Health Canada’s Proposal to Add Maximum Levels for Inorganic Arsenic in Polished (White) and Husked (Brown) Rice to the List of Contaminants and Other Adulterating Substances in Foods

Health Canada’s Proposal to Add Maximum Levels for Inorganic Arsenic in Polished (White) and Husked (Brown) Rice to the List of Contaminants and Other Adulterating Substances in Foods Food contaminants and other adulterating substances are chemicals that may be present in foods at levels that could impact the overall safety and/or quality of foods. These substances can either be inadvertently present in foods or in some cases intentionally added for fraudulent purposes. Establishing maximum levels (MLs) is a form of risk management that may be employed to reduce exposure to a particular chemical contaminant in foods. 2021-10-15 Health Canada open-ouvert@tbs-sct.gc.ca Health and Safetymaximum levelschemical contaminantsadd a maximuminorganic arsenicrice-based foodsinfantsyoung childrenfood contaminantsadulterating substancesquality of foodsrisk managementreduce exposurea chemical contaminant Health Canada’s Proposal to Add Maximum Levels for Inorganic Arsenic in Polished (White) and Husked (Brown) Rice to the List of Contaminants and Other Adulterating Substances in FoodsHTML https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/proposal-add-maximum-levels-inorganic-arsenic-white-and-brown-rice-list-of-contaminants-other-adulterating-substances/document.html Health Canada’s Proposal to Add Maximum Levels for Inorganic Arsenic in Polished (White) and Husked (Brown) Rice to the List of Contaminants and Other Adulterating Substances in FoodsHTML https://www.canada.ca/fr/sante-canada/services/aliments-nutrition/participation-public-partenariats/proposition-ajouter-concentrations-maximales-arsenic-inorganique-dans-riz-blanc-et-riz-brun-liste-contaminants-autres-substances-adulterantes/document.html

Food contaminants and other adulterating substances are chemicals that may be present in foods at levels that could impact the overall safety and/or quality of foods. These substances can either be inadvertently present in foods or in some cases intentionally added for fraudulent purposes. Establishing maximum levels (MLs) is a form of risk management that may be employed to reduce exposure to a particular chemical contaminant in foods.

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