Health Canada's Proposal to Add Cyanide in Apricot Kernels to the List of Contaminants and Other Adulterating Substances in Foods

Health Canada's Proposal to Add Cyanide in Apricot Kernels 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 or naturally present in foods or in some cases intentionally added for fraudulent purposes. Establishing a prohibition or a maximum level (ML) are forms of risk management that may be employed to eliminate or reduce exposure to a particular chemical contaminant in foods. 2021-10-15 Health Canada open-ouvert@tbs-sct.gc.ca Health and Safetymaximum levelschemical contaminantsinorganic arsenicrice-based foodsinfantsyoung childrenfood contaminantsadulterating substancesquality of foodsrisk managementreduce exposure Health Canada's Proposal to Add Cyanide in Apricot Kernels 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-update-maximum-levels-cyanide-apricot-kernals/document.html Health Canada's Proposal to Add Cyanide in Apricot Kernels 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-visant-mettre-jour-concentrations-maximales-cyanure-amandes-apricots/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 or naturally present in foods or in some cases intentionally added for fraudulent purposes. Establishing a prohibition or a maximum level (ML) are forms of risk management that may be employed to eliminate or reduce exposure to a particular chemical contaminant in foods.

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