據了解，這種食品酶是由非轉基因解淀粉芽胞桿菌菌株HPN 131生產的，旨在用于七種食品制造過程：加工谷物和其他谷物以生產焙烤產品、釀造產品和蒸餾酒精；加工乳制品以生產改良的乳蛋白；加工肉類和魚類產品以生產蛋白質水解產物；用于生產蛋白質水解產物的植物和真菌衍生產品的加工；酵母和酵母產品的加工。
經過評估，專家小組認為，在預期的使用條件下，不能排除通過飲食接觸引起過敏反應的風險(蒸餾酒精生產除外)，但這種情況發(fā)生的可能性很低。根據所提供的數據，小組得出結論，該食品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 bacillolysin (EC 3.4.24.28) is produced with the non-genetically modified Bacillus amyloliquefaciens strain HPN 131 by ENMEX SA de CV. The production strain qualifies for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme under assessment is intended to be used in seven food manufacturing processes: processing of cereals and other grains for the production of baked products, brewed products and distilled alcohol; processing of dairy products for the production of modified milk proteins; processing of meat and fish products for the production of protein hydrolysates; processing of plant- and fungal-derived products for the production of protein hydrolysates; processing of yeasts and yeast products. Since residual amounts of total organic solids (TOS) are not carried over to distilled alcohol, a dietary exposure was estimated only for the remaining six food manufacturing processes. Exposure was estimated to be up to 8.302 mg TOS/kg body weight (bw) per day in European populations. As the production strain qualifies for the QPS status and no issue of concern arose from the production process of the food enzyme, the Panel considered that no toxicological studies other than the assessment of allergenicity were necessary. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no matches were found. The Panel considered that the risk of allergic reactions by dietary exposure cannot be excluded (except for distilled alcohol production), but the likelihood is 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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