EU Assesses the Safety of Rennet Enzymes in Rumen of Cows, Goats, Lambs, and Water Buffaloes

The European Union (EU) has recently conducted a safety assessment of rennet enzymes found in the rumen of cows, goats, lambs, and water buffaloes. These enzymes, namely chymosin and pepsin A, are commonly used in milk processing for cheese production. The EU's evaluation aimed to determine the potential risks associated with their consumption. In this article, we will delve into the EU's assessment and its findings regarding the safety of these enzymes.

On February 15, 2024, the EU's food safety authority released its opinion on the safety evaluation of chymosin and pepsin A enzymes derived from the abomasum of various animal sources. The enzymes are intended for use in the production of cheese from milk. The expert panel, after careful evaluation, acknowledged that there might be a low possibility of allergic sensitization and elicitation reactions through dietary exposure. However, under the intended conditions of use, the panel concluded that the risk of these reactions occurring is minimal.

The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is sourced from Bos taurus, which is purchased from different rennet manufacturers by Laboratorios Arroyo S.A. The EU panel considered the enzyme's source, manufacturing process, and history of safe use and consumption. Based on available literature data, the panel determined that, although a complete exclusion of the risk of allergic sensitization and elicitation reactions is not possible, the likelihood of such reactions is low. Consequently, the panel concluded that the use of this food enzyme does not raise safety concerns when employed according to the intended conditions.

The EU's assessment of the safety of rennet enzymes found in the rumen of cows, goats, lambs, and water buffaloes has provided valuable insights. While there is a low possibility of allergic sensitization and elicitation reactions through dietary exposure, the risk is considered minimal under the intended conditions of use. This evaluation will contribute to ensuring the safety of cheese production processes involving these enzymes. It highlights the EU's commitment to upholding rigorous food safety standards and protecting consumer health.