EFSA Journal (Oct 2019)

Safety evaluation of the food enzyme beta‐galactosidase from Bacillus sp. (strain M3‐1)

  • EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP),
  • Vittorio Silano,
  • José Manuel Barat Baviera,
  • Claudia Bolognesi,
  • Pier Sandro Cocconcelli,
  • Riccardo Crebelli,
  • David Michael Gott,
  • Konrad Grob,
  • Evgenia Lampi,
  • Alicja Mortensen,
  • Gilles Rivière,
  • Inger‐Lise Steffensen,
  • Christina Tlustos,
  • Henk Van Loveren,
  • Laurence Vernis,
  • Holger Zorn,
  • Klaus‐Dieter Jany,
  • Francesca Marcon,
  • André Penninks,
  • Jaime Aguilera,
  • Magdalena Andryszkiewicz,
  • Natália Kovalkovičová,
  • Yi Liu,
  • Andrew Chesson

DOI
https://doi.org/10.2903/j.efsa.2019.5827
Journal volume & issue
Vol. 17, no. 10
pp. n/a – n/a

Abstract

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Abstract The food enzyme β‐d‐galactosidase galactohydrolase (EC 3.2.1.23) is produced with Bacillus sp. strain M3‐1 by GenoFocus Inc. The food enzyme β‐galactosidase is intended to be used in the manufacture of galactooligosaccharides (GOS). Since residual amounts of total organic solids are removed by the purification steps applied during the production of GOS, toxicological studies were considered not necessary and no dietary exposure was calculated. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood of such reactions to occur is considered to be 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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