Proposal to Enable the Use of Lactococcus lactis DSM 11037 as an Oxygen Scavenger in Certain Modified Atmosphere-Packaged (MAP) and Vacuum-Packaged Preserved Meat Products - NOP/AVP-0021

September 20, 2016


Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of a preparation containing a live culture of the bacterium Lactococcus lactis (L. lactis) DSM 11037 as an oxygen scavenger in certain modified atmosphere-packaged (MAP) or vacuum-packaged non-shelf-stable cured meat products.

As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable the food additive use described in the information document. The purpose of this communication is to publically announce the Department's intention 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 food additives.

Information Document

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 Lactococcus lactis. Anyone wishing to submit new scientific information on the use of this food 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 “Lactococcus lactis” in the subject line of your e-mail. Health Canada is able to consider information received by December 03 , 2016, 75 days from the date of this posting.

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

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