Microbial food cultures specified in this standard include microbial preparations used for food fermentation or added as ingredients to food. However, this standard does not apply to ready-to-eat microbial preparation products intended for direct consumption by consumers, as well as traditional fermented alcoholic beverages or koji used in solid-state fermentation processes for food production. This standard establishes requirements for scope, terms and definitions, raw materials, sensory evaluation, limits for contaminants, microbial limits, labeling etc.

Contents:

• scope

• Terms and Definitions

• Technical Requirements

• Labeling