00000nam 2200000zi 4500 9.938023 CaOODSP 20240719123018 m o d f cr mn||||||||| 240506s2012####oncd ob f|0| 0 eng d CaOODSP eng rda CaOODSP n-cn--- A104-555/2012E-PDF Food Safety Action Plan report : 2011-2012 targeted surveys - chemistry : lead in dried herbs and spices. Lead in dried herbs and spices [Ottawa] : Canadian Food Inspection Agency = Agence canadienne d'inspection des aliments, [2012] 1 online resource (17 pages) : graphs text txt rdacontent computer c rdamedia online resource cr rdacarrier Cover title. "TS-CHEM-11/12." Issued also in French under title: Plan d’action pour assurer la sécurité des produits alimentaires rapport : 2011-2012 études ciblées - chimie : le plomb dans les herbes séchées et les épices. Includes bibliographical references (pages 15-17). "Lead levels in meat, dairy products, eggs, honey, fruits and vegetables (processed and fresh), and fresh herbs are monitored annually under the Canadian Food Inspection Agency’s National Chemical Residue Monitoring Program (NRCMP). The NCRMP does not routinely test finished and/or manufactured foods, such as dried herbs and spices. There is limited Canadian data available from other sources (i.e. Health Canada’s Total Diet Study) and high lead levels have been reported for some spices in the United States and in the European Union by the media and in the scientific literature. Therefore, the main objective of the current survey was to generate baseline surveillance data on the level of lead in dried herbs and spices available on the Canadian retail market"--Executive summary, page 2. Lead Toxicology Canada. Dried foods Canada. Food adulteration and inspection Canada. Canadian Food Inspection Agency, issuing body. Plan d’action pour assurer la sécurité des produits alimentaires rapport : (CaOODSP)9.940783 PDF 502 KB https://publications.gc.ca/collections/collection_2024/acia-cfia/A104-555-2012-eng.pdf