Technical Consultation on Health Canada's Proposal to Enable the Use of the Food Additive 'Hexose Oxidase' in mozzarella cheese, ultra-heat treated milk, and dough for bread products
Notice to the reader:
The online consultation is now closed.
As a result of this process, a modification was made to the List of Permitted Food Enzymes to enable the use of hexose oxidase from hansenula polymorpha (B13-HOX4-Mut45) as a food enzyme in certain cheese, bakery and milk products on June 4, 2013. The proposed use of this food additive in Canada as described is now enabled.
For more information on this initiative, please contact the Bureau of Chemical Safety's Chemical Health Hazard Assessment Division at bcs-bipc@hc-sc.gc.ca.
Health Canada's Food Directorate has recently completed a detailed safety assessment of the food additive hexose oxidase in pizza mozzarella cheese, part-skim pizza mozzarella cheese, ultra-heat treated milk, and dough for bread, baking and pasta.
Since no safety concerns have been raised through this assessment, the department is proposing to enable the use of this food additive as described in the information document below. The purpose of this communication is to seek comments on this proposed action.
How to get Involved
This consultation is open for comment starting November 5, 2012 until January 3, 2013 (60 calendar days). Comments on this proposal may be submitted in writing, by regular mail or electronically. If you are submitting your comments electronically, please use the words "hexose oxidase" 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: bcs-bipc@hc-sc.gc.ca
Comments must be received by 11:59 p.m. EST, January 3, 2013.
Information Document
Supporting Information
For more information on this initiative, please contact the Bureau of Chemical Safety at bcs-bipc@hc-sc.gc.ca, using the words "hexose oxidase" in the subject box of your e-mail.
Page details
- Date modified: