热门搜索:
 
当前位置: 首页 » 信息动态 » 正文

欧盟提出有关食品酶风险评估的指导方针

放大字体  缩小字体 时间:2009-04-16 14:23 来源:食品伙伴网  浏览:801  原文:
核心提示:食品伙伴网导读:近日,欧盟食品安全局提出了一项有关对食品酶进行风险评估的指导方针。 原文报道:The European Food Safety Authority (EFSA) has launched a public consultation on draft guidelines for the safety evaluation of food enzymes. The guidelines w

    食品伙伴网导读:近日,欧盟食品安全局提出了一项有关对食品酶进行风险评估的指导方针。

    原文报道:The European Food Safety Authority (EFSA) has launched a public consultation on draft guidelines for the safety evaluation of food enzymes.

The guidelines will specify the type of information that industry should provide to enable EFSA to carry out the safety assessments on enzymes. This includes the description of chemical composition, properties and toxicological tests. On the basis of the information provided, EFSA will address the safety of the source materials from which the food enzyme is produced (including the presence of possible impurities), the manufacturing process and the dietary exposure.

The request to provide guidelines arises from the new Regulation No 1331/2008, which establishes a common authorisation procedure for food additives, food enzymes and food flavourings.

In an initial phase, EFSA is requested to evaluate food enzymes which are presently on the market in the European Union. After these evaluations are complete, an EU list of authorised substances will be established by the European Commission. EFSA will then carry out the safety evaluations of new food enzymes.

EFSA is consulting on the draft guidelines in order to guarantee their completeness and clarity. Comments can be submitted until 8 June 2009 via the EFSA website and will be considered by EFSA’s Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) when finalising the document.

An enzyme is a protein that catalyses or accelerates a biochemical reaction without altering the nature of the reaction. Enzymes may be added to food to perform a technological function in the manufacturing, processing, preparation, treatment, packaging, transport or storage. As an example, food enzymes can be used in certain cases as alternatives to food additives in improving the texture, appearance or nutritional value of food, as well as helping in certain food production processes (e.g. cheese making or beer brewing).

    详情见:http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1211902439397.htm?WT.mc_id=EFSAHL01 

本文由食品伙伴网编译,供网友参考,食品伙伴网提供欧盟、美国、英国、俄罗斯、日本、韩国、东南亚、西班牙等国家或地区的进出口合规咨询服务,欢迎垂询:0535-2129301,Email:vip@foodmate.net、news@foodmate.net.

日期:2009-04-16
 

声明:

本网转载内容均已注明出处,转载目的在于传递更多信息,并不代表本网赞同其观点和对其真实性负责。
※ 如果有侵权或其他问题,请联系电话:0535-2122172

 
[ 信息动态搜索 ]  [ 告诉好友 ]  [ 打印本文 ]  [ 关闭窗口 ]

 

 
行业相关食品资讯
 
地区相关食品资讯