食品伙伴网讯 2019年4月26日，欧盟食品安全局发布关于来自转基因菌株 PRF的食品酶磷脂酶C（phospholipase C）安全性的评估结果。

　　据了解，这种磷脂酶C用于油脂脱胶加工。经过评估，专家小组得出结论，在预期使用条件下，这种食品酶不会引起安全问题。

　　部分原文报道如下：

　　The food enzyme phospholipase C （EC 3.1.4.3） is produced with a genetically modified Komagataella phaffii （formerly Pichia pastoris） （strain PRF） by DSM. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. This phospholipase C is intended to be used in fats and oils processing for degumming. The residual amounts of total organic solids （TOS） are removed during refinement steps applied during fats and oils processing. Consequently, no dietary exposure was calculated. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rats. The Panel identified a no observed adverse effect level （NOAEL） of at least 1,672 mg TOS/kg body weight per day, the highest dose tested. Similarity of the amino acid sequence to those of known allergens was searched and no match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood is considered to be low. based on the data provided and the removal of TOS during the fats and oils processing for degumming, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.