Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of calves and cows

• Main Authors: 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, Magdalena Andryszkiewicz, Yi Liu, Joaquim Maya, Sandra Rainieri, Andrew Chesson
• Format: Article
• Language: English
• Published: Wiley 2021-06-01
• Series: EFSA Journal
• Subjects: Chymosin; EC 3.4.23.4; pepsin; EC 3.4.23.1; abomasum; calf
• Online Access: https://doi.org/10.2903/j.efsa.2021.6636

Abstract The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is produced from the abomasum of Bos taurus purchased from different rennet manufacturers by Laboratorios Arroyo S.A. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the source of the food enzyme, from its manufacture, and based on the history of safe use and consumption, the Panel considered that toxicological data were not required, and no exposure assessment was necessary. On the basis of literature data, the Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure could not be excluded, but the likelihood for this to occur was considered to be 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.