WORLD TRADE
ORGANIZATIONG/SPS/N/CAN/156/Add.1
29 April 2003
(03-2268)
Committee on Sanitary and Phytosanitary Measures Original:  English/
French
NOTIFICATION
Addendum
The following communication, dated 24 April 2003, has been received from Canada.
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Regulations Amending the Food and Drug Regulations (1259 - Xylanase)
Health Canada has received a submission to allow the use of the enzyme xylanase in the
production of bread, flour and whole wheat flour at a maximum level consistent with goodmanufacturing practice.  This enzyme is obtained from a genetically modified Aspergillus oryzae ,
A. oryzae Fa 1-1 (pA2X1TI), containing the xylanase gene from Thermomyces lanuginosis .
Evaluation of available data supports the safety and effectiveness for this use of xylanase.
This amendment to the Food and Drug Regulations permits the use of the xylanase enzyme
obtained from the genetically modified A.oryzae Fa 1-1 (pA2X1TI) in the production of bread, flour
and whole wheat flour at a maximum level consistent with good manufacturing practice.
The full text of this addendum (final rule) can be downloaded from:
http://canadagazette.gc.ca/partII/2003/20030423/pdf/g2-13709.pdf  or requested from:
Canadian Enquiry Point
Standards Council of Canada
200-270 Albert Street
Ottawa, Ontario
K1P 6N7
Tel.:  (613) 238-3222Fax.:  (613) 569-7808
E-mail:  info@scc.ca
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