# Safety evaluation of the food enzyme phospholipase D from the non‐genetically modified Streptomyces netropsis strain DSM 40093

## TL;DR

This study evaluates the safety of a food enzyme produced by a non-genetically modified bacteria for use in modifying phospholipids from lecithin.

## Contribution

The novelty lies in the safety assessment of phospholipase D from Streptomyces netropsis for food use.

## Key findings

- The enzyme is free from viable cells of the production organism.
- No homology was found between the enzyme and known allergens.
- The enzyme is considered safe under intended use conditions.

## Abstract

The food enzyme phospholipase D (phosphatidylcholine phosphatidohydrolase; EC 3.1.4.4) is produced with the non‐genetically modified microorganism Streptomyces netropsis strain DSM 40093 by Chemi S.p.A. The food enzyme was considered free from viable cells of the production organism. The food enzyme is intended to be used in the production of modified phospholipids from lecithin. Since residual amounts of total organic solids of the food enzyme are removed by repeated washing steps, dietary exposure was not calculated and the toxicity testing was considered unnecessary. A search for the homology of the amino acid sequence of the phospholipase D to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded but that the likelihood is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.