Safety evaluation of the food enzyme lysozyme from hens' eggs.

ABSTRACT: The food enzyme lysozyme (peptidoglycan N-acetylmuramoylhydrolase; EC 3.2.1.17) is produced from hens' eggs by Bioseutica B.V. It is intended to be used in brewing processes, milk processing for cheese production as well as wine production. The dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 4.9 mg TOS/kg body weight per day. This exposure is lower than the intake of the corresponding fraction from eggs, for all population groups. The Panel considered that, under the intended conditions of use, the residual amounts of lysozyme in treated beers, cheese and cheese products and wine, may trigger adverse allergenic reactions in susceptible individuals. Based on the data provided, the origin of the food enzyme and an exposure to the food enzyme co

SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) 

PROVIDER: S-EPMC10068600 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature