Open AccessSafety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs
Author(s) -
Lambré Claude,
Barat Baviera José Manuel,
Bolognesi Claudia,
Sandro Cocconcelli Pier,
Crebelli Riccardo,
Michael Gott David,
Grob Konrad,
Lampi Evgenia,
Mengelers Marcel,
Mortensen Alicja,
Rivière Gilles,
Steffensen IngerLise,
Tlustos Christina,
Van Loveren Henk,
Vernis Laurence,
Zorn Holger,
Glandorf Boet,
Herman Lieve,
Aguilera Jaime,
Andryszkiewicz Magdalena,
Kovalkovičová Natália,
Liu Yi,
Chesson Andrew
Publication year - 2022
Publication title -
efsa journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.076
H-Index - 97
ISSN - 1831-4732
DOI - 10.2903/j.efsa.2022.7007
Subject(s) - abomasum , rennet , chymosin , pepsin , food science , enzyme , food safety , microbiology and biotechnology , chemistry , biology , biochemistry , rumen , casein , fermentation
Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum (stomach) of suckling lambs, by Productos Nievi, SA. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme, from its manufacture, and based on the history of safe use and consumption, the Panel considered that toxicological data were not required and no exposure assessment was necessary. On the basis of literature data, the Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure could not be excluded, but the likelihood for this to occur was considered to be low. Based on the data provided, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use.