ARCHIVED - Interim Marketing Authorization to permit the use of potassium lactate and sodium lactate in cooked solid cut meat and poultry with a meat protein content of 12 per cent

Government Notices - Department of Health - Food and Drugs Act / Food and Drug Regulations Amendment

Provision currently exists in the Food and Drug Regulationsfor the use of potassium lactate and sodium lactate as pH adjusting agents in a variety of foods. An Interim Marketing Authorization (IMA) was published in the Canada Gazette, Part I, on November 29, 1997, to permit the immediate sale of processed meat and poultry products with a minimum meat protein content of 12 per cent to contain potassium lactate and sodium lactate, while the regulatory process to amend the Regulations formally was undertaken.

The present notice replaces the IMA of November 29, 1997, and defines the requirement for meat protein content as applying only to cooked solid cut meat and poultry products treated with potassium lactate and sodium lactate.

Therefore, it is the intention of Health Canada to amend the Food and Drug Regulations to (1) permit the use of potassium lactate and sodium lactate in cooked solid cut meat and poultry products at levels consistent with good manufacturing practice, and (2) provide for a minimum meat protein content of 12 per cent in these cooked solid cut meat and poultry products containing added lactates. This protein requirement is consistent with that specified for cooked solid cut meat and poultry products to which phosphate salts or water has been added.

As a means to improve the responsiveness of the regulatory system, an Interim Marketing Authorization (IMA) is being issued to permit the immediate sale of cooked solid cut meat and poultry products containing potassium lactate and sodium lactate as indicated above while the regulatory process to amend the Regulations formally is undertaken.

Date: January 21, 1999

J.Z. LOSOS, M.D.
Assistant Deputy Minister
Health Protection Branch

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