FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BACTERIAL CATALASE
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A catalase is an enzyme in plant and animal tissues. It exerts a chemical reaction that converts hydrogen peroxide into water and oxygen. Derived from bacteria by a pure culture fermentation process, bacterial catalase may be used safely, according to the FDA, in destroying and removing hydrogen peroxide that has been used in the manufacture of cheese-providing "the organism Micrococcus Lysodeikticus from which the bacterial catalase is to be derived, is demonstrated to be nontoxic and nonpathogenic." The organism is removed from the bacterial catalase prior to the use of the catalase, the catalase to be used in the amount not in excess of the minimum required to produce its intended effect. No known toxicity.