Year of publication 2022

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Place of publication Rome, Italy ;

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Pages 7p.

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Author Prepared by Stephan G. Walch, Ph.D., reviewed by Kristie Laurvick, M. S. and Jannavi Srinivasan, Ph.D.

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Publisher FAO ;

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Product type Document

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Edition 1

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Synopsis (short abstract) This Chemical and Technical Assessment summarizes data and information on the collagenase enzyme preparation from Streptomyces violaceoruber expressing a collagenase gene from the same species (collagenase enzyme preparation) that was submitted to JECFA. This document also discusses published information relevant to the safety of collagenase 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 “collagenase” to refer to the modified enzyme and its amino acid sequence, and the expression “collagenase enzyme preparation” to refer to the product formulated for commercial use.

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

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Language English

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