Open AccessSafety evaluation of the food enzyme catalase from porcine liver
Author(s) -
Lambré Claude,
Barat Baviera José Manuel,
Bolognesi Claudia,
Cocconcelli Pier Sandro,
Crebelli Riccardo,
Gott David Michael,
Grob Konrad,
Lampi Evgenia,
Mengelers Marcel,
Mortensen Alicja,
Rivière Gilles,
Steffensen IngerLise,
Tlustos Christina,
Van Loveren Henk,
Vernis Laurence,
Zorn Holger,
Herman Lieve,
Andryszkiewicz Magdalena,
Maya Joaquim,
Liu Yi,
Rainieri Sandra,
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.2022.7009
Subject(s) - catalase , enzyme , food science , food safety , liver enzyme , hepatitis a virus , biology , microbiology and biotechnology , biochemistry , virus , virology , endocrinology
The food enzyme catalase (EC 1.11.1.6) is obtained from porcine liver by Laboratorios Arroyo S.A. It is intended to be used in a broad range of food processes. The Panel noted that the manufacturing process involved the use of a solvent not permitted in the production of food ingredients which include food enzymes. In addition, the evidence provided showed that the manufacturing process could not be guaranteed to inactivate viruses originating from the starting material, including the human zoonotic pathogen Hepatitis E virus. Consequently, the Panel concluded that the use of catalase extracted from porcine liver may present a health risk.