Microbial food cultures: A regulatory update

Food Technology

Volumn 63, Issue 3, 2009, Pages 36-41

  Stevens, Haley Curtis ^a   Nabors, Lyn O'Brien ^a  

^a Department of Pathulogy   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 65249137061     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (18)

1. CFR. 2007. Code of Federal Regulations. Title 21, Part 131, §§131.200, 131.203, 131.206. Yogurt, lowfat yogurt, and nonfat yogurt standards.
2. CFR. 2007. Code of Federal Regulations. Title 21, Part 131, §131.112, cultured milk; §131.160 sour cream; §131.200 yogurt.
3. CFR. 2007. Code of Federal Regulations. Title 21, Part 133, §133.102.
4. CFR. 2007. Code of Federal Regulations. Title 21, Part 133, §133.187.
5. CFR. 2007. Code of Federal Regulations. Title 21, Part 136, §136.110.
6. CFR. 2007. Code of Federal Regulations. Title 21, Section 101.4(b)(5).
7. CFR. 2007. Code of Federal Regulations. Title 21. Part 133. Cheeses and related cheese products.
8. E.C. 2002. Regulation No. 178. Of the European Parliament and of the Council. Jan. 28.
9. EFSA, 2008. The maintenance of the list of QSP microorganisms intentionally added to food or feed, European Food Safety Authority. http://www.efsa.europa.eu/EFSA/efsalocale-1178620753812-1211902221481.htm.
10. FAO/WHO Joint Working Group. 2002. Guidelines for the Evaluation of Probiotics in Food. London Ontario, Canada. April 30 and May 1.
11. FDA. 2001. Partial list of microorganisms and microbial-derived ingredients that are used in foods. Center for Food Safety and Applied Nutrition/Office of Food Additive Safety. July, http://www.efsan.fda. gov∼dms/opa-micr, html.
12. FDA. 2009. Milk and cream products and yogurt products; proposal to revoke the standards for lowfat yogurt and nonfat yogurt and to amend the standard for yogurt. Fed. Reg. 74: 2443-2459.
13. Federal Food, Drug, and Cosmetic Act. 1958. Section 201(s). U.S. Government Printing Office, Washington, D.C.
14. Food and Drug Act of 1906. Section 402(a)(1).
15. International Dairy Federation. 2002. Inventory of microorganisms with a documented history of use in food. Chpt. 2, No. 377.
16. National Yogurt Assn, 2000. Citizens Petition. Feb. 18. http://www.aboutyogurt.com.
17. Sandine, W.E. 1979. Lactic starter culture technology. Pfizer Cheese Monographs, Vol. VI. Pfizer Inc. New York, N.Y.
18. Wessels, S., Axelsson, L., Hansen, E., Vuyst, L., Laulund, S., Lahteenmaki, L., Lindgren, S., Mollet, B., Salminen, S., and Wright, A. 2004. The lactic acid bacteria, the food chain, and their regulation. Trends in Food Sci. & Tech. 15: 498-505.