interim marketing authorization regarding the use of the cellulase and xylanase enzymes in the production of bread flour whole wheat flour and unstandardized bakery products health canada has received a submission to permit the use of the enzymes cellulase and xylanase derived from a genetically modified trichoderma reesei ri-p37 trichoderma reesei a83 in the production of bread flour whole wheat flour and unstandardized bakery products at maximum levels of use consistent with good manufacturing practice. evaluation of available data supports the safety and effectiveness of cellulase and xylanase derived from trichoderma reesei a83 in the production of bread flour whole wheat flour and unstandardized bakery products at maximum levels of use consistent with good manufacturing practice. therefore it is the intention of health canada to recommend that the regulations be amended to permit the use of cellulase and xylanase derived from trichoderma reesei a83 in the production of bread flour whole wheat flour and unstandardized bakery products at maximum levels of use consistent with good manufacturing practice. as a means to improve the responsiveness of the regulatory system an interim marketing authorization is being issued to permit the immediate use of cellulase and xylanase derived from trichoderma reesei a83 in the production of bread flour whole wheat flour and unstandardized bakery products at maximum levels of use consistent with good manufacturing practice while the regulatory process is undertaken to amend the regulations. the proposed regulatory amendments would be enabling measures to allow the sale of the foods mentioned above that have been manufactured through the use of the cellulase and xylanase derived from trichoderma reesei a83. 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