# Safety evaluation of an extension of use of the food enzyme glutaminase from the non‐genetically modified Bacillus amyloliquefaciens strain AE‐GT

## TL;DR

This paper evaluates the safety of expanding the use of a food enzyme produced by a non-genetically modified bacteria in additional food manufacturing processes.

## Contribution

The study confirms the safety of the food enzyme glutaminase under revised usage conditions across 18 food processes.

## Key findings

- Dietary exposure to the enzyme's total organic solids was estimated at up to 0.678 mg/kg body weight per day.
- The enzyme was deemed safe for use in 18 food manufacturing processes after an updated safety evaluation.
- Exposure calculations excluded two processes where the enzyme solids were removed from the final product.

## Abstract

The food enzyme glutaminase (l‐glutamine amidohydrolase; EC 3.5.1.2) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain AE‐GT by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in five food manufacturing processes. Subsequently, the applicant requested to extend its use to thirteen additional processes and to revise the use levels. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of eighteen food manufacturing processes. As the food enzyme–total organic solids (TOS) are removed from the final foods in two food manufacturing processes, the dietary exposure to the food enzyme–TOS was estimated only for the remaining sixteen processes. Dietary exposure was calculated to be up to 0.678 mg TOS/kg body weight per day in European populations. Based on the data provided for the previous evaluation and the revised dietary exposure in the present evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.