據(jù)了解，這種食品酶是由轉(zhuǎn)基因黑曲霉菌株ZGL生產(chǎn)的，旨在用于兩種食品生產(chǎn)過程。

　　

　　經(jīng)過評估，專家小組得出結(jié)論，這種食品酶在預(yù)期使用條件下不會引起安全問題。部分原文報道如下：

　　

　　The food enzyme glucose oxidase (β-d-glucose: oxygen 1-oxidoreductase, EC 1.1.3.4) is produced with the genetically modified Aspergillus niger strain ZGL by DSM Food Specialties B.V. 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 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. Dietary exposure was calculated to be up to 0.025 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level (NOAEL) previously reported (1038 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 41,520. based on the new data, the revised 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.

　　

　　本文由食品伙伴網(wǎng)食品資訊中心編輯，供網(wǎng)友參考，有任何疑問，請聯(lián)系news@foodmate.net。