Food enzyme thrombin is safe
The enzymeA protein which stimulates or hastens a specific reaction in the body; for example, digestive enzymes help to break down food into nutrients thrombin is derived from blood of pigs or cattle. It is used in food processing together with fibrinogen, a proteinA type of molecule composed of complex strings of amino acids (protein building blocks) also obtained from the blood of these animals, to bind pieces of meat or fish.
Scientists of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) conclude that thrombin poses no safety concerns based on the fact that it derives from parts of the animals that are intended for human consumption and provided that it is produced under hygienic conditions in accordance with EU rules.
To estimate the dietary exposureFor the purposes of risk assessment, measurement of the amount of a substance consumed by a person or animal in their diet that is intentionally added or unintentionally present (e.g. a nutrient, additive or pesticide) to thrombin experts used the EFSA Comprehensive European Food Consumption Database.