Guidelines for the safety assessment of microbial enzymes used in food
作者:
JonM. Battershill,
期刊:
Food Additives & Contaminants
(Taylor Available online 1993)
卷期:
Volume 10,
issue 5
页码: 479-488
ISSN:0265-203X
年代: 1993
DOI:10.1080/02652039309374172
出版商: Taylor & Francis Group
关键词: microorganism;enzyme;food;safety
数据来源: Taylor
摘要:
The regulatory approach in the UK to the safety assessment of microbial enzymes has been reviewed. The Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) devised, in December 1992, a strategy based on toxicological testing of a representative batch of the final purified fermentation product and achieving a high standard of quality control through the development and maintenance of quality assurance specifications.
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