摘要：经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起过敏反应的风险，尤其是对番茄过敏的个体，但这种情况发生的可能性很低。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：

核心提示：2024年12月18日，欧盟食品安全局就一种食品酶β-呋喃果糖苷酶（β-fructofuranosidase）的安全性评价发布意见。……（世界食品网-www.shijieshipin.com）

2024年12月18日，欧盟食品安全局就一种食品酶β-呋喃果糖苷酶（β-fructofuranosidase）的安全性评价发布意见。
据了解，这种食品酶是由非转基因酿酒酵母菌株CNCM I-3399生产的，旨在用于4种食品制造过程。
经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起过敏反应的风险，尤其是对番茄过敏的个体，但这种情况发生的可能性很低。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：
The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified Saccharomyces cerevisiae strain CNCM I-3399 by Kerry Ingredients & Flavours Ltd. The production strain qualifies for the qualified presumption of safety (QPS) approach for risk assessment. The food enzyme is intended to be used in four food manufacturing processes. Exposure was estimated to be up to 2.485 mg total organic solids/kg body weight (bw) per day in European populations. As the production strain qualifies for QPS, and in the absence of other concerns, the Panel considered that toxicological studies were not needed for the safety assessment of this food enzyme. A search for homology of the amino acid sequence of the food enzyme to known allergens was made and one match with a tomato allergen was found. The Panel considered that the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in tomato allergic individuals, cannot be excluded, but the likelihood is low. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.

来源：食品世界