Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Bacillus amyloliquefaciens as a Source Organism for Food Enzymes that are Currently Permitted to be Sourced from Bacillus subtilis
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of Bacillus amyloliquefaciens as a permitted source organism for those enzymes (namely amylase, glucanase, hemicellulase, pentosanase and protease) that can also be sourced from Bacillus subtilis.
Bacillus amyloliquefaciens is already listed as an approved source organism for amylase for use in infant cereal products.
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document below by updating the List of Permitted Food Enzymes, effective July 15, 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.
To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Bacillus amyloliquefaciens as a Source Organism for Food Enzymes that are Currently Permitted to be Sourced from Bacillus subtilis - Document Reference number: NOM/ADM-0053, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0053-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including the food enzyme Bacillus amyloliquefaciens. 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 "Enzymes - Bacillus amyloliquefaciens" in the subject line of your e-mail.
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