Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

Heo Sojeong; Kim Tao; Na Hong-Eun; Lee Gawon; Park Junghyun; Park Hee-Jung; 정도원

doi:10.4014/jmb.2207.07047

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자료유형: 학술저널

저자정보: Heo Sojeong (Department of Food and Nutrition Dongduk Women’s University Seoul 02748 Republic of Korea) Kim Tao (Department of Food and Nutrition Dongduk Women’s University Seoul 02748 Republic of Korea) Na Hong-Eun (Department of Food and Nutrition Dongduk Women’s University Seoul 02748 Republic of Korea) Lee Gawon (Department of Food and Nutrition Dongduk Women’s University Seoul 02748 Republic of Korea) Park Junghyun (Department of Food and Nutrition Dongduk Women’s University Seoul 02748 Republic of Korea) Park Hee-Jung (Department of Food and Nutrition Sangmyung University Seoul 03016 Republic of Korea) 정도원 (동덕여자대학교)

저널정보: 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제32권 제10호

발행연도: 2022.10

수록면: 1,219 - 1,225 (7page)

DOI: 10.4014/jmb.2207.07047

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Microorganisms involved in food fermentation not only improve the aroma and taste of the food, but also enhance its preservation. Thus, they are added as starter cultures to boost the final product quality of commercial fermented foods. Although these microorganisms originate from fermented foods and have a long history of consumption, the European Union recently applied the concept of Qualified presumption of Safety (QPS), which is a safety evaluation system for microorganisms used in food or feed in Europe. The QPS system is a species-level safety system and shares results with the European Novel Food System, a strain-level safety evaluation system. In the United States, microorganisms added to fermented foods are considered as food additives or Generally Recognized as Safe substance. In Korea, food microbe lists are presented at the species level. Moreover, the nation has established a strain-oriented evaluation system that applies temporary safety evaluation methods for food raw materials as well as new raw materials. However, when it comes to microorganisms isolated from traditional fermented foods and other fermented food products, there is no definition of the term “species,” and there is a lack of an evaluation system at the species level. Therefore, such an evaluation system for microbial species used in Korean fermented foods is necessary.

#Starter #traditional fermented food #safety assessment

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