§ 172.325 Bakers yeast protein.
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Title 21 CFR: Food and Drugs › Chapter I: FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES › Part 172: FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION › Subpart D: Special Dietary and Nutritional Additives › § 172.325: § 172.325 Bakers yeast protein.
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Bakers yeast protein may be safely used in food in accordance with the following conditions:
(a) Bakers yeast protein is the insoluble proteinaceous material remaining after the mechanical rupture of yeast cells of
Saccharomyces cerevisiae
and removal of whole cell walls by centrifugation and separation of soluble cellular materials.
(b) The additive meets the following specifications on a dry weight basis:
(1) Zinc salts less than 500 parts per million (ppm) as zinc.
(2) Nucleic acid less than 2 percent.
(3) Less than 0.3 ppm arsenic, 0.1 ppm cadmium, 0.4 ppm lead, 0.05 ppm mercury, and 0.3 ppm selenium.
(c) The viable microbial content of the finished ingredient is:
(1) Less than 10,000 organisms/gram by aerobic plate count.
(2) Less than 10 yeasts and molds/gram.
(3) Negative for
Salmonella, E. coli,
coagulase positive
Staphylococci, Clostridium perfringens, Clostridium botulinum,
or any other recognized microbial pathogen or any harmful microbial toxin.
(d) The ingredient is used in food as a nutrient supplement as defined in § 170.3(o)(20) of this chapter.
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