The lactic acid bacteria, the food chain, and their regulation

Published 2004

Publication details

Journal : Trends in Food Science & Technology , vol. 15 , p. 498–505 , 2004

International Standard Numbers :
Printed : 0924-2244
Electronic : 1879-3053

Publication type : Academic article

Contributors : Axelsson, Lars; Hansen, Egon; Lahteenmaki, Liisa; Laulund, Svend; Lindgren, Sven; Mollet, Beat; Vuyst, Luc de; Wessels, Stephen; Wrigth, Atte vin

Links :
DOI : doi.org/10.1016/j.tifs.2004.03...

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Summary

This viewpoint deals with regulatory aspects of microbial cultures added to foods, and primarily the lactic acid bacteria (LAB). The authors propose a number of key principles for future regulation of these cultures by the European Union. These principles are supported by brief reviews of LAB taxonomy, safety, and consumer perception. Then, a review is given of advantages and drawbacks of current US and EU legislation and leads to a proposal for an EU system of generic approval of cultures. The system would be based on inventories of micro-organisms with wellestablished histories of safe use.