经过评估，专家小组认为，在预期的使用条件下，不能排除饮食暴露引起过敏和诱发反应的风险，但这种情况发生的可能性很低。根据所提供的数据，评估小组得出结论，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 glucan 1,4-��-maltohydrolase (4-��-D-glucan ��-maltohydrolase EC 3.2.1.133) is produced with the genetically modified Bacillus subtilis strain AR-513 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in four food manufacturing processes: processing of cereals and other grains for the production of baked products, other cereal-ba sed products and glucose syrups and other starch hydrolysates; processing of plant- and fungal-derived products for the production of plant-ba sed analogues of milk and milk products. Since residual amounts of total organic solids (TOS) are removed in the production of glucose syrups and other starch hydrolysates, dietary exposure was not calculated for this process. For the remaining three food processes, exposure to the food enzyme-TOS was estimated to be up to 0.2 ��g TOS/kg body weight per day in European populations. As the production strain of B. subtilis strain AR-513 meets the requirements for the qualified presumption of safety (QPS) approach and no issue of co ncern arose from the production process, no toxicological data were required. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and five matches with respiratory allergens and one with a mosquito allergen were found. The Panel co nsidered that, under the intended co nditions of use, the risk of allergic reactions by dietary exposure cannot be excluded, but the likelihood is low. ba sed on the data provided, the Panel co ncluded that this food enzyme did not give rise to safety concerns, under the intended co nditions of use.

　　 本文由食品伙伴网食品资讯中心编辑，有任何疑问，请联系news@www.sqrdapp.com、�/span>