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歐盟評估一種食品酶過氧化氫酶的安全性
2021-08-18 

歐盟評估一種食品酶過氧化氫酶的安全性

  食品伙伴網訊  2021年8月13日,歐盟食品安全局就一種過氧化氫酶(catalase)的安全性評價發布意見。

 

  據了解,這種食品酶是由轉基因黑曲霉菌株DP-Azw58生產的,旨在用于雞蛋加工中。

 

  經過評估,專家小組認為,在預期的使用條件下,不能排除飲食暴露引起過敏和誘發反應的風險,但這種情況發生的可能性很低。根據提供的數據,小組得出結論,該食品酶在預期的使用條件下不會引起安全隱患。部分原文報道如下:

 

  The food enzyme catalase (hydrogen-peroxide:hydrogen-peroxide oxidoreductase; EC 1.11.1.6) is produced with the genetically modified Aspergillus niger strain DP-Azw58 by Danisco US, Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production organism and its DNA. It is intended to be used in egg processing. based on the maximum use levels, dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 1 μg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate 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 1,288 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 1.3 × 106. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and one match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is considered to be low. 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.

 

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