FSAP Chem TS - 2011-12 BPA in Canned Foods - SB451_BPHA - Open Data

The Food Safety Action Plan (FSAP) aims to modernize and enhance Canada's food safety system. As a part of the FSAP enhanced surveillance initiative, targeted surveys are used to test various foods for specific chemical and microbiological hazards. The main objective of this targeted survey was to generate baseline surveillance data on the levels of bisphenol A (BPA) in canned fruits, juices, beverages, vegetables, legumes, pasta, and soup available on the Canadian retail market. BPA is a chemical used in the production of polycarbonate and epoxy resins. Food and beverage packaging, particularly metal cans, may be internally coated with epoxy resins to protect food from direct contact with metal. BPA can migrate from the epoxy coatings into food, particularly at elevated temperatures (e.g., in hot-filled or heat-processed canned foods). Elevated BPA concentrations have been associated with products contained in syrups, sauces (i.e., tomato sauce), and salted water. Health Canada has concluded that the current dietary exposure to BPA through food packaging is not expected to pose a health risk to the general population, including newborns and young children. This conclusion has…

Publisher

Canadian Food Inspection Agency

Resources

1

Catalogue metadata updated

2026-04-08