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

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

doi:10.1016/j.tifs.2004.03.003

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 journal › Review Article › peer-review

94 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 language	English
Pages (from-to)	498 - 505
Number of pages	8
Journal	Trends in Food Science and Technology
Volume	15
Issue number	10
DOIs	https://doi.org/10.1016/j.tifs.2004.03.003
Publication status	Published - 2004
MoE publication type	A2 Review article in a scientific journal

Keywords

lactic acid bacteria
regulation
EU

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10.1016/j.tifs.2004.03.003

Cite this

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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.",

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AU - Wessels, Stephen

AU - Axelsson, Lars

AU - Hansen, Egon B.

AU - De Vuyst, Luc

AU - Laulund, Svend

AU - Lähteenmäki, Liisa

AU - Lindgren, Sven

AU - Mollet, Beat

AU - Salminen, Seppo

AU - von Wright, Atte

PY - 2004

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N2 - 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.

AB - 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.

KW - lactic acid bacteria

KW - regulation

KW - EU

U2 - 10.1016/j.tifs.2004.03.003

DO - 10.1016/j.tifs.2004.03.003

M3 - Review Article

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JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

IS - 10

ER -

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

Abstract

Keywords

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