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DocumentOther documentβ-glucanase from Streptomyces violaceoruber
Specifications Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 92nd Meeting 2021
2022Also available in:
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DocumentOther documentPhospholipase A2 from Streptomyces violaceoruber
Specifications Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 92nd Meeting 2021
2022Also available in:
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DocumentOther documentPHOSPHOLIPASE A2 (PLA2) ENZYME PREPARATION FROM STREPTOMYCES VIOLACEORUBER EXPRESSING A GENE ENCODING PLA2 FROM S. VIOLACEORUBER, Chemical and Technical Assessment (CTA), 92nd JECFA 2022
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No results found.This Chemical and Technical Assessment summarizes data and information on the Phospholipase A2 (PLA2) enzyme preparation from Streptomyces violaceoruber expressing a PLA2 gene from the same species (PLA2 enzyme preparation) that was submitted to JECFA. This document also discusses published information relevant to the safety of PLA2 enzyme, including the S. violaceoruber production organism and details related to the manufacturing, specifications, use and use levels of the enzyme in food. This document uses the expression “PLA2” to refer to the modified enzyme and its amino acid sequence, and the expression “PLA2 enzyme preparation” to refer to the product formulated for commercial use.
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Brochure, flyer, fact-sheetBrochureGlobal Forest Resources Assessment 2020
Key findings
2020This publication contains the main findings of the Global Forest Resources Assessment 2020 (FRA 2020). The data in FRA 2020 have been obtained through a transparent, traceable, reporting process and a well- established network of officially nominated national correspondents. The information provided by FRA presents a comprehensive picture of the world's forests and the ways the resource is changing. Such a clear global picture supports the development of sound policies, practices and investements affecting forests and forestry. -
Book (stand-alone)Technical studyPrecision fermentation
With a focus on food safety
2025Also available in:
No results found.The term “precision fermentation” is often used to describe specific fermentation processes for a targeted and efficient production of food ingredients. The term is increasingly used for the production of compounds traditionally sourced from animals. While such processes have been around for a while, the term precision fermentation is relatively new. However, there is no internationally agreed definition, and this may hamper communication among those wishing to discuss the processes of precision fermentation, particularly the food safety competentauthorities. A wide variety of food ingredients can be produced through precision fermentation. Identifying the general characteristics of precision fermentation production processes and the potential associated hazards can be a first useful step for competent authorities to initiate regulatory actions. To this end, precision fermentation production processes have been studied through an in-depth literature synthesis and existing regulatory frameworks applicable to precision fermentation derived food products were collected from various jurisdictions. Although the definitions vary, the study revealed that precision fermentation can be well explained by a generic production process. It was also understood that many countries have been taking a similar regulatory approach to ensure the food safety of products derived from precision fermentation. The document can serve as a reference point for countries that would like to consider adopting relevant food safety regulatory approaches for precision fermentation derived food products, from reflecting on the appropriate definitions to identifying the needs for food safety assessments and other necessary regulatory actions. -
Book (series)YearbookWorld Food and Agriculture – Statistical Yearbook 2024 2024
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No results found.The Statistical Yearbook 2024 offers a synthesis of the major factors at play in the global food and agricultural landscape. Statistics are presented in four thematic chapters, covering the economic importance of agricultural activities, inputs, outputs and factors of production, their implications for food security and nutrition and their impacts on the environment. The Yearbook is meant to constitute a primary tool for policymakers, researchers and analysts, as well as the general public interested in the past, present and future path of food and agriculture.