2026年5月7日，欧盟食品安全局就一种食品酶α-淀粉酶的安全性评价发布意见。
据了解，这种食品酶是由转基因地衣芽孢杆菌菌株NZYM-BC生产的，旨在用于八种食品生产过程。
经过评估，专家小组得出结论，这种食品酶在预期使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme α-amylase (4-α-d-glucan glucanhydrolase; EC 3.2.1.1.) is produced with the genetically modified Bacillus licheniformis strain NZYM-BC by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in six food manufacturing processes. Subsequently, the applicant has requested to extend its use to include two additional processes and to extend, for one intended use, the range of raw materials to which the food enzyme may be added. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of eight food manufacturing processes. As the food enzyme–Total Organic Solids (TOS) are removed from the final foods in two processes, the dietary exposure to the food enzyme–TOS was estimated for the remaining six food manufacturing processes. It was estimated to be up to 0.108 mg TOS/kg body weight per day in European populations. based on the new data, the revised dietary exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.
