Bernardeau Marion, Guguen Micheline, Vernoux Jean Paul
Laboratoire de Microbiologie Alimentaire, ISBIO, Université de Caen Basse-Normandie, Caen, France.
FEMS Microbiol Rev. 2006 Jul;30(4):487-513. doi: 10.1111/j.1574-6976.2006.00020.x.
Lactobacilli have played a crucial role in the production of fermented products for millennia. Their probiotic effects have recently been studied and used in new products. Isolated cases of lactobacillemia have been reported in at-risk populations, but lactobacilli present an essentially negligible biological risk. We analyzed the current European guidelines for safety assessment in food/feed and conclude that they are not relevant for the Lactobacillus genus. We propose new specific guidelines, beginning by granting a 'long-standing presumption of safety' status to Lactobacillus genus based on its long history of safe use. Then, based on the available body of knowledge and intended use, only such tests as are useful will be necessary before attributing 'qualified presumption of safety' status.
数千年来，乳酸菌在发酵产品的生产中发挥了关键作用。它们的益生菌作用最近得到了研究，并应用于新产品中。已有报告称，在高危人群中出现了个别乳酸杆菌血症病例，但乳酸杆菌的生物学风险基本可以忽略不计。我们分析了当前欧洲食品/饲料安全评估指南，得出结论认为这些指南与乳酸菌属无关。我们提出了新的具体指南，首先基于乳酸菌属长期安全使用的历史，赋予其“长期安全推定”地位。然后，根据现有的知识体系和预期用途，在赋予“合格安全推定”地位之前，仅进行必要的有用测试即可。
