Fermented foods have been consumed for more than 10 000 years. Food fermentation is probably one of the oldest food technologies implemented by man, although the scientific knowledge behind its role and mechanisms of actions have only been studied in the past 150 years. Presently, fermented food products are estimated to represent a third of our food intake. Food Microbiology has provided many answers behind the roles, modes of action, nutrition and health effects of fermented foods. One of the major topics of concern nevertheless remains the safety demonstration of the microbial food cultures. Most recently, in late 2017, China blocked the importation of cheeses from Europe, due to the presence of microbial food cultures not present in the Chinese 2010 positive list. Europe (Biohazard Panel – Qualified Presumption of Safety) and United States (GRAS – Generally Recognized as Safe) also have a procedure in place respectively for the microbial risk assessment of microbial species voluntarily added to the food chain. The International Dairy Federation (IDF), in collaboration with the European Food and Feed Cultures association, has been working for the past 20 years on an inventory of microbial species with technological properties in fermented foods. During the 3 years cycle, we have continued the work of the IDF, updating twice the inventory, in 2018 with the introduction of microbial food species from indigenous Asian food products, and in 2021 while considering the various food matrices and food usage attributable to a single microbial species. As such, we have focused the work on the role of food cultures and food bio-preservation, as initially suggested by the initial rationale of demonstration of food cultures of the IDF. As a proof of concept of the approach of safety demonstration of a food culture, the analytical work has been done of a collection of food and clinical isolates of the microbial species Weissella confusa, which can be both isolated in bakery products (Europe), plant-based products (Asia) and with preliminary studies for its used in dairy food products. The present study will propose a safety demonstration of microbial species for its use through inoculation in a food matrix for use in the food chain. It is aimed to avoid barrier trades between countries where a history of safe use cannot be established for an indigenous fermented food products on international market, as well as avoiding the pitfalls of cross over fermentation, while changing the food matrix where the food fermentation is done, and possibly omitting deleterious metabolites activities.
Gli alimenti fermentati sono stati consumati per più di 10 000 anni. La fermentazione degli alimenti è probabilmente una delle più antiche tecnologie alimentari implementate dall'uomo, sebbene le conoscenze scientifiche alla base del suo ruolo e dei meccanismi di azione siano state studiate solo negli ultimi 150 anni. Attualmente, si stima che i prodotti alimentari fermentati rappresentino un terzo della nostra assunzione di cibo. La microbiologia alimentare ha fornito molte risposte dietro i ruoli, le modalità di azione, la nutrizione e gli effetti sulla salute degli alimenti fermentati. Tuttavia, uno dei principali temi di preoccupazione rimane la dimostrazione di sicurezza delle colture alimentari microbiche. Più di recente, alla fine del 2017, la Cina ha bloccato l'importazione di formaggi dall'Europa, a causa della presenza di colture alimentari microbiche non presenti nell'elenco cinese positivo 2010. Anche l'Europa (Biohazard Panel – Qualified Presumption of Safety) e gli Stati Uniti (GRAS – Generalmente riconosciuto come sicuro) dispongono rispettivamente di una procedura per la valutazione del rischio microbico delle specie microbiche aggiunte volontariamente alla catena alimentare. L'International Dairy Federation (IDF), in collaborazione con l'associazione europea Food and Feed Cultures, ha lavorato negli ultimi 20 anni su un inventario delle specie microbiche con proprietà tecnologiche negli alimenti fermentati. Durante il ciclo di 3 anni, abbiamo proseguito il lavoro dell'IDF, aggiornando due volte l'inventario, nel 2018 con l'introduzione di specie alimentari microbiche da prodotti alimentari indigeni asiatici, e nel 2021 considerando le varie matrici alimentari e l'utilizzo alimentare riconducibili a un singole specie microbiche. Pertanto, abbiamo concentrato il lavoro sul ruolo delle colture alimentari e sulla bioconservazione degli alimenti, come inizialmente suggerito dalla logica iniziale della dimostrazione delle colture alimentari dell'IDF. A dimostrazione del concetto dell'approccio della dimostrazione di sicurezza di una coltura alimentare, il lavoro analitico è stato svolto su una raccolta di alimenti e isolati clinici della specie microbica Weissella confusa, che possono essere sia isolati in prodotti da forno (Europa), piante a base di prodotti derivati (Asia) e con studi preliminari per il suo utilizzo nei prodotti lattiero-caseari. Il presente studio proporrà una dimostrazione di sicurezza delle specie microbiche per il loro uso attraverso l'inoculazione in una matrice alimentare per l'uso nella catena alimentare. Ha lo scopo di evitare scambi commerciali tra paesi in cui non è possibile stabilire una storia di utilizzo sicuro per un prodotto alimentare fermentato autoctono sul mercato internazionale, oltre a evitare le insidie dell'incrocio di fermentazione, modificando al contempo la matrice alimentare in cui viene effettuata la fermentazione alimentare , e possibilmente omettendo le attività dannose dei metaboliti.
Safety demonstration of microbial species. Risk assessment of specific microbial strains for use in the food chain
Bourdichon, Francois
2022
Abstract
Fermented foods have been consumed for more than 10 000 years. Food fermentation is probably one of the oldest food technologies implemented by man, although the scientific knowledge behind its role and mechanisms of actions have only been studied in the past 150 years. Presently, fermented food products are estimated to represent a third of our food intake. Food Microbiology has provided many answers behind the roles, modes of action, nutrition and health effects of fermented foods. One of the major topics of concern nevertheless remains the safety demonstration of the microbial food cultures. Most recently, in late 2017, China blocked the importation of cheeses from Europe, due to the presence of microbial food cultures not present in the Chinese 2010 positive list. Europe (Biohazard Panel – Qualified Presumption of Safety) and United States (GRAS – Generally Recognized as Safe) also have a procedure in place respectively for the microbial risk assessment of microbial species voluntarily added to the food chain. The International Dairy Federation (IDF), in collaboration with the European Food and Feed Cultures association, has been working for the past 20 years on an inventory of microbial species with technological properties in fermented foods. During the 3 years cycle, we have continued the work of the IDF, updating twice the inventory, in 2018 with the introduction of microbial food species from indigenous Asian food products, and in 2021 while considering the various food matrices and food usage attributable to a single microbial species. As such, we have focused the work on the role of food cultures and food bio-preservation, as initially suggested by the initial rationale of demonstration of food cultures of the IDF. As a proof of concept of the approach of safety demonstration of a food culture, the analytical work has been done of a collection of food and clinical isolates of the microbial species Weissella confusa, which can be both isolated in bakery products (Europe), plant-based products (Asia) and with preliminary studies for its used in dairy food products. The present study will propose a safety demonstration of microbial species for its use through inoculation in a food matrix for use in the food chain. It is aimed to avoid barrier trades between countries where a history of safe use cannot be established for an indigenous fermented food products on international market, as well as avoiding the pitfalls of cross over fermentation, while changing the food matrix where the food fermentation is done, and possibly omitting deleterious metabolites activities.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.14242/160080
URN:NBN:IT:UNICATT-160080