Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CHY.

ABSTRACT: The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CHY by DSM Food Specialties B.V. It is intended to be used in milk processing for cheese production and for production of fermented milk products. Dietary exposure was estimated to be up to 0.69 mg total organic solids (TOS)/kg body weight (bw) per day in European populations. The production strain contains multiple copies of known antimicrobial resistance genes and consequently, it does not fully fulfil the requirements for the qualified presumption of safety (QPS) 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. As no other concerns arising from the m

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

PROVIDER: S-EPMC9358543 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature