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Microorganisms 2017, 5(2), 28;

Regulatory and Safety Requirements for Food Cultures

Chr Hansen A/S, Bøge Alle 10, Hørsholm 2970, Danemark
Chr Hansen SAS, Route d’Aulnay, Saint-Germain-lès-Arpajon 91180, France
Author to whom correspondence should be addressed.
Academic Editors: Régine Talon and Monique Zagorec
Received: 31 March 2017 / Revised: 17 May 2017 / Accepted: 19 May 2017 / Published: 23 May 2017
Full-Text   |   PDF [1441 KB, uploaded 23 May 2017]   |  


The increased use of food cultures to ferment perishable raw materials has potentiated the need for regulations to assess and assure the safety of food cultures and their uses. These regulations differ from country to country, all aimed at assuring the safe use of food cultures which has to be guaranteed by the food culture supplier. Here we highlight national differences in regulations and review a list of methods and methodologies to assess the safety of food cultures at strain level, at production, and in the final product. View Full-Text
Keywords: food cultures; regulation; safety food cultures; regulation; safety

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Laulund, S.; Wind, A.; Derkx, P.M.F.; Zuliani, V. Regulatory and Safety Requirements for Food Cultures. Microorganisms 2017, 5, 28.

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