Food microorganisms: Health benefits, safety evaluation and strains with documented history of use in foods

Abstract

This scientific summary reviews the latest research related to health benefits and safety evaluation of lactic acid bacteria (LAB) and introduces an inventory of food microorganism species with a history of safe use in foods. The inventory has been produced in collaboration between the International Dairy Federation (IDF) and European Food and Feed Cultures Association (EFFCA). It is not to be regarded as being complete since many locally used dairy or food starter strains with a long history of safe use have not yet been included. The literature on recent research on the use of various LAB in clinical and nutritional treatment of severely compromised individuals has mainly disclosed a positive influence on the treatment and prevention of various diseases. Reports on adverse effects and even infections caused by LAB have appeared occasionally, but mostly in cases where the LAB appear accidentally and rarely in cases where LAB has been administered intentionally. Increasing evidence is accumulating that certain LAB are able to interact with the gastrointestinal tract and its mucosal immune system. No adverse effects of using LAB have been reported in the great number of controlled human trials, which is a strong indication that laboratory (dairy) strains of probiotic LAB are safe - even when administered to severely immune compromised individuals.