Evaluation of safety of enzymes produced by GM microorganisms
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international expert scientific committee that has been meeting since 1956, initially to evaluate the safety of food additives and later to also include the evaluation of contaminants, naturally occurring toxicants and residues of veterinary drugs in food. The Committee is in the process of developing guidelines on the safety evaluation of enzymes produced by genetically modified microorganisms. The guidelines should address what information is essential for different enzyme preparations and what details of molecular characterization of the producing microbial strain are necessary to allow adequate assessment of its safety. In advance of its next meeting (to be held on 1928 June 2007 in Geneva, Switzerland) comments on these considerations are welcome. See
ftp://ftp.fao.org/ag/agn/jecfa/jecfa68_call.pdf (page 9) or contact
[email protected] for more information.
