New microbial source for asparaginase safe, says FSANZ
A new microbial source for asparaginase has been assessed and declared safe by Food Standards Australia New Zealand (FSANZ).
Asparaginase can be used to reduce the risk of acrylamide formation, which can occur when frying or roasting food such as potatoes, coffee and cereal-based products.
The application relates to asparaginase sourced from a genetically modified strain of Bacillus subtilis.
“FSANZ has concluded that there are no public health and safety issues associated with using the enzyme preparation as a food processing aid,” said FSANZ Chief Executive Officer Steve McCutcheon.
Interested parties can make submissions on the application by 31 July 2015.
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