Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 15, Issue 10, Pages 498-505Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2004.03.003
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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. (C) 2004 Elsevier Ltd. All rights reserved.
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