据了解，这种食品酶是由转基因里氏木霉菌株NZYM-GV生产的，旨在用于两种食品生产过程。
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 non-reducing end α-l-arabinofuranosidase (α-l-arabinofuranoside non-reducing end α-l-arabinofuranosidase; EC 3.2.1.55) is produced with the genetically modified Trichoderma reesei strain NZYM-GV 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 one food manufacturing process. Subsequently, the applicant has requested to extend its use to include one additional process. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of two food manufacturing processes. As the food enzyme–Total Organic Solids (TOS) are removed in one process, the dietary exposure to the food enzyme–TOS was estimated for the remaining food manufacturing process. It was calculated to be up to 0.009 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (1116 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure (MOE) of at least 124,000. based on the new data, the revised MOE 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。
