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部分国家及国际组织食品用酶制剂管理现状 被引量：2

Regulations of enzyme preparations used in foods in some countries and international organizations in the world
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摘要 世界各国对食品用酶制剂的管理非常重视 ,特别是对微生物及转基因微生物生产的酶制剂的管理。为给我国的食品用酶制剂的管理提供借鉴 ,详细介绍了美国、欧盟和FAO WHO食品添加剂联合专家委员会 (JECFA)对食品用酶制剂的管理、安全评价 ,以及目前各国普遍认可并采用的安全评价转基因微生物生产食品用酶制剂的判断树。 The regulation of enzyme preparation used in foods has aroused great attention by governments worldwide, especially the microorganisms and genetically modified modified production strains. In order to strengthen the regulation of enzyme preparations in China, the article focuses on the recommendation of the regulations and safety evaluation of the United States, European Union and Joint FAO/WHO Expert Committee on Food Additives, the decision tree for evaluating the safety of microbially derived food enzymes as well.
作者 罗雪云
机构地区 中国疾控中心营养与食品安全所
出处 《中国食品卫生杂志》 2003年第3期194-201,共8页 Chinese Journal of Food Hygiene
关键词 食品 酶制剂 安全管理 美国 欧盟 安全评价 JECFA Food Enzymes Safety Management
分类号 R155 [医药卫生—营养与食品卫生学]
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参考文献10

  • 1FDA. Enzyme Preparations: Chemistry recommendations for food additive and GRAS affirmation petitions[ M]. Version1.1; 1993.
  • 2International Union of Biochemistry ( IUB). Enzyme nomenclature : Recommendations of the nomenclature committee of the international Union of biochemistry and molecular biology on the nomenclature and classification of enzymes [ M ].Academic Press, San Diego. 1992.
  • 3National Food Authority. Food Standards Code [ M ]. Commonwealth of Australia, 1996.
  • 4Food Chemical Codex [ M]. 4^th ed. Monograph Specifications, 1996.
  • 5Pariza M W, Foster E M. Determining the safety of enzymes used in food processing[J]. J Food Protect. 1983, 46:453--463.
  • 6Pariza M W,Johnson E A. Evaluating the safety of microbial enzyme preparations used in food Processing: Update for a new century[J]. Regulatory Toxicology and Pharmacology.2001, 33 : 173--186.
  • 7Scientific Committee for Food. Guidelines for the presentation of Data on food enzymes 27^th report series [ R]. EUR 14181 EN, 1992,13--22.
  • 8Joint FAO/WHO Expert Committee on Food Additives (JECFA). Environmental Health Criteria (EHC) 70 (1987)-Guidelines for assessing food enzyme preparations [ R ].1987.
  • 9Joint FAO/WHO Expert Committee on Food Additives (JECFA). Compendium of food additive specifications[J]. General Specifications for Enzyme Preparations Used Food Processing, 1992,1 : 1--3.
  • 10International food Biotechnology Council (IFBC). Safety evaluation of foods and food ingredients derived from microorganisms in biotechnologies and food: Assuring the safety of foods produced by genetic medification[J]. Regul Toxicol Pharmacol. 1990,12 : S1--S196.

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中国食品卫生杂志
2003年 第3期

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