The lactic acid bacteria, the food chain, and their regulation
Publikasjonsdetaljer
Tidsskrift : Trends in Food Science & Technology , vol. 15 , p. 498–505 , 2004
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0924-2244
Elektronisk
:
1879-3053
Publikasjonstype : Vitenskapelig artikkel
Lenker
:
DOI
:
doi.org/10.1016/j.tifs.2004.03...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
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.
