کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450328 | 1109646 | 2011 | 7 صفحه PDF | دانلود رایگان |
Food safety is a major concern for consumers and a major issue for industry which has become aware of the importance of the starter safety assessment. In the European Union, the Food Safety Authority has introduced the Qualified Presumption of Safety (QPS) approach for safety assessment of microorganisms throughout the food chain. This assessment relies on: taxonomy, familiarity, pathogenicity and end use. Productions of toxins as well as biogenic amines by food isolates are both of major concern as they can lead to food poisoning. The other important criterion is the presence of transmissible antibiotic resistance markers. This review underlined that the main hazard of bacteria involved in food fermentations concerns antibiotic resistance and particularly the presence of transferable genetic determinants that may present a risk for public health. Selection of starter strains should consider this hazard. Following the QPS approach, a list of bacteria has been acknowledged acceptable for consumption.
► Productions of toxins, biogenic amines by food bacteria can lead to food poisoning.
► Transmissible antibiotic resistance markers present a risk for public health.
► Main bacterial hazard in food concerns transferable antibiotic resistance.
Journal: Meat Science - Volume 89, Issue 3, November 2011, Pages 303–309