Food and Drug Regulations
B.21.021 [S]. Preserved fish or preserved meat shall be cooked or uncooked fish or meat that is dried, salted, pickled, cured or smoked and may contain a Class I preservative, a Class II preservative, dextrose, glucose, spices, sugar and vinegar, and
(a) dried fish that has been smoked or salted, and cold-processed smoked and salted fish paste may contain sorbic acid or its salts;
(b) smoked fish may contain food colour;
(c) packaged fish and meat products that are marinated or otherwise cold-processed may contain saunderswood (sandalwood), benzoic acid or its salts, methyl-p-hydroxy benzoate and propyl-p-hydroxy benzoate;
(d) salted anchovy, salted scad and salted shrimp may contain erythrosine in such amount as will result in the finished product containing not more than 125 parts per million of erythrosine; and
(e) minced products may contain tragacanth gum at a level of use not exceeding 0.75 per cent.
- SOR/95-493, s. 2;
- SOR/97-562, s. 4(F);
- SOR/2007-76, s. 5;
- SOR/2011-280, s. 10;
- SOR/2017-18, ss. 11(F), 17, 20(F).
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