Safety evaluation of the food enzyme catalase from porcine liver

Published:
Adopted:
EFSA Journal logo
Wiley Online Library

Meta data

DOI
https://doi.org/10.2903/j.efsa.2022.7237
Keywords
food enzyme, catalase, hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase, EC 1.11.1.6, pig, liver, ■■■■■
On request from
European Commission
Question Number
EFSA‐Q‐2016‐00101
Panels
Lebensmittelkontaktmaterialien, Enzyme und Verarbeitungshilfsstoffe
Panel members at the time of adoption
José Manuel Barat Baviera, Claudia Bolognesi, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Vittorio Silano (until 21 December 2020†), Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, and Holger Zorn.

Legal notice: The full opinion will be published in accordance with Article 12 of Regulation (EC) No 1331/2008 once the decision on confidentiality will be received from the European Commission.

Abstract

The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is obtained from porcine liver by Avances Bioquímicos Alimentación, S.L. (Spain). The food enzyme is intended to be used in cheese production for decomposition of hydrogen peroxide in brine. The manufacturing process involves the use of a solvent not permitted in the production of foods and food ingredients according to Directive 2009/32/EC. Consequently, the food enzyme does not comply with the existing requirements in the EU.

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