Safety evaluation of the food enzyme bacillolysin from the genetically modified <i>Bacillus amyloliquefaciens</i> strain NPR.

ABSTRACT: The food enzyme bacillolysin (EC 3.4.24.28) is produced with the genetically modified Bacillus amyloliquefaciens strain NPR by DSM Food Specialties B.V. The production strain meets the requirements for the qualified presumption of safety (QPS) status. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in 10 food manufacturing processes. Since residual amounts of food enzyme-total organic solids (TOS) are removed in one process, dietary exposure was calculated only for the remaining nine food manufacturing processes. It was estimated to be up to 6.450 mg TOS/kg body weight per day in European populations. Given the QPS status of the producti

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC11836616 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature