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


Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
EFSA Journal
EFSA Journal 2015;13(9):4018 [11 pp.].
Panel Members
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.

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.

Opinion of the Scientific Committee/Scientific Panel
On request from
European Commission
Question Number
28 January 2015
Published in the EFSA Journal
18 February 2015
Last Updated
17 September 2015. This version replaces the previous one/s.
European Food Safety Authority (EFSA), Parma, Italy
The food enzyme considered in this opinion is thrombin (EC 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.
food enzyme, thrombin, fibrinogen, cattle blood, pig’s blood, meat
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