Abstract
Abstract The food enzyme chymotrypsin (EC 3.4.21.1) is produced with the genetically modified Bacillus licheniformis strain NZYM‐RH by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in six food manufacturing processes. Subsequently, the applicant has requested to extend its use to include four additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of 10 food manufacturing processes. The dietary exposure to the food enzyme–Total Organic Solids (TOS) was calculated to be up to 2.424 mg TOS/kg body weight per day in European populations. Based on the revised exposure estimation and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.