据了解，这种食品酶是由转基因威尼斯镰刀菌菌株NZYM-FG生产的，旨在用于乳制品加工中，以生产改良的乳蛋白。
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。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 trypsin (EC 3.4.21.4) is produced with the genetically modified Fusarium venenatum strain NZYM-FG by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in the processing of dairy products for the production of modified milk proteins. Dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 5.792 mg TOS/kg body weight (bw) per day in European populations. 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 of 4462 mg TOS/kg bw per day, the highest dose tested, which when compared with the estimated dietary exposure, resulted in a margin of exposure of at least 770. A search for the homology of the amino acid sequence of the trypsin to known allergens was made and matches with 11 respiratory and four injected allergens were found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded, but that 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.
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