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RIBONUCLEASE P ENZYME PREPARATION FROM PENICILLIUM CITRINUM, Chemical and Technical Assessment, 92nd JECFA

Year of publication 2022

Place of publication Rome, Italy ;

Pages 6p.

Author Prepared by Kristie Laurvick, M. S., reviewed by Jannavi R. Srinivasan, Ph.D.

Publisher FAO ;

Product type Document

Edition 1

Synopsis (short abstract) This Chemical and Technical Assessment summarizes data and information on the Ribonuclease P enzyme preparation from Penicillium citrinum (strain designation AE-RP) that was submitted to JECFA. This document also discusses published information relevant to the safety of the ribonuclease P enzyme, including the P. citrinum AE-RP production strain and details related to the manufacturing, specifications, use and use levels of the enzyme in food.

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Language English

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