---
kind: "section"
citation: "21 C.F.R. § 184.1983"
title: "21"
number: "184.1983"
heading: "Bakers yeast extract."
url: "https://uscodex.org/cfr/21/184.1983"
---

# §184.1983. Bakers yeast extract.

- (a) Bakers yeast extract is the food ingredient resulting from concentration of the solubles of mechanically ruptured cells of a selected strain of yeast, Saccharomyces cerevisiae. It may be concentrated or dried.
- (b) **The ingredient meets the following specifications on a dry weight basis—** Less than 0.4 part per million (ppm) arsenic, 0.13 ppm cadmium, 0.2 ppm lead, 0.05 ppm mercury, 0.09 ppm selenium, and 10 ppm zinc.
- (c) **The viable microbial content of the finished ingredient as a concentrate or dry material is—**
  - (1) **Less than 10,000 organisms/gram by aerobic plate count.**
  - (2) **Less than 10 yeasts and molds/gram.**
  - (3) **Negative for <I>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 as a flavoring agent and adjuvant as defined in [§ 170.3(o)(12)](/cfr/21/170.3.md?p=o-12) of this chapter at a level not to exceed 5 percent in food.
- (e) This regulation is issued prior to general evaluation of use of this ingredient in order to affirm as GRAS the specific use named.

## Notes

### Authority

Authority: 21 U.S.C. 321, 342, 348, 371.

### Source

Source: 42 FR 14653, Mar 15, 1977, unless otherwise noted.