Scientific Opinion on Safety and efficacy of Sel-Plex® (organic form of selenium produced by Saccharomyces cerevisiae CNCM I-3060) for all species

The selenised yeast produced by Saccharomyces cerevisiae CNCM I-3060 is authorized in the EU as a nutritional additive for all species. The current assessment was focused on the zootechnical consequences of the use of the additive claimed by the applicant. Concerning selenium deposition in animal tissues and products, the FEEDAP Panel concluded that (i) a certain increase of the selenium content of edible tissues and products is a characteristic consequence of Se supplementation to the diet principally independent from the source of dietary Se, (ii) Sel-Plex r is more effective than sodium selenite, and (iii) the higher relative potency of Sel-Plex r increases with higher Sel-Plex r levels. The better availability of Se in Sel-Plex r compared to other inorganic Se sources is based on the specific nutritional property of selenomethionine-effects typical of nutritional additives. The FEEDAP Panel concluded further that (i) there was no evidence that dietary supplementation with Sel-Plex r would further reduce lipid oxidation in meat or improve colour of animal products in comparison with inorganic Se, and (ii) the supplementation of feed with Se, regardless of the Se source, had no effect on the water binding capacity of meat. Consumer exposure was calculated for adults and children (age 1-3 years), based on P95 consumption values of consumers only from the Comprehensive European Food Consumption Database and adding background intake. Exposure of adults was below the UL (300 mu g/day) for all Se supplementation levels and both Se sources. For children the likely total exposure after consuming milk, meat and eggs from animals treated with 0.2-0.26 and 0.3-0.35 mg Se/kg feed from Sel-Plex r was 66 and 75 mu g/day (UL: 60 mu g/day), respectively. The FEEDAP Panel concluded that a maximum supplementation level of 0.2 mg Se/kg feed from Sel-Plex r is unlikely to result in a health risk for consumers. (C) European Food Safety Authority, 2011