G/SPS/N/CAN/919/Add.1  
 
27 July 2015  
(15-3830)  Page: 1/2  
Committee on Sanitary and Phytosanitary Measures  Original: English/French  
 
  NOTIFICATION 
Addendum 
The following communication, received on 21 July 2015, is being circulated at the request of the 
Delegation of Canada. 
 
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 Notice of Modification – Lists of Permitted Food Additives 
Health Canada's Food Directorate completed a detailed safety assessment of a food additive 
submission seeking approval for the use of the enzyme carboxypeptidase obtained from 
Aspergillus niger  PEG-1 at a maximum level of use consistent with Good Manufacturing Practice 
(GMP) in cheddar cheese, various cheeses that meet the standard for "(naming the variety) 
Cheese", mascarpone, enzyme modified cheese, aged cured ham, dried cured sausage, sausage 
meat mix, pepperoni, prosciutto, salami and summer sausage. 
Carboxypeptidase can be used to accelerate the development of flavour in cheese and fermented 
meat. It can also function by having a debitteri ng effect during the manufacture of cheese and 
enzyme modified cheese. 
The results of Health Canada's evaluation of available scientific data support the safety of 
carboxypeptidase obtained from Aspergillus niger  PEG-1 when used as requested by the petitioner. 
Since this is a food additive that was not previously permitted for use in Canada, Health Canada 
published a Notice of Proposal to Enable the Use of Carboxypeptidase Obtained from Aspergillus 
niger PEG-1 as a Food Enzyme in Dairy-based Flavouring Preparations, Mascarpone, and Certain 
Standardized Cheeses and Meats  (http://www.hc-sc.gc.ca/fn-an/consult/nop-adm-0012/index-
eng.php ) on 4 March 2015, requesting comments. The comment period was open for 75 days, 
during which no new scientific information was submitted to the Department. Since the conclusions 
of the evaluation remain as described in the publication, Health Canada has modified the List of 
Permitted Food Enzymes (http://www.hc-sc.gc.ca/fn-an/securit/addit/list/5-enzymes-eng.php ), 
effective 17 July 2015. 
The purpose of this communication is to publically announce the Department's decision in this 
regard and to provide the appropriate contact information for any inquiries or for those wishing to 
submit any new scientific information relevant  to the safety of this food additive. 
Health Canada's Food Directorate is committed to reviewing any new scientific information on the 
safety in use of any food additive, including carboxypeptidase from Aspergillus niger  PEG-1. 
Anyone wishing to submit new scientific information on the use of this food additive or to submit 
any inquiries may do so in writing, by regular mail or electronically. 
This addendum concerns a: 
[ ] Modification of final date for comments 
[X] Notification of adoption, publication or entry into force of regulation 
[ ] Modification of content and/or scope of  previously notified draft regulation 
[ ] Withdrawal of proposed regulation 
[ ] Change in proposed date of adoption, publication or date of entry into force 
[ ] Other:   G/SPS/N/CAN/919/Add.1 
 
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  Comment period: (If the addendum extends the scope of the previously notified 
measure in terms of products and/or potent ially affected Members, a new deadline for 
receipt of comments should be provided, norm ally of at least 60 calendar days. Under 
other circumstances, such as extension of or iginally announced final date for comments, 
the comment period provided in the addendum may vary.)  
[ ] Sixty days from the date of circulation of the addendum to the notification and/or 
(dd/mm/yy) : Not applicable 
Agency or authority designated to handle co mments: [X] National Notification Authority, 
[ ] National Enquiry Point. Address, fax nu mber and e-mail address (if available) of 
other body: 
   
Text(s) available from: [ ] National Notificati on Authority, [X] National Enquiry Point. 
Address, fax number and e-mail addre ss (if available) of other body: 
The electronic version of: " Notice of Modification to the List of Permitted Food Enzymes to Enable 
the Use of Carboxypeptidase Obtained from Aspergillus niger PEG-1 as a Food Enzyme in Dairy-
based Flavouring Preparations, Mascarpone, and Certain Standardized Cheeses and Meats - Document Reference number: NOM/ADM-0055 " can be ordered at: 
http://www.hc-sc.gc.ca/fn-an/cons ult/nom-adm-0055/index-eng.php  (English) 
http://www.hc-sc.gc.ca/fn-an/cons ult/nom-adm-0055/index-fra.php  (French) 
or requested from: 
Canada's SPS and TBT Notification Authority and Enquiry Point 
Technical Barriers and Regulations Division 
Department of Foreign Affairs, Trade and Development 111 Sussex Drive 
Ottawa, Ontario 
K1A 0G2 Tel: +(343) 203 4273 
Fax: +(613) 943 0346 
E-mail: enquirypoint@international.gc.ca  
 
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