Scientific Opinion on thrombin from cattle (bovines) and pig’s blood

Tabs

Article
Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
Acknowledgements

The Panel wishes to thank the members of the Working Group on Enzymes, Karl-Heinz Engel, Boet Glandorf, Lieve Herman, Klaus-Dieter Jany, Sirpa Kärenlampi, Francesca Marcon, Manfred Metzler, André Penninks, Andy Smith, Christina Tlustos, Fidel Toldrá, Davor Zeljezic and Holger Zorn, for the preparatory work on this scientific opinion and EFSA staff, Margarita Aguilera-Gomez, Marina Goumenou, Anne Theobald and Kim Rygaard Nielsen, for the support provided to this scientific opinion.

EFSA Journal
EFSA Journal 2015;13(9):4018 [11 pp.].
doi
10.2903/j.efsa.2015.4018
Panel members at the time of adoption
Claudia Bolognesi, Laurence Castle, Jean-Pierre Cravedi, Karl-Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Rainer Güertler, Trine Husoy, Wim Mennes, Maria Rosaria Milana, André Penninks, Maria de Fátima Poças, Vittorio Silano, Andrew Smith, Christina Tlustos, Fidel Toldrá, Detlef Wölfle and Holger Zorn.
Contact
Type
Opinion of the Scientific Committee/Scientific Panel
On request from
European Commission
Question Number
EFSA-Q-2014-00499
Adopted
28 January 2015
Published
18 February 2015
Last Updated
17 September 2015. This version replaces the previous one/s.
Affiliation
European Food Safety Authority (EFSA), Parma, Italy
Abstract

The food enzyme considered in this opinion is thrombin (EC 3.4.21.5) obtained from blood plasma of cattle and pigs. It is obtained from cattle and pig’s blood that is fit for human consumption and is processed hygienically, without artificial changes. As the food enzyme is derived from edible parts of animals, no toxicological tests are required. The dietary exposure was assessed in accordance with the EFSA Comprehensive European Food Consumption Database. Based on the origin of the food enzyme from edible parts of animals, the manufacturing process, and the compositional and biochemical data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

Keywords
food enzyme, thrombin, fibrinogen, cattle blood, pig’s blood, meat
Print on demand
Number of Pages
11