On 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.
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