开云-欧盟评估扩展使用非转基因解淀粉芽孢杆菌菌株AE

欧盟评估扩大利用非转基因解淀粉芽孢杆菌菌株AE-BAA出产的α-淀粉酶的平安性时候：2024-11-15 10:52来历：食物火伴网作者： 泽夕 焦点提醒：2024年11月14日，欧盟食物平安局就一种食物酶α-淀粉酶的平安性评价发布定见。 食物火伴网讯 2024年11月14日，欧盟食物平安局就一种食物酶 -淀粉酶的平安性评价发布定见。 据领会，这类食物酶是由非转基因解淀粉芽孢杆菌菌株AE-BAA出产的，旨在用在8种食物出产进程。 颠末评估，专家小组得出结论，这类食物酶在预期利用前提下不会引发平安问题。部门原文报导以下： The food enzyme -amylase (4- -d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the non-genetically modified microorganism Bacillus amyloliquefaciens strain AE-BAA by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in eight food manufacturing processes. Subsequently, the applicant has requested to extend its use to include one additional process and to revise the use levels. In this assessment, EFSA updat d the safety evaluation of this food enzyme when used in a total of nine food manufacturing processes. As the food enzyme-total organic solids (TOS) are removed from the final foods in two food manufacturing processes, the dietary exposure to the food enzyme-TOS was estimated only for the remaining seven processes. Dietary exposure was calculated to be up to 5.833 mg TOS/kg body weight per day in European populations. based on the previous evaluation, the assessment of the new data and the revised dietary exposure, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use. 本文由食物火伴网食物资讯中间编纂，供网友参考，有任何疑问，请联系news@foodmate.net。