January 10, 2014, Ottawa: As part of the Canadian Food Inspection Agency's (CFIA) routine testing of various food products, a study released today found that 99.5 percent of beer samples had no detectable levels of allergenic milk and egg proteins.

A total of 196 random samples including 156 domestic and 40 imported beer types from Ottawa and the surrounding area were tested for milk and egg proteins. One sample had detectable levels of allergenic proteins. This sample was a domestic, dark beer that contained 0.19 parts per million of milk protein. Based on the low level detected in the sample, the CFIA and Health Canada determined that there were no food safety concerns for milk and/or egg allergic consumers.

The CFIA and the provincial liquor boards continue to work together to ensure that alcoholic beverages conform to Canadian compositional safety standards under the Food and Drug Act and the Food and Drugs Regulations before being approved for sale in Canada.

Quick Facts

Milk and eggs are among the top 10 priority allergens in Canada. During the manufacturing process of alcoholic beverages, milk and egg products are frequently used to clarify and increase the palatability of the final product. Allergens may be introduced into beer by cross contamination during manufacturing of multiple alcoholic beverage types in the same plant.

Related Products

Milk and Egg Proteins in Beer Executive Summary

Associated Links

Chemical Residues / Microbiology Targeted Surveys

Contacts

Cailin Rodgers Director of Communications Office of the Minister of the Health 613-957-0200

Media Relations Canadian Food Inspection Agency 613-773-6600