Notice of Modification to the Lists of Permitted Food Additives to Enable the Addition of Potassium Lactate and Sodium Lactate to Standardized Meat Products and Poultry Meat Products


Health Canada's Food Directorate has completed a detailed safety assessment of two food additive submissions that together seek approval to add potassium lactate and sodium lactate to cooked and uncooked meat products and poultry meat products to control the growth of pathogenic and spoilage bacteria during refrigerated storage.

Health Canada previously approved the use of these additives in cooked meat and poultry meat products under an Interim Marketing Authorization (IMA).

As no safety concerns were raised through this assessment, and since these food additives are already approved for use in other foods in Canada, the Department is enabling the use of these food additives as described in the information document below. 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 these additives.

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 potassium lactate and sodium lactate. Anyone wishing to submit new scientific information on the use of these additives 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 "potassium lactate and sodium lactate" in the subject line of your e-mail.

Bureau of Chemical Safety
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2203B
Ottawa, Ontario K1A 0L2

E-mail address:

Information Document

Supporting Information

For more information on this initiative, please contact the Bureau of Chemical Safety at, using the words " potassium lactate and sodium lactate " in the subject box of your e-mail.

Page details

Date modified: