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Therefore, Health Canada lowered the maximum levels for lead in infant formula, effective July 3, 2020, by modifying Part 2 of the List of Contaminants and Other Adulterating Substances in Foods as described in the information document.

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.

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 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.

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.

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.

The List of Maximum Levels for Various Chemical Contaminants in Foods specifies an ML of 200 parts per million (ppm) total glycoalkaloids in potato tubers (fresh weight), with total glycoalkaloids specified as being the sum of alpha-solanine and alpha-chaconine. These two glycoalkaloids are estimated to comprise approximately 95% of the total glycoalkaloid (TGA) content of potatoes.

​Bisphenol A (BPA) is a chemical used to make Bisphenol A diglycidyl ether (BADGE) epoxy resins and hard plastic containers. Its use in the food industry is common, as BADGE epoxy resins are often coated on the inside of cans to prevent direct contact between the food and the metal. These compounds can migrate into food, particularly at elevated temperatures (for example, in hot-filled or heat-processed canned foods). To prevent these adverse health effects of these componds, some manufacturers have turned to BPA alternatives such as Bisphenol F (BPF) and Bisphenol S (BPS).

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

Therefore, Health Canada added two new maximum levels for inorganic arsenic in polished (white) and husked (brown) rice, respectively, to Part 2 of the List of Contaminants and Other Adulterating Substances in Foods, effective June 5, 2020, as described in the information document.