibiotic which is added to poultry meat which retards or limits spoilage. Seasonings, spices, or flavorings, such as salt or smoke, are not chemical preservatives.</p>","text":"“Spoilage retardant compound” means any compound, drug, or antibiotic which is added to poultry meat which retards or limits spoilage. Seasonings, spices, or flavorings, such as salt or smoke, are not chemical preservatives.","otherVersions":[],"url":"https://blackletter.si/food-and-agricultural-code/definitions-26803","source":"California Legislative Information bulk export (pubinfo)"}