据了解这种食物酶打算用于烘焙过程。根据烘焙过程中推荐的最大使用量和欧盟食品安全局综合欧洲食品消费数据库中的个人消费数据，估计欧洲人口每天膳食暴露于食物酶-总有机固体（ TOS ）的量为0.017mg TOS / kg体重。最终专家组得出结论，转基因枯草芽孢杆菌LMG S-24584菌株产生的食品酶1,4-β-内切木聚糖酶在预期的使用条件下不会引起安全问题。
部分原文报道如下：
The food enzyme endo‐1,4‐β‐xylanase （EC 3.2.1.8） is produced with the genetically modified Bacillus subtilis strain LMG S‐24584 by Puratos N. V. The genetic modifications do not give rise to safety concerns. The Panel noted that, although the production strain was not detected in the food enzyme, recombinant DNA was present in all batches of the food enzyme tested. The food enzyme is intended to be used in baking processes. based on the maximum use levels recommended for the baking processes and individual consumption data from the EFSA Comprehensive European Food Consumption Database, dietary exposure to the food enzyme-Total Organic Solids （TOS） was estimated to be up to 0.017 mg TOS/kg body weight （bw） per day in European populations. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rodents. A comparison of the no observed adverse effect level of 37 mg TOS/kg bw per day from this study with the dietary exposure results in a sufficiently high margin of exposure. The amino acid sequence of the food enzyme did not match those of known allergens. The Panel considered that, under the intended condition of use, the risk of allergic sensitisation and elicitation reactions upon dietary exposure to this food enzyme cannot be excluded, but the likelihood of such reactions occurring 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.
