欧盟评估一种食品酶α-淀粉酶的安全性_安全事件解读_专业解读_食品安全合规服务_食品伙伴罐�/title>

　　 食品伙伴网讯2020�?0�?8日，欧盟食品安全局就一种食品酶��-淀粉酶�?alpha;‐amylase）的安全性评价发布意见�

　　据了解，这种食品酶是由转基因解淀粉芽孢杆菌（Bacillus amyloliquefaciens）菌株DP‐Czb53生产的，旨在用于淀粉加工和葡萄糖浆的生产中、�/div>

　　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反应的风险，但这种情况发生的可能性很低。根据提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全隐患。部分原文报道如下：

　　The food enzyme ��‐amylase (4�?alpha;‐d‐glucan glucohydrolase; EC 3.2.1.1) is produced with the genetically modified B. amyloliquefaciens strain DP‐Czb53 by Danisco US Inc. The genetic modifications do not raise safety concerns, except for the presence of a multicopy plasmid carrying known antimicrobial resistance genes. However, ba sed on the absence of viable cells and DNA from the production organism in the food enzyme, this is not co nsidered to be a risk. The food enzyme is intended to be used in starch processing for the production of glucose syrups. Toxicological studies and dietary exposure estimation were not co nsidered necessary. Similarity of the amino acid sequence to those of known allergens was searched and one match was found. The Panel co nsidered that, under the intended co nditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is co nsidered to be low. ba sed on the data provided, the Panel co ncluded that this food enzyme does not give rise to safety co ncerns under the intended co nditions of use.

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