FDSC 515 Lecture Notes - Lecture 15: Cheese Ripening, Xylose Isomerase, Rennet
27 Apr 2016
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Document Summary
Enzymes are considered natural and safe since they are components of agricultural material (up until mid 80"s -> change of perception) Events leading to changes in perception of enzyme safety i) Effects of enzymes added to detergents => inhalation of enzyme dust as well as prolonged contact with the skin a. b. Dust from detergent can cause asthma via disruption of mucous membrane. Detergent can cause skin irritation ii) iii) iv) v) Effects of enzymes incorporated into cosmetic products (e. g. , facial hair removing cream) Microorganisms may produce proteins that can elicit allergenic type reactions. Individuals most at risk from enzyme hazards include those in the baked goods industry, meat processing industry, animal feed industry, detergent industry and the enzyme manufacturing industry. Therefore, enzymes must be evaluated for both their benefits and their safety. Only 2 enzymes are considered as additives (lysozyme & invertase), the rest are considered as processing aids. Fao/who doesn"t distinguish between enzymes as processing aids or additives.
