Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs and goats

EFSA FEEDAP Panel

Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelpeer review

Uittreksel

The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is derived from the abomasum of suckling lambs and goats by Caporal Enzymes, S.L. 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. On the basis of literature data, the Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure could not be excluded, but the likelihood for this to occur was 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.
Oorspronkelijke taalEngels
TijdschriftEFSA Journal
Volume19
Exemplaarnummer6
Pagina's (van-tot)e06633
Aantal pagina’s11
ISSN1831-4732
DOI's
PublicatiestatusGepubliceerd - jun-2021

Trefwoorden

  • EC 3.4.23.1
  • EC 3.4.23.4
  • abomasum
  • chymosin
  • food enzyme
  • pepsin
  • suckling goat
  • suckling lamb

Dit citeren