Published 2004

Read in Norwegian

Publication details

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

Publisher : Elsevier

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

Publication type : Academic article

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

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


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.