　　 食品伙伴网讯2023�?�?7日，欧盟食品安全局就一�?alpha;- 淀粉酶�?alpha;‐amylase）的安全性评价发布意见�

　　据了解，这种食品酶是田�a href='//www.sqrdapp.com/news/tag_2434.html' class='zdbq' title='转基因相关食品资�? target='_blank'>转基囟�/a> 枯草芽孢杆菌菌株AR-651生产的，旨在用于烘焙过程、�/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 ��-amylase (4-��-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus subtilis strain AR-651 by AB Enzymes. The genetic modifications do not give rise to safety concerns. The food enzyme is co nsidered free from viable cells of the production organism and its DNA. It is intended to be used in baking processes. Dietary exposure to the food enzyme�Ctotal organic solids (TOS) was estimated to be up to 1.19?mg TOS/kg body weight (bw) per day in European populations. The production strain carries known antimicrobial resistance genes and consequently, it does not fully fulfil the requirements for the qualified presumption of safety (QPS) approach to safety assessment. However, co nsidering the absence of viable cells and DNA from the production organism in the food enzyme, this is not co nsidered to be a risk. As no other co ncerns arising from the microbial source and its subsequent genetic modification or from the manufacturing process have been identified, the Panel co nsiders that toxicological tests are not needed for the assessment of this food enzyme. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and three matches with respiratory allergens were 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 ncludes that this food enzyme does not give rise to safety concerns, under the intended co nditions of use.