北京
核心提示：2026年7月15日，欧盟食品安全局就一种食品酶α-淀粉酶（α-amylase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）
2026年7月15日，欧盟食品安全局就一种食品酶α-淀粉酶（α-amylase）的安全性评价发布意见。
据了解，这种食品酶是由转基因黑曲霉菌株NZYM-SB生产的，旨在用于4种食品生产过程。
经过评估，专家小组得出结论，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 α-amylase (4-α-d-glucan glucanohydrolase, EC 3.2.1.1) is produced with the genetically modified Aspergillus niger strain NZYM-SB by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in three food manufacturing processes. Subsequently, the applicant has requested to extend its use to include one additional process. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of four food manufacturing processes. As the food enzyme–Total Organic Solids (TOS) are removed in two processes, the dietary exposure to the food enzyme–TOS was estimated for the remaining two food manufacturing processes. It was calculated to be up to 3.817 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (1220 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 320. based on the revised exposure estimation, the newly derived margin of exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.
特别声明：以上内容(如有图片或视频亦包括在内)为自媒体平台“网易号”用户上传并发布，本平台仅提供信息存储服务。
Notice: The content above (including the pictures and videos if any) is uploaded and posted by a user of NetEase Hao, which is a social media platform and only provides information storage services.
