Description

Food contaminants and other adulterating substances are chemicals that may be present in foods at levels that could impact the overall safety and/or quality of foods. These substances can either be inadvertently or naturally present in foods or in some cases intentionally added for fraudulent purposes. Establishing a prohibition or a maximum level (ML) are forms of risk management that may be employed to eliminate or reduce exposure to a particular chemical contaminant in foods.

Resources

Name	Format	Description	Link
Health Canada's Proposal to Add Cyanide in Apricot Kernels to the List of Contaminants and Other Adulterating Substances in Foods	HTML		https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/proposal-update-maximum-levels-cyanide-apricot-kernals/document.html
Health Canada's Proposal to Add Cyanide in Apricot Kernels to the List of Contaminants and Other Adulterating Substances in Foods	HTML		https://www.canada.ca/fr/sante-canada/services/aliments-nutrition/participation-public-partenariats/proposition-visant-mettre-jour-concentrations-maximales-cyanure-amandes-apricots/document.html

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