Eu to assess the safety of lysozyme in eggs

On March 28, 2023, the European food safety agency issued a comment on the safety evaluation of the food enzyme lysozymey.It is understood that the food enzyme comes from eggs designed to make processes, milk processing of cheese and production of wine and vinegar.

The experts team concluded that the food enzyme does not cause safety problems in the expected use of the enzyme, except that the known adverse allergy reactions in the susceptible group are known. The reports are as follows:The food enzyme lysozyme (peptidoglycan N-acetylmuramoylhydrolase; EC 3.2.1.17) is produced with hens' eggs and submitted by DSM Food Specialties BV. It is intended to be used in brewing processes, milk processing for cheese production as well as wine and vinegar production. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 4.9 mg TOS/kg body weight per day. This exposure is lower than the intake of the corresponding fraction from eggs, for all population groups. Egg lysozyme is a known food allergen. The Panel considered that, under the intended conditions of use, the residual amounts of lysozyme in treated beers, cheese and cheese products as well as wine and wine vinegar may trigger adverse allergenic reactions in susceptible individuals. based on the data provided, the origin of the food enzyme and an exposure to the food enzyme comparable to the intake from eggs, the Panel concluded that the food enzyme lysozyme does not give rise to safety concerns under the intended conditions of use, except for the known adverse allergic reactions that occur in susceptible individuals.