Lactobacillus F19 - safety considerations in practice

摘要

The consumer considers the safety of ordinary food products and especially of functional food to be of utmost importance. As a consequence when using probiotic bacteria, safety of the strain should be the most important selection criteria. Followingten years of safety studies Arla Foods last year introduced a new probiotic strain, Lactobcicillus F19. The first part of the investigations was concentrated on taxonomic position, in-vitro properties and development of methods to enumerate and identifythe strain. Later its impact on life span and translocation was studied in healthy and immunocompromised mice. Following those studies the first studies with healthy, adult volunteers were performed. They were followed by studies on the impact on the health of elderly and infants. As all studies seemed to prove that the strain was safe and as it was shown that the strain was present in the microflora both of certain food and of healthy humans products designed to healthy humans were introduced successfully last year.