Food and Drug Regulations

Version of section B.14.009 from 2017-02-13 to 2017-11-20:


 [S]. Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product may contain

  • (a) Class I preservatives if the nitrate or nitrite salts or both are packaged separately from any spice or seasoning;

  • (b) citric acid, sodium citrate or vinegar;

  • (c) sweetening agents, including maple sugar and maple syrup;

  • (d) liquid smoke flavour, liquid smoke flavour concentrate, salt, seasonings, spices, spice extracts, spice oils or spice oleoresins;

  • (e) sodium bicarbonate, sodium hydroxide or potassium hydroxide;

  • (f) in the case of pumping pickle for cured pork, beef and lamb cuts, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate;

  • (g) in the case of pumping pickle for cured beef cuts, enzymes, if the principal display panel of the label of the cured beef carries, immediately preceding or following the common name, the statement “Tenderized with (naming the proteolytic enzyme or enzymes)”;

  • (h) in the case of dry cure, an anticaking agent or a humectant; and

  • (i) in the case of pumping pickle

    • (i) for cured pork hams, shoulders and backs, artificial maple flavour, and

    • (ii) for cured pork bellies, artificial maple flavour and an orange flavour that meets the standard prescribed in section B.10.005.

  • SOR/79-251, s. 4;
  • SOR/80-13, s. 2;
  • SOR/82-596, s. 1;
  • SOR/88-336, s. 3;
  • SOR/94-567, s. 1;
  • SOR/2010-143, s. 10(F);
  • SOR/2017-18, s. 4(F).
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