Still relevant after 19 years, the FAO/WHO definition of probiotics can be translated into four
simple and pragmatic criteria allowing one to conclude if specific strains of microorganisms …

Intestinal microbiota interacts with other systems, especially the immune system, which is
responsible for protecting the body by recognizing “stranger”(pathogen associated …

Antibiotic resistance genes (ARGs) are widespread among bacteria. However, not all ARGs
pose serious threats to public health, highlighting the importance of identifying those that are …

The qualified presumption of safety (QPS) was developed to provide a safety pre‐
assessment within EFSA for microorganisms. Strains belonging to QPS taxonomic units (TU …

Probiotic bacteria were isolated from different traditional fermented foods as there are
several such foods that are not well explored for their probiotic activities. Hence, the present …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Whole-genome sequence (WGS) analysis has revolutionized the food safety industry by
enabling high-resolution typing of foodborne bacteria. Higher resolving power allows …

This document is intended to assist the applicant in the preparation and the presentation of
an application, as foreseen in Article 17.3 of Regulation (EC) No 1332/2008, for the …

The qualified presumption of safety (QPS) approach was developed to provide a generic pre‐
evaluation of the safety of biological agents. The QPS approach is based on an assessment …

Fermentation processes have been used for centuries for food production and preservation.
Besides the contribution of fermentation to food quality, recently, scientific interest in the …