　　 食品伙伴网讯2022�?�?0日，欧盟食品安全局就食品酶凝乳酵�/a>咋�a href='//www.sqrdapp.com/news/tag_4321.html' class='zdbq' title='胃蛋白酶相关食品资讯' target='_blank'>胃蛋白酶A（chymosin and pepsin A）的安全性评价发布意见�

　　据了解，这种食品酶来自小牛的皱胃，旨在用于奶酪生产的牛奶加工中、�/div>

　　经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起的过敏性致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，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问题。部分原文报道如下：

　　The food enzyme co ntaining chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves by RENCO New Zealand. The food enzyme is intended to be used in milk processing for cheese production. As no co ncerns arise from the animal source of the food enzyme or from its manufacture and ba sed on the history of safe use and consumption, the Panel co nsidered that toxicological data were not required, and the estimation of dietary exposure was unnecessary. On the basis of literature data, the Panel co nsidered that the risk of allergic sensitisation and elicitation reactions by dietary exposure could not be excluded, but the likelihood for this to occur was co nsidered to be low. The Panel co ncluded that this food enzyme does not give rise to safety co ncerns under the intended co nditions of use.