Notice of Modification to the Lists of Permitted Food Additives to Enable the Use of Ascorbic Acid as a Preservative in Olives

Background

Health Canada's Food Directorate has completed a detailed safety assessment of a food additive submission seeking to enable the use of ascorbic acid as a preservative in olives.

Health Canada previously approved the use of this food additive in other food applications described in the List of Permitted Preservatives.

As no safety concerns were raised through this assessment, and since this food additive is already approved for use in other foods in Canada, the Department is enabling its use 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 this additive.

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 ascorbic acid. 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 "Ascorbic acid in olives" in the subject line of your e-mail.

Bureau of Chemical Safety
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2202C
Ottawa, Ontario K1A 0L2

E-mail address: bcs-bipc@hc-sc.gc.ca

Information Document

Supporting Information

Reporting to Canadians

For more information on this initiative, please contact the Bureau of Chemical Safety at bcs-bipc@hc-sc.gc.ca, using the words "Ascorbic acid in olives" in the subject box of your e-mail.

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