Safety evaluation of starter cultures

The safe use of microorganisms in food fermentations represents a millenarian tale in human history. The sector of starter cultures arose to assure high standards in the production of fermented foods, including standards dealing with the hygienic qualities of the final products. From this point of view the continuous effort to ensure the rigorous safety evaluation of starter cultures is a relevant issue for global food safety. Two main levels contribute to defining the hygienic quality of starter cultures: the safe use of the strains employed and the quality of the formulations. A third additional level lies in the design of starter cultures for improved food safety. The sector is characterized by the heterogeneity of the stakeholders involved and by an articulate regulatory environment conceived to guarantee food safety, characteristics that require the adoption of participatory processes and transdisciplinary approaches.