Notice of Modification to the List of Permitted Preservatives to Enable the Use of Sodium Metabisulphite in Standardized Olives
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of sodium metabisulphite as a preservative in olives, to prevent browning. This is considered an antioxidant function of this additive.
Sodium metabisulphite is already permitted for use in Canada as a preservative in various food categories. It is not currently permitted for use as an antioxidant in olives, a food for which there is a standard set out in section B.11.050 of the Food and Drug Regulations.
As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document by modifying the List of Permitted Preservatives, effective October 23, 2014. 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 Preservatives to Enable the Use of Sodium Metabisulphite in Standardized Olives- Document Reference number: NOM/ADM-0039, please contact our publications office or send an e-mail to firstname.lastname@example.org with the subject heading "hpfb BCS nom-adm-0039-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including sodium metabisulphite in olives. Anyone wishing to submit new scientific information on the use of this 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 "sodium metabisulphite in olives" in the subject line of your e-mail.
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