Food and Drug Regulations

B.01.046 (1) A food is adulterated if any of the following substances or classes of substances are present therein or have been added thereto:

• (a) mineral oil, paraffin wax or petrolatum or any preparation thereof;

• (b) coumarin, an extract of tonka beans, the seed of Dipteryx odorata Willd. or Dipteryx oppositifolia Willd.;

• (c) non-nutritive sweetening agents;

• (d) cottonseed flour that contains more than 450 parts per million of free gossypol;

• (e) fatty acids and their salts containing chick-edema factor or other toxic factors;

• (f) dihydrosafrole;

• (g) isosafrole;

• (h) oil of American sassafras from Sassafras albidum (Nutt). Nees;

• (i) oil of Brazilian sassafras from Ocotea cymbarum H.B.K.;

• (j) oil of camphor sassafrassy from Cinnamomum camphorum Sieb.;

• (k) oil of micranthum from Cinnamomum micranthum Hayata;

• (l) safrole;

• (m) oil, extract or root of calamus from Acorus calamus L.;

• (n) nut and nut products that contain more than 15 parts per billion of aflatoxin;

• (o) ethylene thiourea;

• (p) chlorinated dibenzo-p-dioxins; or

• (q) cinnamyl anthranilate.

(2) For the purpose of paragraph (1)(n), the aflatoxin content of a nut or nut product shall be calculated on the basis of the nut meat portion.