# Safety evaluation of the food enzyme lysozyme from hens' eggs

## TL;DR

This study evaluates the safety of lysozyme from hens' eggs used as a food enzyme and concludes it is safe under intended conditions, though it may cause allergic reactions in egg-allergic individuals.

## Contribution

The novelty lies in the safety assessment of lysozyme from hens' eggs as a food enzyme under specific usage conditions.

## Key findings

- The dietary exposure to lysozyme is up to 6.943 mg/kg body weight per day in European populations.
- Exposure levels are comparable to egg intake for most age groups but lower for children.
- Lysozyme is an allergen and may cause allergic reactions in egg-allergic individuals.

## Abstract

The food enzyme lysozyme (peptidoglycan N‐acetylmuramoylhydrolase; EC 3.2.1.17) is produced from hens' eggs by E.P.S. S.P.A. Egg Powder Specialists. No issue of concern was identified from the food enzyme manufacturing process. It is intended to be used in three food manufacturing processes. The dietary exposure was estimated to be up to 6.943 mg total organic solids/kg body weight per day in European populations. This exposure is lower than the intake of the corresponding fraction from eggs for infants, toddlers and children, and is comparable for adolescents, adults and the elderly. Lysozyme from egg is an allergen. The Panel considered that there is a risk of allergic reactions upon dietary exposure to this food enzyme for egg allergic individuals. Based on the data provided, the origin of the food enzyme and an exposure to the food enzyme comparable to the intake from eggs, the Panel concluded that the food enzyme lysozyme does not give rise to safety concerns, under the intended conditions of use.