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| 02372nam 2200349zi 4500 |
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| 001 | 9.938023 |
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| 003 | CaOODSP |
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| 005 | 20240719123018 |
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| 006 | m o d f |
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| 007 | cr mn||||||||| |
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| 008 | 240506s2012####oncd ob f|0| 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aA104-555/2012E-PDF |
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| 245 | 00|aFood Safety Action Plan report : |b2011-2012 targeted surveys - chemistry : lead in dried herbs and spices. |
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| 246 | 10|aLead in dried herbs and spices |
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| 264 | 1|a[Ottawa] : |bCanadian Food Inspection Agency = Agence canadienne d'inspection des aliments, |c[2012] |
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| 300 | |a1 online resource (17 pages) : |bgraphs |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 500 | |aCover title. |
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| 500 | |a"TS-CHEM-11/12." |
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| 500 | |aIssued 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. |
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| 504 | |aIncludes bibliographical references (pages 15-17). |
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| 520 | |a"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. |
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| 650 | 0|aLead|xToxicology|zCanada. |
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| 650 | 0|aDried foods|zCanada. |
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| 650 | 0|aFood adulteration and inspection|zCanada. |
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| 710 | 2 |aCanadian Food Inspection Agency, |eissuing body. |
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| 775 | 08|tPlan d’action pour assurer la sécurité des produits alimentaires rapport : |w(CaOODSP)9.940783 |
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| 856 | 40|qPDF|s502 KB|uhttps://publications.gc.ca/collections/collection_2024/acia-cfia/A104-555-2012-eng.pdf |
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