Biosafety aspects of genetically modified lactic acid bacteria in EU legislation.

摘要

An important process in the industrialization of food fermentations has been the development of methods for selection and addition of pure microbial cultures with required properties. These cultures are legally referred to as 'processing aids'. Suchprocessing aids are excluded from the EU Directive on additives and national food regulations cover their use. The rapid development of recombinant DNA techniques for food organisms has led to the need for an assessment of their effects on the environment and possible health risks for the consumer. Within the EU, genetically modified organisms in foods and food ingredients are regulated through the Novel Food Regulation. Despite the fact that legal aspects of processing aids are not harmonized within the EU, the Novel Food Regulation covers the use of genetically-modified microorganisms and the biosafety assessment has to proceed according to the recommendations provided by the Scientific Committee for Foods.