Open Government Portal

The List of Contaminants and Other Adulterating Substances in Foods specifies an ML of 0.2 parts per million (p.p.m.) for lead in fruit juice, fruit nectar, beverages when ready-to-serve, and water in sealed containers (commonly referred to as bottled or prepackaged water) other than mineral or spring water.

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.

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.

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) is a form of risk management that may be employed to eliminate or reduce exposure to a particular chemical contaminant in foods.

Health Canada has notified A. Lassonde Inc., that it has no objection to the food use of High Pressure Processing (HPP)-treated raw fruit juices. The Department conducted a comprehensive assessment of these HPP-treated food products according to its Guidelines for the Safety Assessment of Novel 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.

Health Canada has notified Gridpath Solutions Inc., that it has no objection to the food use of High Pressure Processing (HPP)-treated fruit and vegetable-based juices. The Department conducted a comprehensive assessment of these HPP-treated food products according to its Guidelines for the Safety Assessment of Novel Foods.

The List of Maximum Levels for Various Chemical Contaminants in Foods specifies an ML of 50 parts per billion (p.p.b.) (expressed in the list as 50 µg/kg or micrograms per kilogram) for patulin in apple juice, including the apple juice portion of any juice blends or drinks, and unfermented apple cider.

Health Canada has notified VDF FutureCeuticals, Inc., that it has no objection to the sale of Coffeeberry® whole coffee fruit derivatives as ingredients for use in foods and beverages sold in Canada. The Department conducted a comprehensive assessment of these products according to its Guidelines for the Safety Assessment of Novel Foods.

Health Canada has notified Sunflower Organics Inc. (operated as Drinkme Beverage Co.), that it has no objection to the food use of High Pressure Processing (HPP)-treated fruit and vegetable-based smoothies (trade name: Green, Green3, and Ruby). The Department conducted a comprehensive assessment of these HPP-treated food products according to its Guidelines for the Safety Assessment of Novel Foods.