[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2001]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR172.325]

[Page 43-44]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 172--FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION--Table of Contents
 
          Subpart D--Special Dietary and Nutritional Additives
 
Sec. 172.325  Bakers yeast protein.

    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

[[Page 44]]

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 Sec. 170.3(o)(20) of this chapter.