据了解，这种食品酶是由转基因大肠杆菌菌株SP-a生产的，旨在用于水解食品中的丙烯酰胺。
经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起过敏反应的风险，但这种情况发生的可能性很低。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme amidase (acylamide amidohydrolase, EC 3.5.1.4) is produced with the genetically modified Escherichia coli strain SP-a by c-LEcta GmbH. The genetic modifications did not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used for the hydrolysis of acrylamide in foods. Dietary exposure was estimated to be up to 0.478 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. The toxicity studies were carried out with a trehalose phosphorylase produced by E. coli strain PK-a. based on the comparison of the genetic modifications of the two production strains, the raw materials and processes used to manufacture the food enzymes, the Panel considered the trehalose phosphorylase produced by E. coli strain PK-a as an acceptable surrogate test item for the toxicological studies. 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 1149 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 2404. A search for the homology of the amino acid sequence of the amidase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded, but that the likelihood is 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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