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XAN生产的，旨在用于烘焙过程和基于谷物的过程、/div>
经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起过敏反应的风险，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 endo-1,4--xylanase (4--d-xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified microorganism Bacillus subtilis strain XAN by DSM Food Specialties B.V. 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. The production strain of the food enzyme co
ntains 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 baking processes and cereal-ba
sed processes. Dietary exposure to the food enzyme total organic solids (TOS) was estimated to be up to 0.02 mg TOS/kg body weight (bw) per day in European populations. 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
nsidered 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 no match was 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 does not give rise to safety concerns, under the intended co
nditions of use.
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