欧盟评估扩展使用转基因酿酒酵母菌株CBS 615.94生产的α-半乳糖苷酶的安全性

 

　　据了解，这种食品酶是由转基因酿酒酵母菌株CBS 615.94生产的，旨在用于3种食品生产过程。

 

　　经过评估，专家小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：

 

　　The food enzyme α-galactosidase (α-D-galactoside galactohydrolase; EC 3.2.1.22) is produced with the genetically modified Saccharomyces cerevisiae strain CBS 615.94 by Kerry Ingredients & Flavours Ltd. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing process. Subsequently, the applicant has requested to extend its use to include two additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of three food manufacturing processes. The dietary exposure was estimated to be up to 0.402 mg Total Organic Solids/kg body weight per day in European populations. based on the revised exposure estimation and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.

 

　　本文由食品伙伴网食品资讯中心编辑，供网友参考，有任何疑问，请联系news@foodmate.net。