食品添加剂网络新闻 2022年8月4日，欧盟食品安全局是一种凝乳酶（chymosin）发布安全评估意见。
这种食物酶是由转基因黑曲霉菌株引起的DSM 29546产和发酵乳制品生产的29546生产的牛奶加工。
经评估，专家组认为，在预期使用条件下，特别是对雪松花粉过敏原过敏的个体，不能排除暴露饮食引起过敏和诱发反应的风险。根据提供的数据，评估小组得出结论，该食品酶在预期使用条件下不会造成安全问题。一些原始报告如下：
The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29546 by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in milk processing for cheese production and for the production of fermented milk products. Dietary exposure was estimated to be up to 0.52 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 410 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, results in a margin of exposure of at least 790. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and four matches were found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure, although unlikely, cannot be excluded, particularly for individuals sensitised to cedar pollen allergens. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
豫ICP备19024296号
售前咨询