北京
核心提示：2026年7月7日，欧盟食品安全局就一种食品酶三酰甘油脂肪酶（triacylglycerol lipase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）
2026年7月7日，欧盟食品安全局就一种食品酶三酰甘油脂肪酶（triacylglycerol lipase）的安全性评价发布意见。
据了解，这种食品酶是由非转基因Burkholderia stagnalis 菌株 PL266-QLM生产的，旨在用于3种食品生产过程。
经过评估，专家小组重申以前的结论，即这种食品酶有促进环境中抗微生物药物抗性基因传播的风险，因此不能认为其使用是安全的。部分原文报道如下：
The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase EC 3.1.1.3) is produced with the non-genetically modified Burkholderia stagnalis strain PL266-QLM by Meito Sangyo Co., Ltd. In a previous evaluation, the Panel had concluded that this food enzyme posed a risk of promoting the spread of antimicrobial resistance genes. As a follow-up, the applicant submitted a new application for this enzyme intended to be used in three food manufacturing processes. Since residual amounts of food enzyme–total organic solids (TOS) are removed in these three processes, a dietary exposure was not calculated. The new data provided confirmed the presence of DNA from the production strain in the food enzyme. based on the new and the previously evaluated data, the Panel reiterates the previous conclusion that this food enzyme poses a risk of promoting the spread of antimicrobial resistance genes in the environment, and therefore its use cannot be considered safe.
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