Safety evaluation of the food enzyme glucose oxidase from the non-genetically modified <i>Aspergillus tubingensis</i> strain GOX.

ABSTRACT: The food enzyme glucose oxidase (β-d-glucose: oxygen 1-oxidoreductase, i.e. EC 1.1.3.4) is produced with the non-genetically modified Aspergillus tubingensis strain GOX by DSM Food Specialties. The food enzyme was free from viable cells of the production organism. It is intended to be used in four food manufacturing processes. Dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 1.555 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 2000 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietar

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC11876997 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature