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- W2027817374 abstract "Food safety is a major concern for consumers and a major issue for industry which has become aware of the importance of the starter safety assessment. In the European Union, the Food Safety Authority has introduced the Qualified Presumption of Safety (QPS) approach for safety assessment of microorganisms throughout the food chain. This assessment relies on: taxonomy, familiarity, pathogenicity and end use. Productions of toxins as well as biogenic amines by food isolates are both of major concern as they can lead to food poisoning. The other important criterion is the presence of transmissible antibiotic resistance markers. This review underlined that the main hazard of bacteria involved in food fermentations concerns antibiotic resistance and particularly the presence of transferable genetic determinants that may present a risk for public health. Selection of starter strains should consider this hazard. Following the QPS approach, a list of bacteria has been acknowledged acceptable for consumption." @default.
- W2027817374 created "2016-06-24" @default.
- W2027817374 creator A5010786260 @default.
- W2027817374 creator A5035352115 @default.
- W2027817374 date "2011-11-01" @default.
- W2027817374 modified "2023-10-01" @default.
- W2027817374 title "Diversity and safety hazards of bacteria involved in meat fermentations" @default.
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- W2027817374 doi "https://doi.org/10.1016/j.meatsci.2011.04.029" @default.
- W2027817374 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/21620574" @default.
- W2027817374 hasPublicationYear "2011" @default.
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