This Governmental Decree validates sanitary and hygienic requirements for the use of nutrients for yeasts and enzyme preparations authorized for use in food production. The scope application of sanitary and hygienic requirements shall be prevention of risks for human health by finished food products. For enzyme-producing microbial strains should be the following information: (a) information on taxonomic situation (bacterial species); (b) name, classification and original name; (c) available information on toxicity and pathogenicity of bacterial species (for group bacteria, in which conventional pathogenic bacteria are encountered); and (d) declaration of use of genetically modified bacteria in the production of enzyme preparations. According to safety indicators enzymatic means must comply with the following requirements: (a) the content of toxic elements does not exceed 5 mg/kg (lead); (b) enzymatic agents must not contain viable forms of enzymes; (c) enzymes of microbial and mushroom origin must not contain antibiotics; and (d) enzymes of fungal origin must not contain mitotoxins (aphthoxine B1, T-2 toxin, zaryalenone, ochratoxin A, sterogenic).
أرمينيا · 2014-10-30