　　 食品伙伴网讯2024�?�?2日，欧盟食品安全局就一种食品酶磷酸二酯酶I（phosphodiesterase I）的安全性评价发布意见�

　　据了解，这种食品酶是由非转基因Leptographium procerum菌株FDA生产的，旨在用于酵母和酵母产品的加工、�/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 phosphodiesterase I (oligo nucleotide 5��-nucleotidohydrolase; EC 3.1.4.1) is produced with the non-genetically modified Leptographium procerum strain FDA by DSM Food Specialties B.V. The food enzyme is free from viable cells of the production organism. It is intended to be used in the processing of yeast and yeast products. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.171 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 1000 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 5848. A search for the 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 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 co ncerns under the intended co nditions of use.