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

food enzyme, thrombin, fibrinogen, cattle blood, pig’s blood, meat
First published in the EFSA Journal
18 February 2015
28 January 2015
Last Updated
17 September 2015. This version replaces the previous one/s.
Scientific Opinion
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.
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.
Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
fip [at]
EFSA Journal 2015;13(9):4018 [11 pp.].
Question Number
On request from
European Commission