Update to the List of Permitted Preservatives to Extend the Use of Ascorbic Acid as a Preservative in Canned fruit and vegetables at a Maximum Level of Use Consistent with Good Manufacturing Practice
Background
Health Canada's Food Directorate completed a detailed safety assessment of a number of food additive submissions seeking approval for the use of ascorbic acid as a preservative in various canned fruit and vegetable products.
Ascorbic acid is currently permitted for use as a preservative in several standardized foods including canned applesauce and canned peaches. It is also permitted in unstandardized foods and various standardized foods such as canned apples, canned pears, canned pineapple, canned potatoes and canned salsifies.
The results of Health Canada’s evaluation of available scientific data support the safety of ascorbic acid when used as a preservative in canned vegetable and canned fruit products in general.
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document by modifying the List of Permitted Preservatives, effective February 19, 2015.
The purpose of this communication is to publically announce the Department's decision 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.
Information Document
To obtain an electronic copy of the Notice of Modification to the List of Permitted Preservatives to Extend the Use of Ascorbic Acid as a Preservative in Canned (naming the fruit) and Canned (naming the vegetable) at a Maximum Level of Use Consistent with Good Manufacturing Practice - Document Reference number: NOM/ADM-0045, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0045-eng".
Contact Information
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including ascorbic acid. Anyone wishing to submit new scientific information on the use of this additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "ascorbic acid" in the subject line of your e-mail.
Bureau of Chemical Safety, Food Directorate
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2202C
Ottawa, Ontario K1A 0L2
E-mail: bcs-bipc@hc-sc.gc.ca