據了解這種食物酶打算用于烘焙過程。根據烘焙過程中推薦的最大使用量和歐盟食品安全局綜合歐洲食品消費數據庫中的個人消費數據，估計歐洲人口每天膳食暴露于食物酶-總有機固體（ TOS ）的量為0.017mg TOS / kg體重。最終專家組得出結論，轉基因枯草芽孢桿菌LMG S-24584菌株產生的食品酶1,4-β-內切木聚糖酶在預期的使用條件下不會引起安全問題。
部分原文報道如下：
The food enzyme endo‐1,4‐β‐xylanase （EC 3.2.1.8） is produced with the genetically modified Bacillus subtilis strain LMG S‐24584 by Puratos N. V. The genetic modifications do not give rise to safety concerns. The Panel noted that, although the production strain was not detected in the food enzyme, recombinant DNA was present in all batches of the food enzyme tested. The food enzyme is intended to be used in baking processes. based on the maximum use levels recommended for the baking processes and individual consumption data from the EFSA Comprehensive European Food Consumption Database, dietary exposure to the food enzyme-Total Organic Solids （TOS） was estimated to be up to 0.017 mg TOS/kg body weight （bw） per day in European populations. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rodents. A comparison of the no observed adverse effect level of 37 mg TOS/kg bw per day from this study with the dietary exposure results in a sufficiently high margin of exposure. The amino acid sequence of the food enzyme did not match those of known allergens. The Panel considered that, under the intended condition of use, the risk of allergic sensitisation and elicitation reactions upon dietary exposure to this food enzyme cannot be excluded, but the likelihood of such reactions occurring is considered to be low. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
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