Safety evaluation of the food enzyme lysozyme from hens' eggs

Abstract

The food enzyme lysozyme (peptidoglycan N-acetylmuramoylhydrolase; EC 3.2.1.17) is produced from hens' eggs by Bioseutica B.V. It is intended to be used in brewing processes, milk processing for cheese production as well as wine production. The dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 4.9 mg TOS/kg body weight per day. This exposure is lower than the intake of the corresponding fraction from eggs, for all population groups. The Panel considered that, under the intended conditions of use, the residual amounts of lysozyme in treated beers, cheese and cheese products and wine, may trigger adverse allergenic reactions in susceptible individuals. Based on the data provided, the origin of the food enzyme and an exposure to the food enzyme comparable to the intake from eggs, the Panel concluded that the food enzyme lysozyme does not give rise to safety concerns under the intended conditions of use, except for the known adverse allergic reactions that occur in susceptible individuals.

Keywords: EC 3.2.1.17; food enzyme; hens' egg; lysozyme; peptidoglycan N‐acetylmuramoylhydrolase.