Skip to product information
1 of 1

Bulletin of the IDF N° 455/ 2012: Safety Demonstration of Microbial Food Cultures (MFC) in Fermented Food Products

Regular price FREE
Regular price Sale price €0,00
Sale Sold out

Document info

pages 66
published date 24 March 2012
reference A most recent publication on this topic is available with the Bulletin of the IDF N° 495/2018: Inventory of microbial food cultures with safety demonstration in fermented food products.

Publication description

A Safety Assessment of Microbial Food Cultures with History of Use in Fermented Dairy Products

F. Bourdichon, B. Berger, S. Casaregola, C. Farrokh, J.C. Frisvad, M.L. Gerds, W.P. Hammes, J. Harnett, G. Huys, M. Kleerebezem, S. Laulund, A. Ouwehand, I.B. Powell, J.B. Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, E. Bech Hansen
A science based classification of MFC used for food purposes is proposed based on taxonomy, regulatory considerations, food purpose and history of use, safety assessment of undesired properties.
12 pp - English only
Index: Food microbiology, Fermentation, History of use, Safety assessment, Microbial Food Cultures

Building an Inventory of Microbial Food Cultures with a Technological Role in Fermented Food Products

F. Bourdichon, B. Berger, S. Casaregola, C. Farrokh, J.C. Frisvad, M.L. Gerds, W.P. Hammes, J. Harnett, G. Huys, M. Kleerebezem, S. Laulund, A. Ouwehand, I.B. Powell, J.B. Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda & E. Bech Hansen
As part of the process of reviewing the microbial species used in food fermentations, regulatory systems, legal terms, and scientific criteria relevant for MFC were evaluated to establish an updated inventory.
9 pp – English only
Index: Food microbiology, Fermentation, History of use, Microbial Food Cultures, Lactic acid bacteria, Fungi

The 2012 Inventory of Microbial Species with Technological Beneficial Role in Fermented Food Products

F. Bourdichon, P. Boyaval, S. Casaregola, J. Dupont, C. Farrokh, J.C. Frisvad, W.P. Hammes, G. Huys, S. Laulund, J. Mounier, A. Ouwehand, Y. Seto, A. Zgoda & E. Bech Hansen
The proposed inventory of microbial species used in production of fermented foods covers 195 bacterial species and 70 species of yeasts and moulds. The inventory comprises species with a documented beneficial technological purpose, and history of use which also applies to newly established taxonomic units. The inventory cites references in the scientific literature that demonstrate the safety in use.
41 pp – English only
Index: Food microbiology, Fermentation, History of use, Taxonomy

Conclusion

Continuous Update of the Inventory of Microbial Food Cultures.
Since both microbial taxonomy and the role of MFC in foods evolve constantly through new scientific evidence, an action team has been established within a standing committee of the IDF to update, and thereby maintain the relevance of the newly published inventory.

Stay up to date with all the latest IDF publications with one of our yearly packages

Save now