EU Safety Evaluation of Food enzyme Phosphoinositide phospholipase C from Genetically modified Bacillus licheniformis

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Posted By: Ognjen Djunisijevic

Fats and oilsOn August 08th, 2022, the European Food Safety Authority on food contact materials, enzymes, and processing aids published the assessment “Safety evaluation of the food enzyme phosphoinositide phospholipase C from the genetically modified Bacillus licheniformis strain NZYM‐DI” in accordance with Article 12 of Regulation (EC) No 1331/2008.


The scope of the scientific document summarizes the following:

 

  • The genetic modifications do not give rise to safety concerns;
  • The enzyme is intended to be used for degumming of fats and oils;
  • Residual amounts of total organic solids were removed during purification steps;
  • Production strain B. licheniformis NZYM‐DI qualifies the QPS approach to safety assessment;
  • Toxicological data was considered not necessary;
  • Dietary exposure and risk of allergic sensitization could not be excluded; hence risk was considered low;
  • Under the intended condition of use, the food enzymes do not pose a risk to consumer health.

To view the complete document, check out the Food News Monitoring System.

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