Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2014-10-27 and last amended on 2014-10-23. Previous Versions

 No person shall sell any egg product referred to in sections B.22.032, B.22.034, B.22.035, B.22.036 and B.22.037 for use as food unless it is free from bacteria of the genus Salmonella, as determined by official method MFO-6, Microbiological Examination of Egg Products and Liquid Eggs, November 30, 1981.

  • SOR/82-768, s. 73.

 [S]. Liquid Whole Egg, Dried Whole Egg or Frozen Whole Egg

  • (a) shall be the product obtained by removing the shell from wholesome fresh eggs or wholesome stored eggs, and

    • (i) in the case of dried whole egg, drying the product, or

    • (ii) in the case of frozen whole egg, freezing the product; and

  • (b) may

    • (i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

    • (ii) in the case of liquid whole egg destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

    • (iii) in the case of dried whole egg, contain anti-caking agents.

 [S]. Liquid Yolk, Dried Yolk or Frozen Yolk

  • (a) shall be the product obtained by removing the shell and egg-white from wholesome fresh eggs or wholesome stored eggs, and

    • (i) in the case of dried yolk, drying the product, or

    • (ii) in the case of frozen yolk, freezing the product, and

  • (b) may

    • (i) contain aluminum sulphate, pH adjusting agents and the colour beta carotene,

    • (ii) in the case of liquid yolk destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture, or

    • (iii) in the case of dried yolk, contain anti-caking agents.

 [S]. Liquid Egg-White, (Liquid Albumen), Dried Egg-White, (Dried Albumen) or Frozen Egg-White (Frozen Albumen)

  • (a) shall be the product obtained by removing the shell and yolk from wholesome fresh eggs or wholesome stored eggs, and

    • (i) in the case of dried egg-white, drying the product, or

    • (ii) in the case of frozen egg-white, freezing the product; and

  • (b) may

    • (i) contain whipping agents, aluminum sulphate and pH adjusting agents,

    • (ii) in the case of liquid egg-white destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture,

    • (iii) in the case of liquid egg-white and dried egg-white, contain lipase or pancreatin, or

    • (iv) in the case of dried egg-white, contain anti-caking agents.