據了解，這種食品酶是由非轉基因桔綠木霉菌株278生產的，旨在用于八種食品制造過程:加工谷物和其他谷物以生產焙烤產品；除烘焙、釀造產品、淀粉和麩質部分、蒸餾酒精以外的谷類產品的生產；加工水果和蔬菜以生產果汁、葡萄酒和葡萄酒醋，以及加工酵母和酵母產品。

 

　　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。在缺乏可接受的全套毒物學數據的情況下，評估小組無法對食品酶的安全性作出結論。部分原文報道如下：

 

　　The food enzyme endo-1,4-β-xylanase (4-β-d-xylan xylanohydrolase; EC 3.2.1.8) is produced with the non-genetically modified Trichoderma citrinoviride strain 278 by Kerry Ingredients & Flavours Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in eight food manufacturing processes: processing of cereals and other grains for the production of baked products; production of cereal-based products other than baked, brewed products, starch and gluten fractions, distilled alcohol; processing of fruits and vegetables for the production of juices, wine and wine vinegar and processing of yeast and yeast products. Since residual amounts of total organic solids (TOS) are removed during two processes, dietary exposure was only calculated for the remaining six food manufacturing processes. Exposure was estimated to be up to 4.808 mg TOS/kg body weight (bw) per day in European populations. The Panel was unable to reach a conclusion on genotoxicity and systemic toxicity. 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 considered that a risk of allergic reactions upon dietary exposure cannot be excluded (except for distilled alcohol production), but the likelihood is low. In the absence of an acceptable full set of toxicological data, the Panel was unable to complete the safety assessment of the food enzyme.

 

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