Notice of Modification to the List of Permitted Preservatives to Enable the Use of Tocopherols as a Preservative in Dried, Cooked Poultry Meat
Health Canada's Food Directorate completed a detailed safety assessment of tocopherols as a preservative in a dried cooked poultry meat product. In this application, the food additive is being used as an antioxidant to add resistance to fat oxidation and thereby extend the shelf-life of the food.
Tocopherols are already permitted for use in Canada as antioxidant preservatives in various food categories, but there is no provision for its use in dried cooked poultry meat.
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 Preservatives, effective March 21, 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 Tocopherols as a Preservative in Dried, Cooked Poultry Meat- Document Reference number: NOM/ADM-0025, please contact our publications office or send an e-mail to firstname.lastname@example.org with the subject heading "hpfb BCS nom-adm-0025-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including tocopherols. 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 "tocopherols in dried cooked poultry meat" in the subject line of your e-mail.
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