Safety evaluation of the food enzyme α-amylase from the genetically modified <i>Bacillus licheniformis</i> strain CCTCC M 2023118.

ABSTRACT: The food enzyme α-amylase (4-α-d-glucan glucanohydrolase; EC 3.2.1.1) is produced with the genetically modified Bacillus licheniformis strain CCTCC M 2023118 by Sunson Industry Group Co., Ltd. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene. Consequently, it does not fulfil the requirements for the qualified presumption of safety approach to safety assessment. However, considering the absence of viable cells and DNA from the production organism in the food enzyme, this is not considered to be a risk. No concerns were identified from the food enzyme manufacturing process. Citrinin was detected in all food enzyme preparation batches at a concentration exceeding 405 μg/kg. The food enzyme is intended to be used in six food manu

SUBMITTER: EFSA Panel on Food Enzymes (FEZ) 

PROVIDER: S-EPMC12589965 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature