Vietnam Sanitary and Phytosanitary Notification Authority and Enquiry Point

  Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of glucose oxidase from  Aspergillus  niger  J39  in  bread,  flour,  whole  wheat  flour,  pasta,  unstandardized bakery products, and in certain shredded cheeses just prior to their packaging.
Glucose oxidase from other A. niger  strains is already permitted for use in Canada as a food enzyme in the same foods as those of interest to the petitioner other than shredded cheese.
The  results  of  the  premarket  assessment  support  the  safety  of  glucose  oxidase  from A. niger  J39 for its requested uses and its efficacy for use  in shredded cheeses (a new type of food for this food enzyme). Consequently, Health Canada has enabled the use of glucose oxidase from this source described in the information document by modifying the List of Permitted Food Enzymes, effective 21 January 2020.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.