Bulletin of the IDF 455/ 2012: Safety Demonstration of Microbial Food Cultures (MFC) in Fermented Food ProductsBulletin of the IDF No. 455/2012
Revision of the previous 2002 IDF inventory of microorganisms with technological beneficial use in food fermentations. The scope of the current approach has been widened to microorganisms with a role in fermentations in a wider range of food matrices (dairy, meat, fish, vegetables, cereals, beverages, and vinegar) and in traditional food products worldwide.
While the rationale has been peer reviewed and published in the International Journal of Food Microbiology, IDF proposes now a more applicable demonstration for food business operators and competent authorities.
Key words: Food microbiology, Fermentation, History of use, Safety assessment, Microbial Food Cultures, Lactic acid bacteria, Fungi, Taxonomy.
Bulletin of the IDF No. 455/2012