食品伙伴網(wǎng)訊 據(jù)加拿大衛(wèi)生部消息，6月4日加拿大衛(wèi)生部發(fā)布通報(bào)，修訂許可食品酶列表，批準(zhǔn)以漢遜酵母（Hansenula polymorpha）為來源的己糖氧化酶用于部分奶酪、焙烤制品和乳制品，并自2013年6月4日起生效。

    部分原文報(bào)道如下：

    Health Canada's Food Directorate has completed a detailed safety assessment of a food additive submission seeking to enable the use of hexose oxidase from hansenula polymorpha （B13-HOX4-Mut45） as a food enzyme in certain cheese, bakery and milk products.

    Health Canada previously consulted on this assessment through its Technical Consultation on Health Canada's Proposal to Enable the Use of the Food Additive 'Hexose Oxidase' in pizza mozzarella cheese, part-skim pizza mozzarella cheese, ultra-heat treated milk, and dough for bread, baking and pasta.

    As no safety concerns were raised, either through this assessment, nor through the comments received during the corresponding consultation, the Department has enabled the use of hexose oxidase as described in the information document available below, by updating the List of Permitted Food Enzymes, effective June 4, 2013. The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this additive.

    原文鏈接：<http://www.hc-sc.gc.ca/fn-an/consult/nom-adm-0010/index-eng.php>