Safety evaluation of the food enzyme endo-1,4-β-xylanase from the genetically modified <i>Bacillus subtilis</i> strain DP-Ezd119.

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 Bacillus subtilis strain DP-Ezd119 by Genencor International B.V. The production strain meets the requirements for the qualified presumption of safety (QPS) approach. 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 the processing of cereals and other grains for the production of baked products. Dietary exposure was estimated to be up to 0.085 mg total organic solids/kg body weight per day in European populations. Given the QPS status of the production strain and the absence of concerns resulting from the food enzyme

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC11920811 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature