title: Guidelines for the safety assessment of microbial enzymes used in food.
abstract: The regulatory approach in the UK to the safety assessment of microbial enzymes has been reviewed. The Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) devised, in December 1992, a strategy based on toxicological testing of a representative batch of the final purified fermentation product and achieving a high standard of quality control through the development and maintenance of quality assurance specifications.
authors.affiliation: Department of Health, Health Environment and Food Division, London, UK.
authors.forename: J M
authors.initials: JM
authors.lastname: Battershill
mesh_terms: D001419:Bacteria / Q000201:enzymology; D004739:England; D004798:Enzymes / Q000009:adverse effects; D005516:Food Microbiology / Q000592:standards*; D005524:Food Technology / Q000592:standards*; D017408:Guidelines as Topic / Q000592:standards; D011786:Quality Control; D012449:Safety
chemical_list: D004798:Enzymes