Method for Reducing or Inactivating Viral and Microbial Content in the Processes for the Manufacture of Pancreatin

摘要

A pancreatin preparation having reduced viral infectivity includes one or more pancreatin enzymes and peracetic acid (PAA). At least one pancreatin enzyme may be derived from an animal source such as a porcine pancreas gland. In a particular embodiment, the one or more pancreatin enzymes are selected from the group consisting of lipases, proteases, and amylases.