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Regulatory and Safety Requirements for Food Cultures

The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring the safe use of food cultures which has to be guara...

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Detalles Bibliográficos
Autores principales: Laulund, Svend, Wind, Anette, Derkx, Patrick M. F., Zuliani, Véronique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488099/
https://www.ncbi.nlm.nih.gov/pubmed/28545249
http://dx.doi.org/10.3390/microorganisms5020028
Descripción
Sumario:The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring the safe use of food cultures which has to be guaranteed by the food culture supplier. Here we highlight national differences in regulations and review a list of methods and methodologies to assess the safety of food cultures at strain level, at production, and in the final product.