{"id":107087,"date":"2025-04-24T11:30:55","date_gmt":"2025-04-24T10:30:55","guid":{"rendered":"https:\/\/helloproject.es\/vigilancia\/revised-safety-evaluation-of-the-food-enzyme-endo%e2%80%90134%e2%80%90%ce%b2%e2%80%90glucanase-from-the-non%e2%80%90genetically-modified-cellulosimicrobium-funkei-strain-ae%e2%80%90tn-autoridad-eur\/"},"modified":"2025-04-24T11:30:55","modified_gmt":"2025-04-24T10:30:55","slug":"revised-safety-evaluation-of-the-food-enzyme-endo%e2%80%90134%e2%80%90%ce%b2%e2%80%90glucanase-from-the-non%e2%80%90genetically-modified-cellulosimicrobium-funkei-strain-ae%e2%80%90tn-autoridad-eur","status":"publish","type":"post","link":"https:\/\/helloproject.es\/vigilancia\/revised-safety-evaluation-of-the-food-enzyme-endo%e2%80%90134%e2%80%90%ce%b2%e2%80%90glucanase-from-the-non%e2%80%90genetically-modified-cellulosimicrobium-funkei-strain-ae%e2%80%90tn-autoridad-eur\/","title":{"rendered":"Revised safety evaluation of the food enzyme endo\u20101,3(4)\u2010\u03b2\u2010glucanase from the non\u2010genetically modified Cellulosimicrobium funkei strain AE\u2010TN AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES"},"content":{"rendered":"<p>The food enzyme endo\u20101,3(4)\u2010\u03b2\u2010glucanase (3\u2010(1\u20133;1\u20134)\u2010\u03b2\u2010D\u2010glucan 3(4)\u2010glucano\u2011hydrolase; EC 3.2.1.6) is produced with the non\u2010genetically modified (GM) Cellulosimicrobium funkei strain AE\u2010TN by Amano Enzyme Inc. The production organism belongs to a species implicated in opportunistic infections in humans. In a previous evaluation, the Panel did not consider the food enzyme safe due to the presence of viable cells of the production strain in the food enzyme. As a follow\u2010up, the applicant improved the quality assurance system by introducing a pressure check of the microfiltration step of the food enzyme manufacturing process and the production strain was no longer detected in new food enzyme batches. The Panel accepted the results. Based on the new data and the previous evaluation, the Panel concluded that the food enzyme endo\u20101,3(4)\u2010\u03b2\u2010glucanase produced with the non\u2010GM C.\u2009funkei strain AE\u2010TN does not give rise to safety concerns under the intended conditions of use.<\/p>","protected":false},"excerpt":{"rendered":"<p>The food enzyme endo\u20101,3(4)\u2010\u03b2\u2010glucanase (3\u2010(1\u20133;1\u20134)\u2010\u03b2\u2010D\u2010glucan 3(4)\u2010glucano\u2011hydrolase; EC 3.2.1.6) is produced with the non\u2010genetically modified (GM) Cellulosimicrobium funkei strain AE\u2010TN by Amano Enzyme Inc. The production organism belongs to a species implicated in opportunistic infections in humans. In a previous evaluation, the Panel did not consider the food enzyme safe due to the presence of viable [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8,5,6],"tags":[],"class_list":["post-107087","post","type-post","status-publish","format-standard","hentry","category-ayudas-y-subvenciones","category-noticias","category-publicaciones"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.9 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Revised safety evaluation of the food enzyme endo\u20101,3(4)\u2010\u03b2\u2010glucanase from the non\u2010genetically modified Cellulosimicrobium funkei strain AE\u2010TN AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES - bip4ex<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/helloproject.es\/vigilancia\/revised-safety-evaluation-of-the-food-enzyme-endo\u2010134\u2010\u03b2\u2010glucanase-from-the-non\u2010genetically-modified-cellulosimicrobium-funkei-strain-ae\u2010tn-autoridad-eur\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Revised safety evaluation of the food enzyme endo\u20101,3(4)\u2010\u03b2\u2010glucanase from the non\u2010genetically modified Cellulosimicrobium funkei strain AE\u2010TN AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES\" \/>\n<meta property=\"og:description\" content=\"The food enzyme endo\u20101,3(4)\u2010\u03b2\u2010glucanase (3\u2010(1\u20133;1\u20134)\u2010\u03b2\u2010D\u2010glucan 3(4)\u2010glucano\u2011hydrolase; EC 3.2.1.6) is produced with the non\u2010genetically modified (GM) Cellulosimicrobium funkei strain AE\u2010TN by Amano Enzyme Inc. 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