據(jù)了解，這種食品酶是由非轉(zhuǎn)基因解淀粉芽孢桿菌菌株AE-BAA生產(chǎn)的，旨在用于8種食品生產(chǎn)過程。

　　

　　經(jīng)過評估，專家小組得出結(jié)論，這種食品酶在預期使用條件下不會引起安全問題。部分原文報道如下：

　　

　　The food enzyme α-amylase (4-α-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 updated 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.

　　

　　本文由食品伙伴網(wǎng)食品資訊中心編輯，供網(wǎng)友參考，有任何疑問，請聯(lián)系news@foodmate.net。