据了解，这种食品酶是由转基因地衣芽孢杆菌菌株NZYM-AC生产的，旨在用于9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 α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1.) is produced with the genetically modified Bacillus licheniformis strain NZYM-AC by Novozymes A/S. 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 two additional processes and to extend the range of raw materials in one process. 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 in two processes, the dietary exposure to the food enzyme–TOS was estimated for the remaining seven food manufacturing processes. It was calculated to be up to 0.181 mg TOS/kg body weight per day in European populations. based on the revised dietary 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.
本文由食品伙伴网食品资讯中心编辑，供网友参考，有任何疑问，请联系news@foodmate.net。
