interim marketing authorization regarding the use of citric acid as a ph-adjusting agent in various standardized fruit and vegetable products available in english and french pages 507-508 . health canada has received submissions to permit the use of citric acid as a ph-adjusting agent in various standardized fruit and vegetable products at a maximum level of use consistent with good manufacturing practice. these specific standardized fruit and vegetable products that must comply with standards b.11.002 and or b.11.041 and or b.11.051 and or b.11.101 are as follows beans black beans black-eyed peas black turtle beans brown beans baked beans fava beans including extra large fava beans flageolet beans garbanzo beans chickpeas golden beans great northern beans green beans italian beans lima beans butter beans including small and large mixed beans including three-bean blend six-bean blend curry chickpea salad fava and chickpea mix mexican salad mixed beans salad pink beans pinto beans romano beans red beans small red kidney beans including light red and dark red soya beans white kidney beans white navy beans fruits apples peas green peas lentils lupinis pigeon peas yellow peas pickles pickled mixed vegetables for giardiniera salad pickled pepperoncini pickled grape vine leaves vegetables red sweet peppers evaluation of available data supports the safety and effectiveness of the use of citric acid in these fruit and vegetable products. therefore it is the intention of health canada to recommend that the food and drug regulations be amended to permit the use of citric acid as a ph-adjusting agent in the standardized fruit and vegetable products listed above at a maximum level of use 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 citric acid as indicated above while the regulatory process is undertaken to formally amend the regulations. a revision to this notification will be published at the start of the amendment process and members will be given the opportunity at that time to submit comments on this proposed measure