2019年5月14日，歐盟食品安全局發布關于來自轉基因枯草芽孢桿菌（菌株NBA）的α-淀粉酶（alpha‐amylase）安全性的評估結果。
據了解，這種食品酶是由DSM Food Specialities B.V. 公司用轉基因枯草芽孢桿菌（菌株NBA）生產的。這種食品酶旨在用于烘焙過程，不含生產生物體的活細胞和重組DNA。經過評估，專家小組得出結論，這種食品酶在預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 alpha‐amylase （4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1） is produced with a genetically modified strain of Bacillus subtilis strain NBA by DSM Food Specialities B.V. This α‐amylase is intended to be used in baking processes. The genetic modifications do not give rise to safety concerns and the food enzyme is free from viable cells of the production organism and recombinant DNA. The parental strain meets the required qualifications to be considered as a Qualified Presumption of Safety （QPS） organism and is therefore presumed to be safe. Since the production strain is not cytotoxic and since the introduced genetic modifications do not raise safety concerns, the presumption of safety made for the parental strain is extended to the production strain. The conclusions on safety of the food enzyme are made following the QPS approach in relation to the production strain, with additional consideration of the conditions of manufacture. However, the Panel considers no toxicological studies other than assessment of allergenicity necessary.
本文由食品伙伴網食品資訊中心編輯，供網友參考，歡迎轉載，轉載請注明出處！有任何疑問，請聯系news@foodmate.net。
日期：2019-05-15
據了解，這種食品酶是由DSM Food Specialities B.V. 公司用轉基因枯草芽孢桿菌（菌株NBA）生產的。這種食品酶旨在用于烘焙過程，不含生產生物體的活細胞和重組DNA。經過評估，專家小組得出結論，這種食品酶在預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 alpha‐amylase （4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1） is produced with a genetically modified strain of Bacillus subtilis strain NBA by DSM Food Specialities B.V. This α‐amylase is intended to be used in baking processes. The genetic modifications do not give rise to safety concerns and the food enzyme is free from viable cells of the production organism and recombinant DNA. The parental strain meets the required qualifications to be considered as a Qualified Presumption of Safety （QPS） organism and is therefore presumed to be safe. Since the production strain is not cytotoxic and since the introduced genetic modifications do not raise safety concerns, the presumption of safety made for the parental strain is extended to the production strain. The conclusions on safety of the food enzyme are made following the QPS approach in relation to the production strain, with additional consideration of the conditions of manufacture. However, the Panel considers no toxicological studies other than assessment of allergenicity necessary.
本文由食品伙伴網食品資訊中心編輯，供網友參考，歡迎轉載，轉載請注明出處！有任何疑問，請聯系news@foodmate.net。
日期：2019-05-15
