据了解，这种食品酶是田a href='//www.sqrdapp.com/news/tag_462.html' class='zdbq' title='非转基因相关食品资讯' target='_blank'>非转基因地衣
芽孢杆菌AE-TA生产的，旨在用于八种食品制造过程、/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反应的风险（生产蒸馏酒精除外），但这种可能性被认为很低。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 non-genetically modified microorganism Bacillus licheniformis strain AE-TA by Amano Enzyme Inc. The food enzyme is intended to be used in eight food manufacturing processes. Since residual amounts of food enzyme-total organic solids (TOS) are removed in two food manufacturing processes, dietary exposure was calculated o
nly for the remaining six processes. It was estimated to be up to 0.056 mg TOS/kg body weight per day in European populations. The production strain of the food enzyme fulfils the requirements for the qualified presumption of safety approach to safety assessment. Consequently, in the absence of other concerns, the Panel co
nsidered that toxicological studies were not needed for the safety assessment of this food enzyme. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and two matches with respiratory allergens were found. The Panel co
nsidered that the risk of allergic reactions upon dietary exposure to this food enzyme cannot be excluded (except for the production of distilled alcohol), 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.
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