Determining the safety of microbial cultures for consumption by humans and animals

Regulatory Toxicology and Pharmacology

Volumn 73, Issue 1, 2015, Pages 164-171

  Pariza, Michael W ^a   Gillies, Kevin O ^b   Kraak Ripple, Sarah F ^c   Leyer, Gregory ^d   Smith, Amy B ^c  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Kevin O Gillies Consulting Services   (United States)

^c DUPONT COMPANY   (United States)

^d UAS Labs   (United States)

Author keywords

Fermented feed; Fermented food; Food safety; Microbial culture safety; Probiotic safety; Safety decision tree; Safety evaluation

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; ASEPSIS; COMMERCIAL PHENOMENA; DECISION TREE; DNA MODIFICATION; EXPOSURE; FERMENTATION; FOOD INTAKE; FOOD POISONING; FOOD SAFETY; FOOD SPOILAGE; GENE SEQUENCE; GOOD MANUFACTURING PRACTICE; HUMAN; MICROBIAL CULTURE; MICROBIOLOGICAL PHENOMENA AND FUNCTIONS; MICROORGANISM; NONHUMAN; PRIORITY JOURNAL; SCALE UP; ANIMAL; ANIMAL FOOD; MICROBIOLOGY; PHYSIOLOGY; PRODUCT SAFETY; RISK ASSESSMENT; SAFETY; STANDARDS;

ANIMALIA;

ANIMAL FEED; ANIMALS; CONSUMER PRODUCT SAFETY; FERMENTATION; HUMANS; PROBIOTICS; RISK ASSESSMENT; SAFETY;

EID: 84937208992     PISSN: 02732300     EISSN: 10960295     Source Type: Journal    
DOI: 10.1016/j.yrtph.2015.07.003     Document Type: Article

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