Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …

International competition within the dairy market and increasing public awareness about the
importance of functional food consumption are providing new challenges for innovation in …

This guidance document is intended to assist the applicant in the preparation and the
presentation of an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003 …

Lactobacillus species are widely used as probiotics and starter cultures for a variety of foods,
supported by a long history of safe usage. Although more than 35 species meet the …

Antibiotics use in poultry as a growth promoter leads to the propagation of antibiotic-resistant
microorganisms and incorporation of drug residues in foods; therefore, it has been restricted …

The genus Lactobacillus is a taxonomically complex and is composed of over 170 species
that cannot be easily differentiated phenotypically and often require molecular identification …

Antimicrobial resistant zoonotic pathogens present on food constitute a direct risk to public
health. Antimicrobial resistance genes in commensal or pathogenic strains form an indirect …

Microbial food cultures have directly or indirectly come under various regulatory frameworks
in the course of the last decades. Several of those regulatory frameworks put emphasis on …

Probiotics are defined as live microorganisms that, when administered in adequate
amounts, confer a health benefit upon the host. At present, probiotics are gaining popularity …

Consumption of commercial probiotics for health improvement and disease treatment has
increased in popularity among the public in recent years. The local shops and pharmacies …