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Notice of Health Canada’s Proposal to Enable the Use of Modified Vinegar as a Preservative in Certain Meat and Poultry Products and Preparations – Canada.ca


December 22, 2020

Health Canada’s Food Directorate completed a premarket safety assessment of modified vinegar for use as a preservative in the same meat and poultry products and preparations that are already permitted to be made with potassium acetate, potassium diacetate, sodium acetate and sodium diacetate. The results of the premarket assessment support the safety of modified vinegar for these uses. Consequently, Health Canada intends to enable the use of modified vinegar by modifying Part 2 of the List of Permitted Preservatives as described in the information document referenced 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 new scientific information relevant to the safety of this food additive.

Health Canada’s Food Directorate is committed to reviewing new scientific information on the safety in use of any food additive that is permitted or is under consideration for approval in Canada, including modified vinegar. Anyone wishing to submit new scientific information on the use of this food additive or to submit inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words “modified vinegar (NOP-0036)” in the subject line of your e-mail. Health Canada is able to consider information received by March 6, 2021, 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 0K9
E-mail: hc.bcs-bipc.sc@canada.ca

This content was originally published here.


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