欧盟评估扩大利用非转基因赭曲霉菌株AE-P出产的卵白酶oryzin的平安性时候：2024-07-25 11:16来历：食物火伴网作者： 泽夕 焦点提醒：2024年7月24日，欧盟食物平安局就一种卵白酶oryzin的平安性评价发布定见。 食物火伴网讯 2024年7月24日，欧盟食物平安局就一种卵白酶oryzin的平安性评价发布定见。 据领会，这类食物酶是由非转基因赭曲霉菌株AE-P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 oryzin (EC 3.4.21.63) is produced with the non-genetically modified Aspergillus ochraceus strain AE-P 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 nine food manufacturing processes. Subsequently, the applicant has requested to extend its use to one additional process, to withdraw two food processes and to revise the use levels. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of eight food manufacturing processes. The dietary exposure to the food enzyme-total organic solids (TOS) was calculated to be up to 0.354 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level reported in the previous opinion (1862 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 5260. based on the data provided for the previous evaluation and the revised margin of exposure in the present 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。