21 CFR §184.1983

1. (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.
2. (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.
3. (c)The viable microbial content of the finished ingredient as a concentrate or dry material is:
   1. (1)Less than 10,000 organisms/gram by aerobic plate count.
   2. (2)Less than 10 yeasts and molds/gram.
   3. (3)Negative for Salmonella, E. coli, coagulase positive Staphylococci, Clostridium perfringens, Clostridium botulinum, or any other recognized microbial pathogen or any harmful microbial toxin.
4. (d)The ingredient is used as a flavoring agent and adjuvant as defined in § 170.3(o)(12) of this chapter at a level not to exceed 5 percent in food.
5. (e)This regulation is issued prior to general evaluation of use of this ingredient in order to affirm as GRAS the specific use named.