Notice of Modification to the List of Permitted Food Additives with Other Accepted Uses to Enable the Use of Calcium Chloride as a Meat Tenderizing Agent in Certain Standardized Meat Products - Document Reference Number: NOM/ADM-0096
Background
Health Canada's Food Directorate completed a scientific assessment of a food additive submission seeking approval for the use of calcium chloride to tenderize cuts of beef and lamb meat.
Calcium chloride already has a number of permitted food additive uses in a variety of foods but there are no provisions for its use in meat products.
The results of Health Canada's evaluation of available scientific data support the safety of calcium chloride, as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Additives with Other Accepted Uses, effective May 3, 2017.
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.
Information Document
To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Additives with Other Accepted Uses to Enable the Use of Calcium Chloride as a Meat Tenderizing Agent in Certain Standardized Meat Products - Document Reference Number: NOM/ADM-0096, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0096-eng".
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 calcium chloride. 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 "calcium chloride" in the subject line of your e-mail.
Supporting Information
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