1. The strains of enzyme preparations should be strictly identified, and pathogenic bacteria and strains that may produce toxins should not be used.
2, can only be used with certain specifications of the food industry, professional enzyme preparation, shall not be arbitrary use of ordinary industrial enzyme preparation.
3, from the non-edible parts of plants and animals, enzyme preparations must be identified by toxicology.
4, from the unfamiliar non-pathogenic microorganisms made of enzyme preparations should be strictly toxicity identification.
5, the food industry can not be used and the therapeutic use of enzyme antigen similar enzyme preparations.