Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs
2023
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) | Claude Lambré | José Manuel Barat Baviera | Claudia Bolognesi | Pier Sandro Cocconcelli | Riccardo Crebelli | David Michael Gott | Konrad Grob | Evgenia Lampi | Marcel Mengelers | Alicja Mortensen | Gilles Rivière | Inger‐Lise Steffensen | Christina Tlustos | Henk Van Loveren | Laurence Vernis | Holger Zorn | Lieve Herman | Yrjö Roos | Natália Kovalkovičová | Yi Liu | Andrew Chesson
Abstract The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V. 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 or from its manufacture and based on the history of safe use and consumption, the Panel considered that toxicological data and the estimation of dietary exposure were not required. On the basis of literature data, the Panel considered that the risk of allergic reactions by dietary exposure could not be excluded, but the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
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