Editor: Simon Cutting
Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments
Article first published online: 7 APR 2006
FEMS Microbiology Reviews
Volume 30, Issue 4, pages 487–513, July 2006
How to Cite
Bernardeau, M., Guguen, M. and Vernoux, J. P. (2006), Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments. FEMS Microbiology Reviews, 30: 487–513. doi: 10.1111/j.1574-6976.2006.00020.x
- Issue published online: 7 APR 2006
- Article first published online: 7 APR 2006
- Received 30 September 2005; revised 25 January 2006; accepted 27 January 2006.First published online 21 March 2006.
- qualified presumption of safety;
Lactobacilli have played a crucial role in the production of fermented products for millennia. Their probiotic effects have recently been studied and used in new products. Isolated cases of lactobacillemia have been reported in at-risk populations, but lactobacilli present an essentially negligible biological risk. We analyzed the current European guidelines for safety assessment in food/feed and conclude that they are not relevant for the Lactobacillus genus. We propose new specific guidelines, beginning by granting a ‘long-standing presumption of safety’ status to Lactobacillus genus based on its long history of safe use. Then, based on the available body of knowledge and intended use, only such tests as are useful will be necessary before attributing ‘qualified presumption of safety’ status.