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

被引：78

作者：

Wessels, S

Axelsson, L

Hansen, EB

De Vuyst, L

Laulund, S

Lähteenmäki, L

Lindgren, S

Mollet, B

Salminen, S

von Wright, A

机构：

[1] Danish Toxicol Ctr, DK-2970 Horsholm, Denmark

[2] MATFORSK, Norwegian Food Res Inst, NO-1430 As, Norway

[3] Danisco AS, DK-1001 Copenhagen K, Denmark

[4] Free Univ Brussels, Res Grp Ind Microbiol, Fermentat Technol & Downstream Proc, B-1050 Brussels, Belgium

[5] Chr Hansen AS, DK-2970 Horsholm, Denmark

[6] VTT Biotechnol, FIN-02044 Espoo, Finland

[7] Natl Food Adm Toxicol Lab, SE-75126 Uppsala, Sweden

[8] Nestle Res Ctr, CH-1000 Lausanne, Switzerland

[9] Univ Turku, Degree Program Hlth Biosci & Funct Foods Forum, FIN-20014 Turku, Finland

[10] Univ Kuopio, Dept Biochem & Biotechnol, FIN-70211 Kuopio, Finland

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2004年 / 15卷 / 10期

关键词：

D O I：

10.1016/j.tifs.2004.03.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：498 / 505

页数：8

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