Assuring the continued safety of lactic acid bacteria used as probiotics

Abstract

Lactic acid bacteria have long been used to improve the safety of foods through fermentation. Some fermented products were also early used for their perceived health benefits, which lead to the development of probiotics as we now know them. Probiotics mainly belong to the genera Lactobacillus and Bifidobacterium. Most members of these genera are not considered pathogens or even opportunistic pathogens. Nevertheless, rare cases of Lactobacillus and Bifidobacterium infection have been reported, possibly even associated with the consumption of probiotic products. Such cases are extremely rare and the subjects always had severe underlying conditions most often affecting the immune system. There does not seem to be any risk for the general population. Safety assessments can be performed and many possible tests exist. It is, however, not certain these tests will prevent rare case of Lactobacillus infection in certain high-risk patients. The benefits of probiotic use should be weighed against the possible small risk. Such an evaluation will, in most cases, be favourable and should therefore not discourage consumption of probiotics.

Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria

“…Therefore, EPS from LAB are of great interest for Agro-Food industries since they have a vast structural diversity, which opens the way to innovations. Moreover, several LAB species have a "Generally Recognized As Safe" status by the American Food and Drug Association or a "Qualified Presumption of Safety" status by the European Food Safety Authority (Gueimonde, Frias, & Ouwehand, 2006). This fact facilitates the application of their polysaccharides either as additives or as in situ-produced thickeners.…”

Enhancement of Versatile Extracellular Cellulolytic and Hemicellulolytic Enzyme Productions by Lactobacillus plantarum RI 11 Isolated from Malaysian Food Using Renewable Natural Polymers

“…The safety status of enzyme producers is a great concern [17] in medical, food and animal feed industries. LAB are perceived as Generally Regarded as Safe (GRAS) microorganisms by the Food and Drug Administration [29] of the United States of America since they are generally non-toxicogenic and non-pathogenic bacteria [29][30][31][32][33], which have been present in various fermented foods for decades and do not have any deleterious effects on human. In addition, LAB have a long history in industrial processes as food starters and biocontrol agents, and as producers of high-value compounds [34,35].…”

Effect of clinical and probiotic Lactobacillus rhamnosus strains on intestinal permeability and bacterial translocation in healthy and colitic rats

“…Probiotics, in particular bifidobacteria and lactobacilli, have in general a good safety record (Gueimonde, Frias, & Ouwehand, 2006). However, some recent reports have raised concern about their use in critically ill patients (Besselink et al, 2008).…”