Exposure assessment of food enzymes
Exposure assessment of food enzymes
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DOI：
10.2903/j.efsa.2016.4581
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发表时间：
2016-11-01
期刊：
影响因子：
3.3
通讯作者：
Engel, Karl-Heinz
中科院分区：
文献类型：
--
作者：
Bolognesi, Claudia;Castle, Laurence;Engel, Karl-Heinz
在准备收到关于食品酵素的档案时，欧洲食品安全局食品接触材料、酵素、调味品和加工助剂小组于2009年出版了关于食品酵素风险评估中所预见的数据要求和方法的指南。根据在评估提交的档案方面获得的经验，专家小组注意到，最初旨在评估食品添加剂的预算方法不适合评估食品酵素。因此，小组承担了制定替代评估方法的任务。小组建议使用实际食物消费数据来评估膳食中对食品酵素的暴露情况。因此，EFSA综合欧洲食品消费数据库中报告的个人数据将用于评估食品酶档案。预计在对档案进行评价期间，将根据欧空局综合欧洲粮食消费数据库中报告的汇总统计数据，开发一个基于流程的工具。由于每个进程都需要关于几个输入参数的信息，预计该工具将与利益攸关方协作，在一段时间内逐个进程地推出。(C)2016年欧洲食品安全局。EFSA期刊由John Wiley and Sons Ltd代表欧洲食品安全局出版。
In preparation of receiving dossiers on food enzymes, in 2009, the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids published guidance on data requirements and methodologies foreseen in the risk assessment of food enzymes. Based on experiences gained in assessing submitted dossiers, the Panel noted that the Budget method, an approach originally designed to assess food additives, was not appropriate for the purpose of assessing food enzymes. Consequently, the Panel undertook the task of developing an alternative assessment methodology. The Panel recommends the use of actual food consumption data for the assessment of dietary exposure to food enzymes. Consequently, individual data reported in the EFSA Comprehensive European Food Consumption Database will be used in the evaluation of food enzyme dossiers. It is envisaged that, during the evaluation of dossiers, a process-based tool, based on summary statistics reported in the EFSA Comprehensive European Food Consumption Database, will be developed. As each process will require information on several input parameters, it is foreseen that the tool will be rolled out process-by-process over a period of time in collaboration with stakeholders. (C) 2016 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.