Les jacheres longues pâturées dans les Andes. Acquis interdisciplinaires

Dans cet essai de rédaction commune est présentée la synthese d'une recherche d'équipe sur la dynamiquedes jacheres. En filigrane apparaí't un cheminement interdisciplinaire ou sont convoquées à la fois sciencesagronomiques et sciences sociales. Confrontés à la difficulté de définir la jachere sur un même teITain -une communauté paysanne aymara des hauts plateaux de Bolivie -, un agronome et un anthropologuecherchent à comprendre à la fois I'étonnante persistance de la durée de la jachere (10 ans) et lesmodifications qu' a subi son mode de gestion collective. Pour répondre àces questions communes, chacuna mobilisé dans le dialogue qui s' est instauré ses connaissances disciplinaires (aptitude du sol à produireselon I'âge de la jachere, histoire de I'acces à la teITe, analyse des pratiques et représentations sociales).Il apparaí't que les changements observés ne débouchent pas tant sur une réduction de la durée de lajachere - celle-ci définit un cycle fixe, à la fois mémoire et histoire de la communauté - que sur desrestrictions et des différenciations dans l'acces à l'espace. Ces résultats sont issus d'une pratique deregards croisés qui ont alimenté le dialogue entre les chercheurs tout a long de l'enquête, défiinterdisciplinaire puisqu'il a faliu démêler l'écheveau de causalités multiples, aux temporalités diverseset unies par des relations complexes et dynamiques

Safety evaluation of the food enzyme rennet paste from the abomasum of suckling goats, lambs and calves

[EN] The food enzyme rennet paste containing chymosin (EC 3.4.23.4), pepsin A (EC 3.4.23.1) and triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is prepared from the abomasum of suckling goats, lambs and calves by Caglificio Clerici S.p.A. The food enzyme is intended to be used in milk processing for cheese production. As no concerns arise from the animal source of the food enzyme, from its manufacture, and based on the history of safe use and consumption, the Panel considers that toxicological data were not required and no exposure assessment was necessary. On the basis of literature data, the Panel considers that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure could not be excluded, but the likelihood is considered to be low. Based on the data provided, the Panel concludes that this food enzyme does not give rise to safety concerns under the intended conditions of use.Lambré, C.; Barat Baviera, JM.; Bolognesi, C.; Cocconcelli, PS.; Crebelli, R.; Gott, DM.; Grob, K.... (2021). Safety evaluation of the food enzyme rennet paste from the abomasum of suckling goats, lambs and calves. EFSA Journal. 19(12):1-11. https://doi.org/10.2903/j.efsa.2021.7006S111191

Safety evaluation of the food enzyme maltogenic alpha-amylase from the genetically modified Saccharomyces cerevisiae strain LALL-MA

[EN] The food enzyme maltogenic alpha-amylase (4-alpha-D-glucan a-maltohydrolase; EC 3.2.1.133) is produced with the genetically modified Saccharomyces cerevisiae strain LALL-MA by Lallemand Baking Solutions. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in baking processes. Based on the maximum use level recommended for the baking processes and individual data from the EFSA Comprehensive European Food Consumption Database, dietary exposure was estimated to be up to 0.059 mg total organic solids (TOS)/kg body weight per day in European populations. As the production strain of S. cerevisiae meets the requirements for a Qualified Presumption of Safety (QPS) approach, no toxicological data are required. Similarity of the amino acid sequence of the food enzyme to those of known allergens was searched and six matches were found. The Panel considered that under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is considered to be low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use. (C) 2021 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.Silano, V.; Barat Baviera, JM.; Bolognesi, C.; Cocconcelli, PS.; Crebelli, R.; Gott, DM.; Grob, K.... (2021). Safety evaluation of the food enzyme maltogenic alpha-amylase from the genetically modified Saccharomyces cerevisiae strain LALL-MA. EFSA Journal. 19(2):1-14. https://doi.org/10.2903/j.efsa.2021.6434S11419

Safety evaluation of a food enzyme containing trypsin, chymotrypsin, elastase and carboxypeptidase from porcine pancreas

[EN] The food enzyme is a protease complex, containing trypsin (EC 3.4.21.4), chymotrypsin (EC 3.4.21.1), pancreatic elastase (EC 3.4.21.36) and carboxypeptidase B (EC 3.4.17.2), obtained from porcine pancreas by Neova Technologies Inc. The food enzyme is intended to be used for hydrolysis of whey proteins employed as ingredients of infant formulae, follow-on formulae and in food for special medical purposes (tube feeding). Based on maximum use levels and the maximum permitted protein content in infant formula, dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be 36 mg TOS/kg body weight (bw) per day for infants. The Panel estimates that this value covers all population groups. In the toxicological evaluation, clinical studies with pharmaceutical preparations containing pancreatic enzymes were considered. Hypersensitivity to the pharmaceuticals was identified as the major side effect. However, the intact enzymes are removed during preparation of food products; therefore, the Panel considers that the likelihood of adverse effects of the intact enzyme to occur is small. Low molecular weight peptides derived from the enzyme are still likely to be present in the protein hydrolysate. The Panel considered that a risk of allergic sensitisation to these peptides after consumption of products prepared by hydrolysis of milk, cannot be excluded in infants, but the likelihood to occur is considered to be low. Based on the origin of the food enzyme from edible parts of animals, the data provided by the applicant, supported by the evaluation of clinical studies with pharmaceutical preparations based on pancreatic enzymes, the Panel concluded that the porcine pancreatic enzymes do not give rise to safety concern under the intended conditions of use. (c) 2021 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.Silano, V.; Barat Baviera, JM.; Bolognesi, C.; Cocconcelli, PS.; Crebelli, R.; Gott, DM.; Grob, K.... (2021). Safety evaluation of a food enzyme containing trypsin, chymotrypsin, elastase and carboxypeptidase from porcine pancreas. EFSA Journal. 19(1):1-15. https://doi.org/10.2903/j.efsa.2021.6368S11519

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

Publisher PD

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB-200SF’

Publisher PD

Safety assessment of the active substance selenium nanoparticles, for use in active food contact materials

Publisher PD

Safety assessment of the substance [3-(2,3-epoxypropoxy)propyl]trimethoxy silane, for use in food contact materials

Publisher PD

Safety assessment of the process 'Gneuss 1', based on Gneuss technology, used to recycle post-consumer PET into food contact materials

Publisher PD

Safety assessment of the process ‘Morssinkhof Plastics’, used to recycle high-density polyethylene and polypropylene crates for use as food contact materials

Publisher PD