Following the approval of the enzyme transglutaminase for use as a binding agent in certain prepackaged poultry products and meat products, including solid cut meat, Health Canada's Food Directorate received a number of inquiries related to the possibility of microbial contamination in the interior of meat products that are formed from smaller pieces of meat using transglutaminase. Health Canada subsequently revisited the safety assessment by considering the manner in which consumers might reasonably be expected to prepare meat and poultry products made using transglutaminase and did identify a potential food safety risk.

Consequently, it is the intention of Health Canada to modify the List of Permitted Food Enzymes by removing the food category "Solid cut meat with or without added phosphate salts" from column 3 in the entry for sub-item T.01(8).

The purpose of this communication is to publically announce the Department's intention 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.

http://www.hc-sc.gc.ca/fn-an/consult/meat-salts-viande-sels/index-eng.php