On November 08th, 2021, Health Canada published an additive regulation on the “Notice of Modification to the List of Permitted Preservatives to Enable the Use of Modified Vinegar in Various Meat and Poultry Products”. Modified vinegar is used as an additive to control microbial growth in certain foods.
The scope of the document is summarised as follows:
- Allows the use of modified vinegar in pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-products;
- The maximum use levels and other conditions for modified vinegar added to various meat and poultry products is set as GMP;
- Modified vinegar manufactured with potassium bicarbonate, potassium carbonate or potassium hydroxide, the name “modified vinegar” does not indicate the presence of potassium;
- Encourages industry to voluntarily declare the total amount of potassium in a food manufactured with one of these modified vinegars, as well as % Daily Value for potassium in the label;
- Information related to allergenicity, chemistry, microbiology, nutrition, and toxicology supports the safety of modified vinegar.
The regulation is effective from November 08th, 2021.
To view the complete regulation, check out the Food News Monitoring System and stay up-to-date with the latest regulations.