食品工业用酶制剂的管理  

Regulatory management of enzyme prepartation for food industry

作　　者：张俭波 ZHANG Jianbo(China National Center For Food Safety Risk Assessment, Beijing 100022, China)

机构地区：[1]国家食品安全风险评估中心

出　　处：《生物产业技术》2019年第3期83-90,共8页Biotechnology & Business

摘　　要：在系统收集国际食品法典委员会(CAC)、欧盟、美国、澳大利亚、新西兰及我国食品工业用酶制剂相关管理法规、标准的基础上,从酶制剂的定义和概念、相关使用规定、酶制剂的质量规格要求、新的酶制剂品种的审批与安全性评价等四个方面综述了上述国际组织、国家或地区对于食品工业用酶制剂的管理情况。To review the management of enzyme prepartation for food industry in diff erent international organizations, countries and regions, the regulation and standards about the management of food enzyme in CAC, EU, USA, Australia New Zealand and China were collected. Based on the above information, the defi nition of food enzyme, the regulation for use of food enzyme, the specifi cations for food enzyme and the management and risk assessment of new food enzyme of each country or region were reviewed and analyzed.

关 键 词：食品工业 酶制剂 使用规定 质量规格要求 安全性评价 

分 类 号：TS202[轻工技术与工程—食品科学]