Scientists evaluated the safety of AMP deaminase, an enzyme used in food processing for yeast and mushroom extract production. The enzyme is produced from a naturally occurring bacterium and is intended to help break down adenosine monophosphate during food manufacturing. Through extensive testing including genetic mutation tests and animal studies, researchers found no safety concerns when used at recommended levels in food processing. The amount of enzyme that consumers might ingest through food is far below levels that could cause any adverse effects.