Journalartikel

Jahr der Veröffentlichung: 2021

Seiten: e06636-

Zeitschrift: EFSA Journal

Bandnummer: 19

Heftnummer: 6

DOI Link: https://doi.org/10.2903/j.efsa.2021.6636

Verlag: Wiley

Abstract: 

The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is produced from the abomasum of Bos taurus purchased from different rennet manufacturers by Laboratorios Arroyo S.A. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the source of the food enzyme, from its manufacture, and based on the history of safe use and consumption, the Panel considered that toxicological data were not required, and no exposure assessment was necessary. On the basis of literature data, the Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure could not be excluded, but the likelihood for this to occur was considered to be 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.

Harvard-Zitierstil: Lambré, C., Barat Baviera, J., Bolognesi, C., Cocconcelli, P., Crebelli, R., Gott, D., et al. (2021) Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of calves and cows, EFSA Journal, 19(6), p. e06636. https://doi.org/10.2903/j.efsa.2021.6636

APA-Zitierstil: Lambré, C., Barat Baviera, J., Bolognesi, C., Cocconcelli, P., Crebelli, R., Gott, D., Grob, K., Lampi, E., Mengelers, M., Mortensen, A., Rivière, G., Steffensen, I., Tlustos, C., Van Loveren, H., Vernis, L., Zorn, H., Andryszkiewicz, M., Liu, Y., Maya, J., ...Chesson, A. (2021). Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of calves and cows. EFSA Journal. 19(6), e06636. https://doi.org/10.2903/j.efsa.2021.6636