Characterisation of microorganisms used for the production of food enzymes
microorganism, production strain, genetically modified microorganisms, food enzymes
First published in the EFSA Journal:
11 June 2019
Adopted:
23 May 2019
Type:
Statement
Abstract
This document is intended to assist the applicant in the preparation and the presentation of an application, as foreseen in Article 17.3 of Regulation (EC) No 1332/2008, for the authorisation of food enzymes. It specifically covers the characterisation of microorganisms used as production organisms.
© European Food Safety Authority, 2019
Panel members at the time of adoption
José Manuel Barat Baviera, Claudia Bolognesi, Beat Johannes Brüschweiler, Andrew Chesson, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Alicja Mortensen, Gilles Rivière, Vittorio Silano, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis and Holger Zorn.
Panel on Food Contact Materials, Enzymes and Processing Aids
Contact:
fip [at] efsa.europa.eu
doi:
10.2903/j.efsa.2019.5741
EFSA Journal 2019;17(6):5741
Question Number:
On request from:
European Food Safety Authority

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