Revised dietary exposure assessment of the food enzyme endo 1,4-β-xylanase from the genetically modified <i>Aspergillus oryzae</i> strain NZYM-FB.

ABSTRACT: The food enzyme endo 1,4-β-xylanase (4-β-d-xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified Aspergillus oryzae strain NZYM-FB by Novozymes A/S. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that, under the intended conditions of use, this food enzyme did not give rise to safety concerns. Due to the implementation of a new methodology to estimate the dietary exposure to food enzymes in 2016, the European Commission requested EFSA to revise the exposure assessment of this food enzyme by using this new methodology. In this assessment, EFSA realigned the intended uses of this food enzyme to five food manufacturing processes and recalculated the dietary exposure. As the food enzyme-total organic solids (TOS) are removed i

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC11647172 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature