Safety evaluation of an extension of use of the food enzyme thermolysin from the non-genetically modified
Anoxybacillus caldiproteolyticus
EC 3.4.24.27
EFSA‐Q‐2016‐00083
EFSA‐Q‐2023‐00003
food enzyme
thermolysin
Journal
EFSA journal. European Food Safety Authority
ISSN: 1831-4732
Titre abrégé: EFSA J
Pays: United States
ID NLM: 101642076
Informations de publication
Date de publication:
Jul 2024
Jul 2024
Historique:
medline:
26
7
2024
pubmed:
26
7
2024
entrez:
25
7
2024
Statut:
epublish
Résumé
The food enzyme thermolysin (EC. 3.4.24.27) is produced with the non-genetically modified
Identifiants
pubmed: 39050025
doi: 10.2903/j.efsa.2024.8939
pii: EFS28939
pmc: PMC11267162
doi:
Types de publication
Journal Article
Langues
eng
Pagination
e8939Informations de copyright
© 2024 European Food Safety Authority. EFSA Journal published by Wiley‐VCH GmbH on behalf of European Food Safety Authority.
Déclaration de conflit d'intérêts
The Panel wishes to thank the following for the support provided to this scientific output: Andrew ChessonIf you wish to access the declaration of interests of any expert contributing to an EFSA scientific assessment, please contact interestmanagement@efsa.europa.eu.
Références
EFSA J. 2021 Oct 21;19(10):e06851
pubmed: 34721697
EFSA J. 2023 Jul 25;21(7):e08094
pubmed: 37496699
EFSA J. 2024 Feb 26;22(2):e8634
pubmed: 38410144