據(jù)了解，這種食品酶是由非轉(zhuǎn)基因解淀粉芽孢桿菌菌株AGS 430生產(chǎn)的，旨在用于11種食品生產(chǎn)過程:加工谷物和其他谷物以生產(chǎn)焙烤產(chǎn)品；烘焙以外的谷物制品；釀造產(chǎn)品；淀粉和面筋部分；蒸餾酒精；用于生產(chǎn)調(diào)味制劑和改良乳蛋白的乳制品加工；加工肉類和魚類產(chǎn)品以生產(chǎn)蛋白質(zhì)水解產(chǎn)物；加工源自植物和真菌的產(chǎn)品，以生產(chǎn)蛋白水解物和基于植物的牛奶和奶制品類似物；酵母和酵母產(chǎn)品加工。

 

　　經(jīng)過評估，專家小組認為，在預(yù)期的使用條件下（蒸餾酒精生產(chǎn)除外），不能排除飲食暴露引起過敏反應(yīng)的風(fēng)險，但這種可能性被認為很低。根據(jù)所提供的數(shù)據(jù)，評估小組得出結(jié)論，這種食品酶在預(yù)期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 AGS 430 by Kerry Ingredients & Flavours Ltd. The production strain qualifies for the qualified presumption of safety (QPS) approach to safety assessment. The food enzyme is intended to be used in 11 food manufacturing processes: processing of cereals and other grains for the production of baked products; cereal-based products other than baked; brewed products; starch and gluten fractions; distilled alcohol; processing of dairy products for the production of flavouring preparations and 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 and plant-based analogues of milk and milk products; processing of yeast and yeast products. Since residual amounts of the total organic solids (TOS) are removed during two processes, dietary exposure was estimated only for the remaining nine food manufacturing processes. Exposure was estimated up to 3.482 mg TOS/kg body weight (bw) per day in European populations. As the production strain qualifies for the QPS approach 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 match was found. The Panel considered that the risk of allergic reactions upon 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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