Results 91 to 100 of about 24,167 (293)

Safety evaluation of the food enzyme abstract aspergillopepsin I from the non‐genetically modified Aspergillus niger strain CCTCC M 2023234

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme aspergillopepsin I (EC 3.4.23.18) is produced with the non‐genetically modified Aspergillus niger strain CCTCC M 2023234 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism. The food enzyme is intended to be used in eight food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Yi Liu   +14 more
wiley   +1 more source

Public health risk due to aflatoxin and fumonisin contamination in rice in the Mekong Delta, Vietnam [PDF]

, 2023
Lien Thi Kim Phan, Sarah De Saeger, Mia Eeckhout, Liesbeth Jacxsens   +3 more
openalex   +1 more source

Safety evaluation of the food enzyme papain from the latex of Carica papaya L.

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme papain (EC 3.4.22.2) is extracted from the latex of unripe Carica papaya L. by Nagase (Europe) GmbH. It is intended to be used in six food manufacturing processes. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 1.112 mg TOS/kg body weight per day. This exposure is up to one order of
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize Solano, Henk Van Loveren, Laurence Vernis, Ana Criado, Cristina Fernández Fraguas Cristina, Daniele Cavanna, Yi Liu   +16 more
wiley   +1 more source

Safety evaluation of the food enzyme papain, a cysteine endopeptidase complex from the latex of Carica papaya L.

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme is a cysteine endopeptidase complex, containing papain (EC 3.4.22.2), chymopapain (EC 3.4.22.6), caricain (EC 3.4.22.30) and glycyl endopeptidase (EC 3.4.22.25), obtained from the latex of unripe Carica papaya L. by Troplandis BVBA. Dietary exposure was evaluated for seven food manufacturing processes and was estimated to be up
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Integrating gene expression, ecology and mycotoxin production by Fusarium and Aspergillus species in relation to interacting environmental factors [PDF]

, 2016
Environmental factors, such as water availability (water activity, aw), temperature and their interactions, have a significant impact on the life cycle of mycotoxigenic fungi.
Magan, Naresh, Medina-Vayá, Ángel
core   +1 more source

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism. It is intended to be used in six food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

Foods, 2020
Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic, teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs causes diseases worldwide.
Sofia Agriopoulou, Eygenia Stamatelopoulou, Theodoros Varzakas   +2 more
doaj   +1 more source

Occurrence and potential transfer of mycotoxins in gilthead sea bream and Atlantic salmon by use of novel alternative feed ingredients [PDF]

, 2015
Plant ingredients and processed animal proteins (PAP) are suitable alternative feedstuffs for fish feeds in aquaculture practice, although their use can introduce contaminants that are not previously associated with marine salmon and gilthead sea bream ...
Beltrán Iturat, Eduardo, Berntssen, Marc H. G., Hernandez, Felix, Karalazos, Vasileios, Nácher Mestre, Jaime, Pérez Sánchez, Jaume, Serrano, Roque, Silva, Joana   +7 more
core   +1 more source

Analysis of Beer for Fumonisins

Journal of Food Protection, 1995
Forty-one samples of beer were analyzed for fumonisins B1 and B2 (FB1 and FB2) using an immunoaffinity column cleanup followed by liquid chromatographic (LC) analysis. These samples included three later brand resamplings. All LC analyses were carried out using o-phthaldialdehyde/2-mercaptoethanol (OPA/MCE) and/or 4-fluoro-7-nitrobenzofurazan (NBD-F ...
Peter M, Scott, Guillaume A, Lawrence
openaire   +2 more sources

Biocontrol of Aspergillus and Fusarium Mycotoxins in Africa: Benefits and Limitations

Toxins, 2019
Fungal contamination and the consequent mycotoxin production is a hindrance to food and feed safety, international trade and human and animal health.
Victor Kagot, Sheila Okoth, Marthe De Boevre, Sarah De Saeger   +3 more
doaj   +1 more source