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Food and Drug Regulations

Version of section B.01.046 from 2006-03-22 to 2016-05-03:

  •  (1) A food is adulterated if any of the following substances or classes of substances are present therein or have been added thereto:

    • (a) mineral oil, paraffin wax or petrolatum or any preparation thereof;

    • (b) coumarin, an extract of tonka beans, the seed of Dipteryx odorata Willd. or Dipteryx oppositifolia Willd.;

    • (c) non-nutritive sweetening agents;

    • (d) cottonseed flour that contains more than 450 parts per million of free gossypol;

    • (e) fatty acids and their salts containing chick-edema factor or other toxic factors;

    • (f) dihydrosafrole;

    • (g) isosafrole;

    • (h) oil of American sassafras from Sassafras albidum (Nutt). Nees;

    • (i) oil of Brazilian sassafras from Ocotea cymbarum H.B.K.;

    • (j) oil of camphor sassafrassy from Cinnamomum camphorum Sieb.;

    • (k) oil of micranthum from Cinnamomum micranthum Hayata;

    • (l) safrole;

    • (m) oil, extract or root of calamus from Acorus calamus L.;

    • (n) nut and nut products that contain more than 15 parts per billion of aflatoxin;

    • (o) ethylene thiourea;

    • (p) chlorinated dibenzo-p-dioxins; or

    • (q) cinnamyl anthranilate.

  • (2) For the purpose of paragraph (1)(n), the aflatoxin content of a nut or nut product shall be calculated on the basis of the nut meat portion.

  • SOR/79-358, s. 1
  • SOR/80-501, s. 1
  • SOR/82-1071, s. 1
  • SOR/83-857, s. 1
  • SOR/84-300, s. 7
  • SOR/88-534, s. 1

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