Notice of Modification to the List of Contaminants and Other Adulterating Substances in Foods to Add the Maximum Level for Total Glycoalkaloids (TGA) in Potato Tubers

Reference Number: NOM/ADM C-2018-2

Background

Health Canada published a Proposal to Transfer the Maximum Level for total glycoalkaloids (TGA) in potato tubers (fresh weight) from the List of Maximum Levels for Various Chemical Contaminants in Foods to the regulatory List of Contaminants and Other Adulterating Substances in Foods – Reference number: [NOP/ADP C-2017-5] on August 4, 2017 which was open to the public for comments for 75 days. No comments were provided during the comment period in response to this Notice of Proposal.

Therefore, Health Canada has transferred the maximum level for TGA from the List of Maximum Levels for Various Chemical Contaminants in Foods to the regulatory List of Contaminants and Other Adulterating Substances in Foods, effective January 25, 2018, as described in the information document.

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 information relevant to Health Canada’s scientific assessment.

Information Document

To obtain an electronic copy of the Notice of Modification to the List of Contaminants and Other Adulterating Substances in Foods to Add the Maximum Level for Total Glycoalkaloids (TGA) in Potato Tubers - Reference Number: NOM/ADM C-2018-2, please contact our publications office or send an e‑mail to publications@hc-sc.gc.ca with the subject heading "HPFB BCS NOM-ADM C-2018-2-eng".

Contact Information

Health Canada's Food Directorate is committed to reviewing any new information on the scientific assessment of total glycoalkaloids in potato tubers. Anyone wishing to submit new scientific information on this assessment 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 "glycoalkaloids in potato tubers" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate

Supporting Information

Chemical Contaminants