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

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    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

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    Keywords

    • lactic acid bacteria
    • regulation
    • EU

    Cite this

    Wessels, S., Axelsson, L., Hansen, E. B., 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, 15(10), 498 - 505. https://doi.org/10.1016/j.tifs.2004.03.003