Health Canada’s Proposal to Add a Maximum Level for Inorganic Arsenic in Rice-based Foods Intended Specifically for Infants and Young Children

Health Canada’s Proposal to Add a Maximum Level for Inorganic Arsenic in Rice-based Foods Intended Specifically for Infants and Young Children 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 a prohibition or maximum level (ML) 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 exposurecontaminant in foods Health Canada’s Proposal to Add a Maximum Level for Inorganic Arsenic in Rice-based Foods Intended Specifically for Infants and Young ChildrenHTML https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/proposal-add-maximum-level-inorganic-arsenic-rice-based-foods/document.html Health Canada’s Proposal to Add a Maximum Level for Inorganic Arsenic in Rice-based Foods Intended Specifically for Infants and Young ChildrenHTML https://www.canada.ca/fr/sante-canada/services/aliments-nutrition/participation-public-partenariats/proposition-ajouter-concentration-maximale-arsenic-inorganique-dans-aliments-base-de-riz/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 a prohibition or maximum level (ML) is a form of risk management that may be employed to reduce exposure to a particular chemical contaminant in foods.

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