Regulatory and Safety Requirements for Food Cultures

被引：66

作者：

Laulund, Svend ^{[1
]}

Wind, Anette ^{[1
]}

Derkx, Patrick M. F. ^{[1
]}

Zuliani, Veronique ^{[2
]}

机构：

[1] Chr Hansen AS, Boge Alle 10, DK-2970 Horsholm, Denmark

[2] Chr Hansen SAS, Route Aulnay, F-91180 St Germain Les Arpajon, France

来源：

MICROORGANISMS | 2017年 / 5卷 / 02期

关键词：

food cultures; regulation; safety;

D O I：

10.3390/microorganisms5020028

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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.

引用

页数：14

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