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Food and Drug Regulations

Version of section B.22.021 from 2011-12-02 to 2017-02-12:

 [S]. Preserved poultry meat or poultry meat by-product shall be cooked or uncooked poultry meat or poultry meat by-product that is cured or smoked and may contain

  • (a) a Class I preservative;

  • (a.1) a Class II preservative;

  • (b) liquid smoke flavour, liquid smoke flavour concentrate or spices;

  • (c) sweetening agents;

  • (d) vinegar;

  • (e) in the case of cured poultry or poultry meat prepared by means of injection or cover solution, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate, in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate; and

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

  • SOR/80-13, s. 13
  • SOR/82-596, s. 10
  • SOR/94-567, s. 5
  • SOR/2010-264, s. 6
  • SOR/2011-280, s. 12

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