On August 03rd, 2022, the European Food Safety Authority on food contact materials, enzymes, and processing aids published the assessment “Safety evaluation of the native and thermolabile forms of the food enzyme mucorpepsin from Rhizomucor miehei strain MMR 164” in accordance with Article 3 of the Regulation (EC) No 1332/2008.
The document outlines the following key points:
- The enzyme is chemically modified to produce a thermolabile form;
- The food enzyme is intended to be used in milk processing for cheese production;
- Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.98 mg TOS/kg body weight (bw) per day;
- Toxicological data study supports the safety of the food enzyme;
- The food enzyme does not give rise to safety concerns under the intended conditions of use;
- Dietary exposure and risk of allergic sensitization cannot be excluded in individuals sensitized to mustard proteins;
- Genotoxicity tests of the enzymes do not raise a safety concern.
To view the complete document, check out the Food News Monitoring System.