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Safety evaluation of the food enzyme catalase from porcine liver
The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is obtained from porcine liver by Avances Bioquímicos Alimentación, S.L. (Spain). The food enzyme is intended to be used in cheese production for decomposition of hydrogen peroxide in brine. The manufacturing...
| Autores principales: | , , , , , , , , , , , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9047708/ https://www.ncbi.nlm.nih.gov/pubmed/35505779 http://dx.doi.org/10.2903/j.efsa.2022.7237 |
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| author | Lambré, Claude Barat Baviera, José Manuel Bolognesi, Claudia Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lampi, Evgenia Mengelers, Marcel Mortensen, Alicja Rivière, Gilles Steffensen, Inger‐Lise Tlustos, Christina Van Loveren, Henk Vernis, Laurence Zorn, Holger Glandorf, Boet Herman, Lieve Kovalkovičová, Natália Liu, Yi Maia, Joaquim Chesson, Andrew |
| author_facet | Lambré, Claude Barat Baviera, José Manuel Bolognesi, Claudia Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lampi, Evgenia Mengelers, Marcel Mortensen, Alicja Rivière, Gilles Steffensen, Inger‐Lise Tlustos, Christina Van Loveren, Henk Vernis, Laurence Zorn, Holger Glandorf, Boet Herman, Lieve Kovalkovičová, Natália Liu, Yi Maia, Joaquim Chesson, Andrew |
| collection | PubMed |
| description | The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is obtained from porcine liver by Avances Bioquímicos Alimentación, S.L. (Spain). The food enzyme is intended to be used in cheese production for decomposition of hydrogen peroxide in brine. The manufacturing process involves the use of a solvent not permitted in the production of foods and food ingredients according to Directive 2009/32/EC. Consequently, the food enzyme does not comply with the existing requirements in the EU. |
| format | Online Article Text |
| id | pubmed-9047708 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2022 |
| publisher | John Wiley and Sons Inc. |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-90477082022-05-02 Safety evaluation of the food enzyme catalase from porcine liver Lambré, Claude Barat Baviera, José Manuel Bolognesi, Claudia Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lampi, Evgenia Mengelers, Marcel Mortensen, Alicja Rivière, Gilles Steffensen, Inger‐Lise Tlustos, Christina Van Loveren, Henk Vernis, Laurence Zorn, Holger Glandorf, Boet Herman, Lieve Kovalkovičová, Natália Liu, Yi Maia, Joaquim Chesson, Andrew EFSA J Scientific Opinion The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is obtained from porcine liver by Avances Bioquímicos Alimentación, S.L. (Spain). The food enzyme is intended to be used in cheese production for decomposition of hydrogen peroxide in brine. The manufacturing process involves the use of a solvent not permitted in the production of foods and food ingredients according to Directive 2009/32/EC. Consequently, the food enzyme does not comply with the existing requirements in the EU. John Wiley and Sons Inc. 2022-04-28 /pmc/articles/PMC9047708/ /pubmed/35505779 http://dx.doi.org/10.2903/j.efsa.2022.7237 Text en © 2022 Wiley‐VCH Verlag GmbH & Co. KgaA on behalf of the European Food Safety Authority. https://creativecommons.org/licenses/by-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nd/4.0/ (https://creativecommons.org/licenses/by-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made. |
| spellingShingle | Scientific Opinion Lambré, Claude Barat Baviera, José Manuel Bolognesi, Claudia Cocconcelli, Pier Sandro Crebelli, Riccardo Gott, David Michael Grob, Konrad Lampi, Evgenia Mengelers, Marcel Mortensen, Alicja Rivière, Gilles Steffensen, Inger‐Lise Tlustos, Christina Van Loveren, Henk Vernis, Laurence Zorn, Holger Glandorf, Boet Herman, Lieve Kovalkovičová, Natália Liu, Yi Maia, Joaquim Chesson, Andrew Safety evaluation of the food enzyme catalase from porcine liver |
| title | Safety evaluation of the food enzyme catalase from porcine liver |
| title_full | Safety evaluation of the food enzyme catalase from porcine liver |
| title_fullStr | Safety evaluation of the food enzyme catalase from porcine liver |
| title_full_unstemmed | Safety evaluation of the food enzyme catalase from porcine liver |
| title_short | Safety evaluation of the food enzyme catalase from porcine liver |
| title_sort | safety evaluation of the food enzyme catalase from porcine liver |
| topic | Scientific Opinion |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9047708/ https://www.ncbi.nlm.nih.gov/pubmed/35505779 http://dx.doi.org/10.2903/j.efsa.2022.7237 |
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