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

Stephen Wessels (Corresponding Author), Lars Axelsson, Egon B. Hansen, Luc De Vuyst, Svend Laulund, Liisa Lähteenmäki, Sven Lindgren, Beat Mollet, Seppo Salminen, Atte von Wright

    Research output: Contribution to journalReview ArticleScientificpeer-review

    50 Citations (Scopus)

    Abstract

    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 well-established histories of safe use.
    Original languageEnglish
    Pages (from-to)498 - 505
    Number of pages8
    JournalTrends in Food Science and Technology
    Volume15
    Issue number10
    DOIs
    Publication statusPublished - 2004
    MoE publication typeA2 Review article in a scientific journal

    Fingerprint

    Food Chain
    food chain
    lactic acid bacteria
    Lactic Acid
    Bacteria
    consumer attitudes
    European Union
    Legislation
    laws and regulations
    taxonomy
    microorganisms
    Safety
    Food
    Equipment and Supplies
    microbial culture

    Keywords

    • lactic acid bacteria
    • regulation
    • EU

    Cite this

    Wessels, S., Axelsson, L., Hansen, E. B., De Vuyst, L., Laulund, S., Lähteenmäki, L., ... von Wright, A. (2004). The lactic acid bacteria, the food chain, and their regulation. Trends in Food Science and Technology, 15(10), 498 - 505. https://doi.org/10.1016/j.tifs.2004.03.003
    Wessels, Stephen ; Axelsson, Lars ; Hansen, Egon B. ; De Vuyst, Luc ; Laulund, Svend ; Lähteenmäki, Liisa ; Lindgren, Sven ; Mollet, Beat ; Salminen, Seppo ; von Wright, Atte. / The lactic acid bacteria, the food chain, and their regulation. In: Trends in Food Science and Technology. 2004 ; Vol. 15, No. 10. pp. 498 - 505.
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    Wessels, S, Axelsson, L, Hansen, EB, De Vuyst, L, Laulund, S, Lähteenmäki, L, Lindgren, S, Mollet, B, Salminen, S & von Wright, A 2004, 'The lactic acid bacteria, the food chain, and their regulation', Trends in Food Science and Technology, vol. 15, no. 10, pp. 498 - 505. https://doi.org/10.1016/j.tifs.2004.03.003

    The lactic acid bacteria, the food chain, and their regulation. / Wessels, Stephen (Corresponding Author); Axelsson, Lars; Hansen, Egon B.; De Vuyst, Luc; Laulund, Svend; Lähteenmäki, Liisa; Lindgren, Sven; Mollet, Beat; Salminen, Seppo; von Wright, Atte.

    In: Trends in Food Science and Technology, Vol. 15, No. 10, 2004, p. 498 - 505.

    Research output: Contribution to journalReview ArticleScientificpeer-review

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    AU - Lähteenmäki, Liisa

    AU - Lindgren, Sven

    AU - Mollet, Beat

    AU - Salminen, Seppo

    AU - von Wright, Atte

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    Wessels S, Axelsson L, Hansen EB, De Vuyst L, Laulund S, Lähteenmäki L et al. The lactic acid bacteria, the food chain, and their regulation. Trends in Food Science and Technology. 2004;15(10):498 - 505. https://doi.org/10.1016/j.tifs.2004.03.003