北京
核心提示：2026年2月24日，欧盟食品安全局就一种核糖核酸酶P（ribonuclease P）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）
2026年2月24日，欧盟食品安全局就一种核糖核酸酶P（ribonuclease P）的安全性评价发布意见。
据了解，这种食品酶是由非转基因桔青霉菌株AE-RPE生产的，旨在用于用于酵母和酵母产品的加工。
经过评估，专家小组认为，在预期的使用条件下，不能排除饮食暴露引起过敏反应的风险，但这种情况发生的可能性很低。根据所提供的数据，评估小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme ribonuclease P (EC 3.1.26.5) is produced with the non-genetically modified Penicillium citrinum strain AE-RPE by Amano Enzyme Inc. It was considered free from viable cells of the production organism. It is intended to be used in the processing of yeast and yeast products. Dietary exposure was estimated to be up to 0.0014 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 984 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 702,857. A search for the homology of the amino acid sequence of the ribonuclease P 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, but that 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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