On May 30, 2024, Health Canada issued document M-FAA-24-04 to amend the list of permitted preservatives to approve the use of nisin in egg whites.

The scope and limit of use of nisin are as follows:

It is understood that nisin has been approved as a Class 2 (antibacterial) preservative for a variety of foods, including liquid eggs, liquid egg mixes and egg-containing bakery mixes. However, nisin is not allowed in egg white packaging.

The amendment is effective from 30 May 2024.