GUIDELINES FOR THE SAFETY ASSESSMENT OF MICROBIAL ENZYMES USED IN FOOD

被引：5

作者：

BATTERSHILL, JM

机构：

[1] Department of Health, Health Environment and Food Division (M), London, SE1 6LW, Skipton House

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1993年 / 10卷 / 05期

关键词：

MICROORGANISM; ENZYME; FOOD; SAFETY;

D O I：

10.1080/02652039309374172

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The regulatory approach in the UK to the safety assessment of microbial enzymes has been reviewed. The Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) devised, in December 1992, a strategy based on toxicological testing of a representative batch of the final purified fermentation product and achieving a high standard of quality control through the development and maintenance of quality assurance specifications.

引用

页码：479 / 488

页数：10

共 4 条

[1]

Regulatory Aspects of Food Enzymes Produced by Recombinant Microorganisms, pp. 1-7, (1991)

[2]

Food Additives and Contaminants Committee Review of Remaining Classes of Food Additives used as Ingredients in Food, Report on the Review of Enzyme Preparations FACIREP/35, pp. 1-84, (1982)

[3]

Pariza M.W., Foster E.M., Determining the safety of food enzymes used in food processing, Journal of Food Protection, 46, pp. 453-468, (1983)

[4]

Principles for the Safety Assessment of Food Additives and Contaminants in Food. Annex III. Guidelines for the Evaluation of Various Groups of Food Additives and Contaminants. 1. Enzymes Preparations used in Food Processing, Environmental Health Criteria No. 70, pp. 135-137, (1987)

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