Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM32805.

ABSTRACT: The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. It is intended to be used in milk processing for cheese production and for the production of fermented milk products. Dietary exposure was estimated to be up to 0.09 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise 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 at the highest dose of 1,000 mg TOS/kg bw per day the highest dose test

SUBMITTER: EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) 

PROVIDER: S-EPMC9347238 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature