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Canada - Health Canada's Proposal to Enable the Use of a New Food Additive, Carnobacterium divergens M35, as an Antimicrobial Preservative in Sliced Ready-to-Eat Cold-Smoked Salmon and Sliced Ready-to-Eat Cold-Smoked Trout

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Canada - Health Canada's Proposal to Enable the Use of a New Food Additive, Carnobacterium divergens M35, as an Antimicrobial Preservative in Sliced Ready-to-Eat Cold-Smoked Salmon and Sliced Ready-to-Eat Cold-Smoked Trout

Health Canada has issued notification onProposal to Enable the Use of a New Food Additive, Carnobacterium divergens M35, as an Antimicrobial Preservative in Sliced Ready-to-Eat Cold-Smoked Salmon and Sliced Ready-to-Eat Cold-Smoked Trout  

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of a live culture preparation of the bacterium Carnobacterium divergens M35 to limit or inhibit the growth of the foodborne pathogen Listeria monocytogenes on sliced ready-to-eat cold-smoked salmon and sliced ready-to-eat cold-smoked trout.

As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable this food additive, as described in the information document. The purpose of this communication is to publically announce the Department's intention in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including Carnobacterium divergens M35. Anyone wishing to submit new scientific information on the use of this food additive or to submit any inquiries may do so in writing, by regular mail or electronically.

Proposed date of adoption : The proposed food additive use will be legally enabled once it is published in Health Canada's List of Permitted Preservatives (http://www.hc-sc.gc.ca/fn-an/securit/addit/list/11-preserv-conserv-eng.php).

Proposed date of entry into force: [ ] Six months from date of publication, and/or : The food additive use noted in this document comes into force the day on which the modifications are made to the List of Permitted Preservatives (http://www.hc-sc.gc.ca/fn-an/securit/addit/list/11-preserv-conserv-eng.php).

Final date for comments: 20 August 2016

If the Proposal/Notification/Regulation will affect your International Business please send us your representation with facts and figures, so that these can be taken up suitably.







 


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