(相關資料圖)

據了解，這種食品酶是由轉基因琉球曲霉菌株FLZSC生產的，旨在用于生產果汁和其他水果或蔬菜產品的水果和蔬菜加工，以及用除葡萄以外的水果制造酒精飲料。

經過評估，專家小組認為，在預期的使用條件下，盡管可能性不大，但不能排除飲食暴露引起過敏反應的風險，尤其是對橄欖花粉過敏的個體。該小組得出結論，這種食品酶在預期使用條件下不會引起安全問題。部分原文報道如下：

The food enzyme pectinesterase (pectin pectylhydrolase, EC 3.1.1.11) is produced with the genetically modified Aspergillus luchuensis strain FLZSC by Advanced Enzyme Technologies Ltd. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. It is intended to be used in fruit and vegetable processing for the production of juices and other fruit or vegetable products, as well as in the manufacture of alcoholic beverages from fruits other than grapes. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.274 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 833 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 3,040. A search was made for the similarity of the amino acid sequence of the food enzyme to those of known allergens and three matches with respiratory allergens were found. The Panel considered that under the intended conditions of use, the risk of allergic reactions by dietary exposure, particularly in individuals sensitised to olive pollen, although unlikely, cannot be excluded. The Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.