Food and Drug Regulations

Version of section B.22.006 from 2010-11-18 to 2011-12-01:


 [S]. Prepared poultry meat or a prepared poultry meat by-product shall be any poultry meat or any poultry meat by-product, respectively, whether comminuted or not, to which has been added any ingredient permitted by these Regulations or that has been preserved, placed in a hermetically-sealed container or cooked, and may contain

  • (a) where a minimum total protein content or minimum meat protein requirement is prescribed in this Division, phosphate salts that do not when calculated as sodium phosphate, dibasic, exceed the maximum level provided therefor in Table XII to section B.16.100 and that are one or more of the following phosphate salts, namely,

    • (i) sodium acid pyrophosphate,

    • (ii) sodium hexametaphosphate,

    • (iii) sodium phosphate, dibasic,

    • (iv) sodium phosphate, monobasic,

    • (v) sodium pyrophosphate, tetrabasic,

    • (vi) sodium tripolyphosphate,

    • (vii) potassium phosphate, monobasic,

    • (viii) potassium phosphate, dibasic, and

    • (ix) potassium pyrophosphate, tetrabasic;

  • (b) in the case of dried, cooked poultry meat, a Class IV preservative; and

  • (c) in the case of vacuum-packed sliced cooked turkey, Carnobacterium maltaromaticum CB1.

  • SOR/81-934, s. 16;
  • SOR/94-262, s. 13;
  • SOR/2010-264, s. 5.
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