Evolving regulatory policies regarding food enzymes produced by recombinant microorganisms

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dc.authorid0000-0002-5689-8521en_US
dc.contributor.authorSutay Kocabaş, Didem
dc.contributor.authorGrumet, Rebecca
dc.date.accessioned2019-12-06T20:30:14Z
dc.date.available2019-12-06T20:30:14Z
dc.date.issued2019
dc.departmentKMÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionPubMed ID:31382817en_US
dc.descriptionWOS:000560634900001en_US
dc.description.abstractBio-based industries rely extensively on the use of enzymatic biocatalysts. The global market for industrial enzymes, of which approximately half is used for food applications, is estimated at $5.5 billion. Most enzymes used in food production worldwide are produced by recombinant DNA techniques. Production and use of food enzymes are regulated by three main bodies: the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives; the European Food Safety Authority; and the U.S. Food and Drug Administration. Regulation in the U.S. follows a largely product-oriented approach while the EU emphasizes production processes. Both systems have, or are developing, lists of approved enzymes to facilitate trade while protecting consumer health and welfare. This paper compares regulatory policies, and presents the growing food industry in Turkey as a case study of a national system responding to the food enzyme production and regulatory landscape.en_US
dc.description.sponsorshipU.S. Department of Agriculture Faculty of Arts and Sciences: 011243-00001 U.S. Department of Agriculture Cement Association of Canada European Commission Research and Developmenten_US
dc.description.sponsorshipThis work was supported by the United States Department of Agriculture (USDA) Foreign Agriculture Service (FAS) for the Norman Borlaug Fellowship (Award No. 011243-00001) awarded to Dr. Didem SUTAY KOCABAŞ. The authors would like to thank to Prof. Zeynep USTUNOL for her support as the principal mentor during the fellowship program. They would like to acknowledge the valuable contributions from Prof.Dr. Zümrüt Begüm ÖGEL. The authors are also thankful to Karamanoğlu Mehmetbey University for giving Dr. Didem SUTAY KOCABAŞ the opportunity to perform research at Michigan State University.en_US
dc.identifier.citationSutay, K. D., Grumet, R. (2019). Evolving regulatory policies regarding food enzymes produced by recombinant microorganisms. Gm Crops & Food, 10, 4, 191-207.
dc.identifier.doi10.1080/21645698.2019.1649531
dc.identifier.issn2164-5698
dc.identifier.issn2164-5698en_US
dc.identifier.issn2164-5701en_US
dc.identifier.pmid31382817
dc.identifier.scopus2-s2.0-85070512659
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://dx.doi.org/10.1080/21645698.2019.1649531
dc.identifier.urihttps://hdl.handle.net/11492/2042
dc.identifier.wosWOS:000560634900001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorSutay Kocabaş, Didem
dc.language.isoen
dc.publisherTaylor and Francis Ltd.en_US
dc.relation.journalGM Crops & Food Biotechnology in Agriculture and the Food Chainen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood Enzymesen_US
dc.subjectPolicyen_US
dc.subjectRecombinant Microorganismsen_US
dc.subjectRegulationen_US
dc.subjectTurkeyen_US
dc.titleEvolving regulatory policies regarding food enzymes produced by recombinant microorganismsen_US
dc.typeReview Article

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