전통발효식품용 종균의 안전성 평가 필요성
Safety Assessment of Starters for Traditional Korean Fermented Foods
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Most microorganisms have been used for foods for such a long period of time with no question posed for their safety. However,the progress of food processing technology has activated international food trades, and the consumers and authorities ofimport countries have come to question the safety of microorganisms used in foods. At present, the most widely known safetystandards are Generally Recognized as Safe (GRAS) status from the US Food and Drug Administration (FDA) and QualifiedPresumption of Safety (QPS) status by the European Food Safety Authority (EFSA). GRAS status is not for the safety of microorganismsthemselves but for the permissibility of strains or cultures in specific food uses. QPS provides a qualified genericapproval to a defined taxonomic unit. The increase of commercialized traditional fermented foods in Korea has spurred thestarter development for traditional food fermentations. However, starter development in Korea has been carried out based onthe technological properties of microorganisms with no research on developing a standardized tool for safety assessment. Inthe globalization of traditional Korean fermented foods, technological properties as well as safety of future starters should beguaranteed, and establishment of the safety assessment regulation for microorganisms used for foods is necessary.
Abstract
Most microorganisms have been used for foods for such a long period of time with no question posed for their safety. However,the progress of food processing technology has activated international food trades, and the consumers and authorities ofimport countries have come to question the safety of microorganisms used in foods. At present, the most widely known safetystandards are Generally Recognized as Safe (GRAS) status from the US Food and Drug Administration (FDA) and QualifiedPresumption of Safety (QPS) status by the European Food Safety Authority (EFSA). GRAS status is not for the safety of microorganismsthemselves but for the permissibility of strains or cultures in specific food uses. QPS provides a qualified genericapproval to a defined taxonomic unit. The increase of commercialized traditional fermented foods in Korea has spurred thestarter development for traditional food fermentations. However, starter development in Korea has been carried out based onthe technological properties of microorganisms with no research on developing a standardized tool for safety assessment. Inthe globalization of traditional Korean fermented foods, technological properties as well as safety of future starters should beguaranteed, and establishment of the safety assessment regulation for microorganisms used for foods is necessary.
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