据了解，这种食品酶是由非转基因热解蛋白无氧芽孢杆菌菌株AE-TP生产的，旨在用于8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 thermolysin (EC. 3.4.24.27) is produced with the non-genetically modified Anoxybacillus caldiproteolyticus strain AE-TP by Amano Enzyme Inc. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in seven 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 eight food manufacturing processes. Dietary exposure was calculated to be up to 0.930 mg Total Organic Solids (TOS)/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (700 mg TOS/kg bw per day), the Panel derived a margin of exposure of at least 753. based on the revised exposure estimation, the newly derived margin of exposure 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.
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