Update to Remove 'Solid cut meat with or without added phosphate salts', 'Solid cut poultry meat' From the List of Foods that are Permitted to Contain Transglutaminase in the List of Permitted Food Enzymes - NOM/ADM-0086
Background
In July 2016 Health Canada published a notice of a proposal, titled Notice of Health Canada's Proposal to Remove "Solid cut meat with or without added phosphate salts" From the List of Foods that are Permitted to Contain Transglutaminase in the List of Permitted Food Enzymes - Reference Number: NOP/AVP-0020. Upon analysing the comments submitted, Health Canada's Food Directorate will instead be exploring, as a separate project, alternative strategies such as product labelling for addressing the concerns about possible microbial contamination at the interior of certain types of formed meat products. As such, the food additive provisions will continue to allow the use of transglutaminase in these types of meat products.
In the course of the review, the Directorate determined that certain corrective modifications were required to the List of Permitted Food Enzymes. These modifications will have no impact on the current approved uses of transglutaminase as described in the information document provided.
Therefore, Health Canada has modified the List of Permitted Food Enzymes, effective February 15, 2017.
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 Remove "Solid cut meat with or without added phosphate salts", "Solid cut poultry meat" and "Solid cut poultry meat that contains phosphate salts or water" From the List of Foods that are Permitted to Contain Transglutaminase in the List of Permitted Food Enzymes - Document Reference Number: NOM/ADM-0086, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0086-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 transglutaminase. 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. If you wish to contact the Food Directorate electronically, please use the words "transglutaminase as a binding agent" in the subject line of your e-mail.