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Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs.

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Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs.

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dc.contributor.author Lambré, Claude es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Bolognesi, Claudia es_ES
dc.contributor.author Cocconcelli, Pier Sandro es_ES
dc.contributor.author Crebelli, Riccardo es_ES
dc.contributor.author Gott, David Michael es_ES
dc.contributor.author Grob, Konrad es_ES
dc.contributor.author Lampi, Evgenia es_ES
dc.contributor.author Mengelers, Marcel es_ES
dc.contributor.author Mortensen, Alicja es_ES
dc.contributor.author Rivière, Gilles es_ES
dc.contributor.author Steffensen, Inger-Lise es_ES
dc.contributor.author Tlustos, Christina es_ES
dc.contributor.author van Loveren, Henk es_ES
dc.contributor.author Vernis, Laurence es_ES
dc.date.accessioned 2023-06-05T18:00:22Z
dc.date.available 2023-06-05T18:00:22Z
dc.date.issued 2022-01 es_ES
dc.identifier.uri http://hdl.handle.net/10251/193874
dc.description.abstract [EN] The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum (stomach) of suckling lambs, by Productos Nievi, SA. 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, from its manufacture, and based on the history of safe use and consumption, the Panel considered that toxicological data were not required and no exposure assessment was necessary. On the basis of literature data, the Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure could not be excluded, but the likelihood for this to occur was considered to be low. Based on the data provided, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use. es_ES
dc.description.sponsorship The Panel wishes to thank the following for the support provided to this scientific output: Ana Gomes, Simone Lunardi and Sandra Rainieri. es_ES
dc.language Inglés es_ES
dc.publisher Willey es_ES
dc.relation.ispartof EFSA Journal es_ES
dc.rights Reconocimiento - Sin obra derivada (by-nd) es_ES
dc.subject Food enzyme es_ES
dc.subject Rennet es_ES
dc.subject Chymosin es_ES
dc.subject EC 34234 es_ES
dc.subject Pepsin es_ES
dc.subject EC 34231 es_ES
dc.subject Abomasum es_ES
dc.subject Suckling lambs es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs. es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.2903/j.efsa.2022.7007 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Lambré, C.; Barat Baviera, JM.; Bolognesi, C.; Cocconcelli, PS.; Crebelli, R.; Gott, DM.; Grob, K.... (2022). Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs. EFSA Journal. 20(1):1-10. https://doi.org/10.2903/j.efsa.2022.7007 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.2903/j.efsa.2022.7007 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 10 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 20 es_ES
dc.description.issue 1 es_ES
dc.identifier.eissn 1831-4732 es_ES
dc.identifier.pmid 35035578 es_ES
dc.identifier.pmcid PMC8753582 es_ES
dc.relation.pasarela S\486689 es_ES


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