Safety evaluation of a food enzyme containing chymosin, pepsin and gastricsin from the abomasum of suckling goats.

EFSA CEF Panel

Research output: Contribution to journalA2: International peer reviewed article (not A1-type)peer-review

Abstract

The food enzyme containing chymosin (EC 3.4.23.4), pepsin (EC 3.4.23.1) and gastricsin (EC 3.4.23.3) is prepared from the abomasum of suckling goats by Consejo Regulador de la Denominación de Origen Queso Palmero and Consejo Regulador de la Denominación de Origen Queso Majorero. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme, from its manufacture, and based on the history of safe use and consumption, the Panel considered that toxicological data were not required and no exposure assessment was necessary. Similarity of the amino acid sequences of the three proteins (chymosin, pepsin and gastricsin) to those of known allergens was searched and one match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood is considered to be low. Based on the data provided, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use.
Original languageEnglish
JournalEFSA Journal
Volume20
Issue number1
Pages (from-to)e07005
Number of pages11
ISSN1831-4732
DOIs
Publication statusPublished - 12-Jan-2022

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