Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs

Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the...
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Autor*in:	EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) [verfasserIn] Claude Lambré [verfasserIn] José Manuel Barat Baviera [verfasserIn] Claudia Bolognesi [verfasserIn] Pier Sandro Cocconcelli [verfasserIn] Riccardo Crebelli [verfasserIn] David Michael Gott [verfasserIn] Konrad Grob [verfasserIn] Evgenia Lampi [verfasserIn] Marcel Mengelers [verfasserIn] Alicja Mortensen [verfasserIn] Gilles Rivière [verfasserIn] Inger‐Lise Steffensen [verfasserIn] Christina Tlustos [verfasserIn] Henk Van Loveren [verfasserIn] Laurence Vernis [verfasserIn] Holger Zorn [verfasserIn] Lieve Herman [verfasserIn] Yrjö Roos [verfasserIn] Natália Kovalkovičová [verfasserIn] Yi Liu [verfasserIn] Andrew Chesson [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	abomasum chymosin EC 3.4.23.1 EC 3.4.23.4 food enzyme pepsin A

Übergeordnetes Werk:	In: EFSA Journal - Wiley, 2018, 21(2023), 12, Seite n/a-n/a
Übergeordnetes Werk:	volume:21 ; year:2023 ; number:12 ; pages:n/a-n/a

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.2903/j.efsa.2023.8396

Katalog-ID:	DOAJ098084895

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520			\|a Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
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653		0	\|a Nutrition. Foods and food supply
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700	0		\|a David Michael Gott \|e verfasserin \|4 aut
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700	0		\|a Marcel Mengelers \|e verfasserin \|4 aut
700	0		\|a Alicja Mortensen \|e verfasserin \|4 aut
700	0		\|a Gilles Rivière \|e verfasserin \|4 aut
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700	0		\|a Yrjö Roos \|e verfasserin \|4 aut
700	0		\|a Natália Kovalkovičová \|e verfasserin \|4 aut
700	0		\|a Yi Liu \|e verfasserin \|4 aut
700	0		\|a Andrew Chesson \|e verfasserin \|4 aut
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allfields	10.2903/j.efsa.2023.8396 doi (DE-627)DOAJ098084895 (DE-599)DOAJ4355652e222a4e8cadc9238e088adad3 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. abomasum chymosin EC 3.4.23.1 EC 3.4.23.4 food enzyme pepsin A Nutrition. Foods and food supply Chemical technology Claude Lambré verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Lieve Herman verfasserin aut Yrjö Roos verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 12, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:12 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/article/4355652e222a4e8cadc9238e088adad3 kostenfrei https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2023 12 n/a-n/a
spelling	10.2903/j.efsa.2023.8396 doi (DE-627)DOAJ098084895 (DE-599)DOAJ4355652e222a4e8cadc9238e088adad3 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. abomasum chymosin EC 3.4.23.1 EC 3.4.23.4 food enzyme pepsin A Nutrition. Foods and food supply Chemical technology Claude Lambré verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Lieve Herman verfasserin aut Yrjö Roos verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 12, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:12 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/article/4355652e222a4e8cadc9238e088adad3 kostenfrei https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2023 12 n/a-n/a
allfields_unstemmed	10.2903/j.efsa.2023.8396 doi (DE-627)DOAJ098084895 (DE-599)DOAJ4355652e222a4e8cadc9238e088adad3 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. abomasum chymosin EC 3.4.23.1 EC 3.4.23.4 food enzyme pepsin A Nutrition. Foods and food supply Chemical technology Claude Lambré verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Lieve Herman verfasserin aut Yrjö Roos verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 12, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:12 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/article/4355652e222a4e8cadc9238e088adad3 kostenfrei https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2023 12 n/a-n/a
allfieldsGer	10.2903/j.efsa.2023.8396 doi (DE-627)DOAJ098084895 (DE-599)DOAJ4355652e222a4e8cadc9238e088adad3 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. abomasum chymosin EC 3.4.23.1 EC 3.4.23.4 food enzyme pepsin A Nutrition. Foods and food supply Chemical technology Claude Lambré verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Lieve Herman verfasserin aut Yrjö Roos verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 12, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:12 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/article/4355652e222a4e8cadc9238e088adad3 kostenfrei https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2023 12 n/a-n/a
allfieldsSound	10.2903/j.efsa.2023.8396 doi (DE-627)DOAJ098084895 (DE-599)DOAJ4355652e222a4e8cadc9238e088adad3 DE-627 ger DE-627 rakwb eng TX341-641 TP1-1185 EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) verfasserin aut Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. abomasum chymosin EC 3.4.23.1 EC 3.4.23.4 food enzyme pepsin A Nutrition. Foods and food supply Chemical technology Claude Lambré verfasserin aut José Manuel Barat Baviera verfasserin aut Claudia Bolognesi verfasserin aut Pier Sandro Cocconcelli verfasserin aut Riccardo Crebelli verfasserin aut David Michael Gott verfasserin aut Konrad Grob verfasserin aut Evgenia Lampi verfasserin aut Marcel Mengelers verfasserin aut Alicja Mortensen verfasserin aut Gilles Rivière verfasserin aut Inger‐Lise Steffensen verfasserin aut Christina Tlustos verfasserin aut Henk Van Loveren verfasserin aut Laurence Vernis verfasserin aut Holger Zorn verfasserin aut Lieve Herman verfasserin aut Yrjö Roos verfasserin aut Natália Kovalkovičová verfasserin aut Yi Liu verfasserin aut Andrew Chesson verfasserin aut In EFSA Journal Wiley, 2018 21(2023), 12, Seite n/a-n/a (DE-627)618834982 (DE-600)2540248-1 18314732 nnns volume:21 year:2023 number:12 pages:n/a-n/a https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/article/4355652e222a4e8cadc9238e088adad3 kostenfrei https://doi.org/10.2903/j.efsa.2023.8396 kostenfrei https://doaj.org/toc/1831-4732 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_235 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_636 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2023 12 n/a-n/a
language	English
source	In EFSA Journal 21(2023), 12, Seite n/a-n/a volume:21 year:2023 number:12 pages:n/a-n/a
sourceStr	In EFSA Journal 21(2023), 12, Seite n/a-n/a volume:21 year:2023 number:12 pages:n/a-n/a
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	abomasum chymosin EC 3.4.23.1 EC 3.4.23.4 food enzyme pepsin A Nutrition. Foods and food supply Chemical technology
isfreeaccess_bool	true
container_title	EFSA Journal
authorswithroles_txt_mv	EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) @@aut@@ Claude Lambré @@aut@@ José Manuel Barat Baviera @@aut@@ Claudia Bolognesi @@aut@@ Pier Sandro Cocconcelli @@aut@@ Riccardo Crebelli @@aut@@ David Michael Gott @@aut@@ Konrad Grob @@aut@@ Evgenia Lampi @@aut@@ Marcel Mengelers @@aut@@ Alicja Mortensen @@aut@@ Gilles Rivière @@aut@@ Inger‐Lise Steffensen @@aut@@ Christina Tlustos @@aut@@ Henk Van Loveren @@aut@@ Laurence Vernis @@aut@@ Holger Zorn @@aut@@ Lieve Herman @@aut@@ Yrjö Roos @@aut@@ Natália Kovalkovičová @@aut@@ Yi Liu @@aut@@ Andrew Chesson @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	618834982
id	DOAJ098084895
language_de	englisch
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The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. 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callnumber-first	T - Technology
author	EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
spellingShingle	EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) misc TX341-641 misc TP1-1185 misc abomasum misc chymosin misc EC 3.4.23.1 misc EC 3.4.23.4 misc food enzyme misc pepsin A misc Nutrition. Foods and food supply misc Chemical technology Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs
authorStr	EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
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topic_title	TX341-641 TP1-1185 Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs abomasum chymosin EC 3.4.23.1 EC 3.4.23.4 food enzyme pepsin A
topic	misc TX341-641 misc TP1-1185 misc abomasum misc chymosin misc EC 3.4.23.1 misc EC 3.4.23.4 misc food enzyme misc pepsin A misc Nutrition. Foods and food supply misc Chemical technology
topic_unstemmed	misc TX341-641 misc TP1-1185 misc abomasum misc chymosin misc EC 3.4.23.1 misc EC 3.4.23.4 misc food enzyme misc pepsin A misc Nutrition. Foods and food supply misc Chemical technology
topic_browse	misc TX341-641 misc TP1-1185 misc abomasum misc chymosin misc EC 3.4.23.1 misc EC 3.4.23.4 misc food enzyme misc pepsin A misc Nutrition. Foods and food supply misc Chemical technology
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title	Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs
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title_full	Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs
author_sort	EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
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author_browse	EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Lieve Herman Yrjö Roos Natália Kovalkovičová Yi Liu Andrew Chesson
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author-letter	EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
doi_str_mv	10.2903/j.efsa.2023.8396
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title_sort	safety evaluation of the food enzyme rennet containing chymosin and pepsin a from the abomasum of suckling calves, goats and lambs
callnumber	TX341-641
title_auth	Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs
abstract	Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
abstractGer	Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
abstract_unstemmed	Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
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title_short	Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs
url	https://doi.org/10.2903/j.efsa.2023.8396 https://doaj.org/article/4355652e222a4e8cadc9238e088adad3 https://doaj.org/toc/1831-4732
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author2	Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Lieve Herman Yrjö Roos Natália Kovalkovičová Yi Liu Andrew Chesson
author2Str	Claude Lambré José Manuel Barat Baviera Claudia Bolognesi Pier Sandro Cocconcelli Riccardo Crebelli David Michael Gott Konrad Grob Evgenia Lampi Marcel Mengelers Alicja Mortensen Gilles Rivière Inger‐Lise Steffensen Christina Tlustos Henk Van Loveren Laurence Vernis Holger Zorn Lieve Herman Yrjö Roos Natália Kovalkovičová Yi Liu Andrew Chesson
ppnlink	618834982
callnumber-subject	TX - Home Economics
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doi_str	10.2903/j.efsa.2023.8396
callnumber-a	TX341-641
up_date	2024-07-03T15:19:39.127Z
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The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. 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Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs

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