食品伙伴網(wǎng)訊   據(jù)歐盟食品安全局消息，1月11日歐盟食品安全局就一種熱處理乳制品作為新型食品的安全性發(fā)布意見。

    該乳制品以xylanisolvens DSM 23964桿菌進行發(fā)酵，發(fā)酵后產(chǎn)品經(jīng)過75攝氏度熱處理一小時，確保發(fā)酵菌死亡。

    經(jīng)過評估，歐盟專家組認為，關于xylanisolvens DSM 23964菌的資料充分，在建議用途和建議的使用限量下該菌株是安全的。

    部分原文報道如下：

    Following a request from the European Commission, the EFSA NDA Panel was asked to carry out the additional assessment for 'pasteurised milk products fermented with Bacteroides xylanisolvens DSM 23964' as a novel food （NF） in the context of Regulation （EC） No 258/97. Pasteurised or ultra-high-temperature-treated milk is used for the fermentation process with B. xylanisolvens DSM 23964. After fermentation the product is heat treated for one hour at 75 °C to ensure the absence of viable B. xylanisolvens DSM 23964. The Panel considers the information provided on the identity and characterisation of B. xylanisolvens DSM 23964 to be sufficient. The production process encompasses standard techniques used by the dairy industry, is sufficiently described by the applicant and does not give rise to safety concerns.

    原文鏈接：http://www.efsa.europa.eu/en/efsajournal/pub/3956.htm