interim marketing authorization regarding the use of maltogenic amylase in the production of bread flour whole wheat flour and unstandardized bakery products health canada has received a submission to permit the use of maltogenic amylase derived from a genetically modified strain of bacillus subtilis rb 147 prb147 that carries the gene from bacillus stearothermophilus coding for this enzyme. this maltogenic amylase will be used in the production of bread flour whole wheat flour and unstandardized bakery products at levels consistent with good manufacturing practice. evaluation of available data supports the safety and effectiveness of this maltogenic amylase derived from bacillus subtilis rb 147 prb147 . the use of this maltogenic amylase derived from this modified micro-organism will benefit the consumer through the availability of quality food products. it will also benefit industry through more efficient and improved manufacturing conditions. therefore it is the intention of health canada to recommend that the food and drug regulations be amended to permit the use of maltogenic amylase derived from bacillus subtilis rb 147 prb147 in the production of the foods listed above at levels consistent with good manufacturing practice. as a means to improve the responsiveness of the regulatory system an interim marketing authorization ima is being issued to permit the immediate use of maltogenic amylase derived from bacillus subtilis rb 147 prb147 in the production of the foods listed above at levels consistent with good manufacturing practice while the regulatory process is undertaken to formally amend the regulations. the proposed regulatory amendments would be enabling measures to allow the use of maltogenic amylase from bacillus subtilis rb 147 prb-147 . the amendments are supported by the safety assessment and would have low impact on the economy and on the environment. consequently the regulatory amendments may proceed directly to final approval and publication in the canada gazette part ii.