Update to the List of Permitted Food Enzymes to Enable the Use of Xylanase from Bacillus subtilis Gizá3508 in Grain and Unstandardized Bakery Products
Background
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of the enzyme xylanase from Bacillus subtilis Gizα3508, in bread, flour, whole wheat flour and unstandardized bakery products.
Xylanase from certain other strains of B. subtilis is already permitted for use in the manufacture of bread, flour, whole wheat flour and unstandardized bakery products.
The results of Health Canada's evaluation of available scientific data support the safety and efficacy of xylanase obtained from B. subtilis Gizα3508 when used as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Enzymes, effective October 14 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 Food Enzymes to Enable the Use of Xylanase from Bacillus subtilis Gizα3508 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products- Document Reference number: NOM/ADM-0062, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0062-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 xylanase. 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 "xylanase" in the subject line of your e-mail.
Supporting Information
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