NDLI: The Safety of Lactic Acid Bacteria for Use in Foods

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The Safety of Lactic Acid Bacteria for Use in Foods

Content Provider	Scilit
Author	Obis, David Ouwehand, Arthur C.
Copyright Year	2019
Description	The empiric selection of lactic acid bacteria (LAB) by humans for food fermentations of animal- or plant-based dietary substrates has probably contributed, over the ages, to increase the security, safety, and quality of fermented foods around the world. Today, consumers can enjoy a very wide array of safe, wholesome, and enjoyable fermented food products, taking advantage of culinary traditions, popular use of home-made fermentation, and of the marketing of manufactured fermented food products. As a result, humans have throughout history extensively ingested foods with significant amounts of LAB, or foods containing products of their metabolism (Chilton et al. 2015; Bell et al. 2017; Sanlier et al. 2017). This use is at the same time without major or notable side effects reported in the scientific literature. LAB are widely seen as microorganisms that are inherently safe for human consumption, either directly and/or through their metabolites in fermented foods. The present chapter will focus on safety considerations and safe use for the general, healthy population of LAB in foods focusing on genera and species well documented and widely used in food fermentations: Lactobacillus spp., Lactococcus spp., Streptococcus thermophilus, Leuconostoc spp., Oenococcus spp., Pediococcus spp., Carnobacterium spp., and Enterococcus spp. to a lesser extent. Animal feed applications, uncommon LAB in food fermentations, yeasts, Bifidobacterium spp., and other considerations such as the safety assurance of probiotics are not considered in this chapter. Book Name: Lactic Acid Bacteria
Related Links	https://content.taylorfrancis.com/books/download?dac=C2017-0-61169-2&isbn=9780429057465&doi=10.1201/9780429057465-22&format=pdf
Ending Page	369
Page Count	15
Starting Page	355
DOI	10.1201/9780429057465-22
Language	English
Publisher	Informa UK Limited
Publisher Date	2019-04-08
Access Restriction	Open
Subject Keyword	Book Name: Lactic Acid Bacteria Agriculture and Animal Production Safety Fermented Food Fermentations Microorganisms Probiotics Animal
Content Type	Text
Resource Type	Chapter

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