更多關(guān)于已證實(shí)屬于一般公認(rèn)為安全（GRAS）的可直接加入食品中的物質(zhì)種類，請(qǐng)點(diǎn)擊美國FDA 21 CFR 第184部分已證實(shí)屬于一般公認(rèn)為安全（GRAS）的可直接加入食品中的物質(zhì)種類匯總
§ 184.1983 Bakers yeast extract.
?。╝） Bakers yeast extract is the food ingredient resulting from concentration of the solubles of mechanically ruptured cells of a selected strain of yeast, Saccharomyces cerevisiae. It may be concentrated or dried.
（b） The ingredient meets the following specifications on a dry weight basis: Less than 0.4 part per million （ppm） arsenic, 0.13 ppm cadmium, 0.2 ppm lead, 0.05 ppm mercury, 0.09 ppm selenium, and 10 ppm zinc.
?。╟） The viable microbial content of the finished ingredient as a concentrate or dry material is:
?。?） Less than 10,000 organisms/gram by aerobic plate count.
（2） Less than 10 yeasts and molds/gram.
?。?） 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 as a flavoring agent and adjuvant as defined in §170.3（o）（12） of this chapter at a level not to exceed 5 percent in food.
?。╡） This regulation is issued prior to general evaluation of use of this ingredient in order to affirm as GRAS the specific use named.
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編輯：foodfagui