CANADA: ERYTHROSINE. The following notification has been received in GATT Document TBT/Notification G/95.187 dated 14 June 1995. 1. Member to Agreement Notifying: Canada. If applicable, name of local government involved (Articles 3.2 and 7.2). 2. Agency Responsible: Health Canada. 3. Notified under Article 2.9.2. 4. Products Covered (HS or CCCN where applicable, otherwise National Tariff Heading. ICS Numbers may be provided in addition, where applicable): Erythrosine 67.220.20, 67.120.30. 5. Title and Number of Pages of the Notified Document: Proposed Amendment to the Food and Drug Regulations (Pages 1701-1703). 6. Description of Content: Provision currently exists in the Food and Drug Regulations for the use of Erythrosine in a wide variety of foods including smoked fish, lobster paste and fish roe (caviar). However, there is no provision for the use of this coloring agent in salted fish products. Two ethnic products, namely Bagoong Alarnang (salted shrimp) and Bagoong Monamon (salted scad and salted anchovy) contain added Erythrosine when manufactured in their country of origin. This amendment provides for the use of Erythrosine as a food coloring agent at a maximum level 125 PPM in salted scad, salted anchovy and salted shrimp. 7. Objective and Rationale: Protection of Health. 8. Relevant Documents: Canada Gazette, Part I, 20 May 1995. 9. Proposed Date of Adoption and Entry into Force: Not stated. 10. Final Date for Comments: 3 August 1995. (187)

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