Notice of Proposal to Enable the Use of a New Food Additive, Urease, as a Food Enzyme in Wine and Sake

Background

Health Canada's Food Directorate has completed a detailed safety assessment of a food additive submission seeking to enable the use of urease, as a food enzyme in wine and sake.

As no safety concerns were raised through this assessment the Department is proposing to enable its use as described in the information document below. 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 comments or 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 urease. 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 "Urease Notification" in the subject line of your e-mail.  Health Canada is able to consider information received by May 24 2013, 75 days from the date of this posting.

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

Consultation Document on Health Canada's Proposal to Enable the Use of a New Food Additive, Urease, as a Food Enzyme in Wine and Sake

Supporting Information

Food Additives

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 "Urease Notification" in the subject box of your e-mail.