Notice of Modification to the List of Permitted Food Enzymes to Extend the Use of Thermolysin from Anoxybacillus caldiproteolyticus TP7 to Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products

Reference Number: NOM/ADM-0181 [2022-03-24]

Background

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of the thermolysin (a type of protease) from Anoxybacillus caldiproteolyticus TP7 in bread, flour, whole wheat flour and unstandardized bakery products.

Thermolysin from A. caldiproteolyticus TP7 was already permitted for use in certain hydrolyzed foods, but it previously appeared in the List of Permitted Food Enzymes as "Protease from Geobacillus stearothermophilus TP7". Protease from other sources is already permitted for use in the same foods as those requested by the petitioner.

The results of the premarket assessment support the safety of thermolysin from A. caldiproteolyticus TP7 for its requested uses. Consequently, Health Canada has enabled the uses of thermolysin from A. caldiproteolyticus TP7 and changed the name of the source Geobacillus stearothermophilus TP7 to A. caldiproteolyticus TP7 to match the current taxonomic classification as described in the information document below by modifying the List of Permitted Food Enzymes, effective March 24, 2022.

The information document also explains that the List now sets out the permitted uses of protease from Geobacillus stearothermophilus TP7 under the entry for thermolysin from A. caldiproteolyticus TP7.

The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for those wishing to submit an inquiry or 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 Enzymes to Extend the Use of Thermolysin from Anoxybacillus caldiproteolyticus TP7 to Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products – Reference Number: NOM/ADM-0181, please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the words "hpfb BCS nom-adm-0181-eng" in the subject line of your e-mail.

Contact Information

Health Canada's Food Directorate is committed to reviewing new scientific information on the safety in use of any permitted food additive, including thermolysin from A. caldiproteolyticus TP7. Anyone wishing to submit an inquiry or new scientific information on the use of this additive may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "thermolysin (NOM-0181)" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2202C
Ottawa, Ontario K1A 0K9
E-mail: bcs-bipc@hc-sc.gc.ca

Supporting Information

Food Additives