Literature DB >> 30839062

Inventory of microbial species with a rationale: a comparison of the IDF/EFFCA inventory of microbial food cultures with the EFSA Biohazard Panel qualified presumption of safety.

F Bourdichon1, S Laulund2, P Tenning3.   

Abstract

In order to provide a harmonised preassessment to support risk assessment performed by the European Food Safety Authority (EFSA), the Biohazard Panel in 2007 published guidelines for evaluation of the safety of a strain included in the food chain, the Qualified Presumption of Safety (QPS). Since 2008, the Biohazard Panel has published on a regular basis an update of the microbial strains submitted for approval and extends the list of species which have been granted QPS status. The International Dairy Federation (IDF) and the European Food and Feed Cultures Association (EFFCA) have, since 2002, been conducting a project on the safety demonstration of microbial food cultures (MFCs). Following the publication of IDF Bulletin 377-2002, an inventory of MFCs was published in IDF Bulletin 455-2012 and updated most recently in IDF Bulletin 495-2018. These two lists developed by EFSA (QPS) and IDF/EFFCA both propose as an outcome an inventory of microbial species that are safe for human consumption. To avoid confusion when these two inventories are compared, this review attempts to explain the rationale that was used to develop them and explain how the two lists should be understood. © FEMS 2019.

Entities:  

Keywords:  food fermentation; food safety; inventory of microbial species; pathogenicity; taxonomy

Mesh:

Substances:

Year:  2019        PMID: 30839062     DOI: 10.1093/femsle/fnz048

Source DB:  PubMed          Journal:  FEMS Microbiol Lett        ISSN: 0378-1097            Impact factor:   2.742


  6 in total

Review 1.  Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods.

Authors:  Basista Rabina Sharma; Prakash M Halami; Jyoti Prakash Tamang
Journal:  Food Sci Biotechnol       Date:  2021-10-26       Impact factor: 2.391

Review 2.  The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health.

Authors:  Francesca De Filippis; Edoardo Pasolli; Danilo Ercolini
Journal:  FEMS Microbiol Rev       Date:  2020-07-01       Impact factor: 16.408

Review 3.  The Development of High-Quality Multispecies Probiotic Formulations: From Bench to Market.

Authors:  Lukas Grumet; Yorick Tromp; Verena Stiegelbauer
Journal:  Nutrients       Date:  2020-08-15       Impact factor: 5.717

Review 4.  Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens.

Authors:  Mduduzi P Mokoena; Cornelius A Omatola; Ademola O Olaniran
Journal:  Molecules       Date:  2021-11-22       Impact factor: 4.411

Review 5.  Probiotics, their action modality and the use of multi-omics in metamorphosis of commensal microbiota into target-based probiotics.

Authors:  Maryam Idrees; Muhammad Imran; Naima Atiq; Rabaab Zahra; Rameesha Abid; Mousa Alreshidi; Tim Roberts; Abdelmuhsin Abdelgadir; Muhammad Khalid Tipu; Arshad Farid; Oluwaseyi Abraham Olawale; Shakira Ghazanfar
Journal:  Front Nutr       Date:  2022-09-16

Review 6.  Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review.

Authors:  Yun Lu; Shuqi Xing; Laping He; Cuiqin Li; Xiao Wang; Xuefeng Zeng; Yifeng Dai
Journal:  Foods       Date:  2022-10-02
  6 in total

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