食品安全

出版物

搜索出版物

自定义文本
This Chemical and Technical Assessment summarizes data and information on the beta-glucanase enzyme preparation from Streptomyces violaceoruber expressing a beta-glucanase gene from the same species (beta-glucanase enzyme preparation) that was submitted to JECFA. This document also discusses published information relevant to the safety of beta-glucanase enzyme, including the S. violaceoruber production organism and details related to the manufacturing, specifications, use and use levels of the enzyme in food. This document uses the expression “beta-glucanase” to refer to the modified enzyme and its amino acid sequence, and the expression “beta-glucanase enzyme preparation” to refer to the products formulated for commercial use.
2021
This Chemical and Technical Assessment summarizes data and information on the collagenase enzyme preparation from Streptomyces violaceoruber expressing a collagenase gene from the same species (collagenase enzyme preparation) that was submitted to JECFA. This document also discusses published information relevant to the safety of collagenase enzyme, including the S. violaceoruber production organism and details related to the manufacturing, specifications, use and use levels of the enzyme in food. This document uses the expression “collagenase” to refer to the modified enzyme and its amino acid sequence, and the expression “collagenase enzyme preparation” to refer to the product formulated for commercial use.
2021
This Chemical and Technical Assessment summarizes data and information on riboflavin from Ashbya gossypii submitted to the Committee of the 89th JECFA meeting by BASF1 in a dossier dated 15 December 2019.The Committee evaluated riboflavin for the first time in 1959 (4th meeting) and published purity criteria for a product containing at least 98% of riboflavin "extracted from natural sources or manufactured synthetically”. A comprehensive safety evaluation followed in 1969 (13th meeting) as part of the work on “Food Colours Derived from Natural Sources”. Routes of production were not mentioned; the ADI was derived from a toxicological study published in 1942. Applying a safety factor of 100 to the No Observed Effect Level of 50 mg/kg bw/d from the...
2021
This Chemical and Technical Assessment summarizes data and information on the Phospholipase A2 (PLA2) enzyme preparation from Streptomyces violaceoruber expressing a PLA2 gene from the same species (PLA2 enzyme preparation) that was submitted to JECFA. This document also discusses published information relevant to the safety of PLA2 enzyme, including the S. violaceoruber production organism and details related to the manufacturing, specifications, use and use levels of the enzyme in food. This document uses the expression “PLA2” to refer to the modified enzyme and its amino acid sequence, and the expression “PLA2 enzyme preparation” to refer to the product formulated for commercial use.
2021
This Chemical and Technical Assessment summarizes data and information on the Ribonuclease P enzyme preparation from Penicillium citrinum (strain designation AE-RP) that was submitted to JECFA. This document also discusses published information relevant to the safety of the ribonuclease P enzyme, including the P. citrinum AE-RP production strain and details related to the manufacturing, specifications, use and use levels of the enzyme in food. This document uses the expression “ribonuclease P” to refer to the modified enzyme and its amino acid sequence, and the expression “ribonuclease P enzyme preparation” to refer to the product formulated for commercial use. Data and information related to Ribonuclease P from a second production strain, P. citrinum RP-4, was also submitted to JECFA for evaluation....
2021
The 'Information toolkit on food biotechnologies with a focus on food safety' serves as a basis to assist countries in addressing the general public’s concerns on food biotechnology and food safety, to support them in raising awareness of the science of food biotechnologies and food safety and to inform discussions and decisions. It consists of one handbook providing an instruction manual for the whole set of documents and ten booklets, referred to as tools, that cover background information, general information on the scientific aspects of food biotechnologies and food safety, the rationale behind the claimed benefits of genetically modified (GM) foods, GM food safety assessments and regulations.
2021
The third in a series of three meetings of an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens was held from 18 to 29 October 2021, with an additional day for the report finalization and adoption on 3 November 2021. The main purpose of this third meeting was to review and evaluate the evidence in support of precautionary labelling
2021
The virtual JEMRA meetings on the Prevention and Control of Microbiological Hazards in Fresh Fruits and Vegetables (Part 1 and Part 2) were convened to provide scientific advice on the general principles and relevant measures for control of microbiological hazards in fresh, ready-to-eat and minimally processed fruits and vegetables, including leafy vegetables, from primary production to point-of-sale.
2021
The Codex Committee on Food Hygiene (CCFH) has recognized the importance of providing sciencebased guidance on assuring consumer food safety related to use and reuse of water in food production and processing since 2016. To address the CCFH’s request for scientific advice on determining appropriate, sector-specific, fit-for-purpose advice on water sourcing, use and reuse, FAO and WHO convened a JEMRA meeting on the safety and quality of water use and reuse in the dairy sector (note: a JEMRA meeting on the Safety and Quality of Water Used in the Production of Fishery Products was convened concomitantly).
2021
A virtual meeting of the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) on the Safety and Quality of Water Used in the Production of Fishery Products was convened from 14 June to 2 July 2021 with three additional sessions on 29 July, 30 August, and 14 October 2021. This meeting was the fourth in a series of meetings examining appropriate and fit-for-purpose microbiological criteria for water sourcing during food production with application to fishery sectors. The main purpose of the meeting was to consider the safe use of water in the production of fish and fishery products and to identify possibilities for the reuse of water (note: a JEMRA meeting on the...
2021