E1105 — Lysozyme
E1105 (Lysozyme), a preservative, is rated "safe": no significant concern. An egg-white enzyme used as a preservative in cheese and wine. Allergen risk for people sensitive to egg, who must check labels carefully.
What is Lysozyme?
An enzyme extracted from egg white that breaks down bacterial cell walls. Used in hard cheeses (especially Italian and Dutch) to prevent late-blowing defects, and in some wines to control bacteria.
What does it do to the body?
People allergic to egg can react. The EU requires labels to declare it where it has been used, even in cheese and wine, since it is one of the 14 mandatory allergens.
What regulators say
EFSA confirmed safety at typical use levels. EU Regulation 1169/2011 requires labeling because of the egg-allergy risk.
Risk rating: Safe
Cleared by EFSA with no significant concern at typical dietary exposure. Common, well-studied, and not a reason to put a product back on the shelf.