This standard specifies the safety evaluation procedure for microbial strains used in food (including bacteria, actinomycetes, filamentous fungi, yeasts, and single-celled algae).

This standard is applicable to the safety evaluation of live microbial strains used in food and food additives (including bacteria, actinomycetes, filamentous fungi, yeasts, and single-celled algae).

This standard is not applicable to the safety evaluation of genetically modified microorganisms.

Contents

1. Scope

2. Terms and Definitions

3. Basic Information for Evaluating Microbial Strains

4. Evaluation Methods

5. Result Determination

Appendix A: Pathogenicity Test Methods for Food-Use Bacteria

Appendix B: Pathogenicity Test Methods for Food-Use Filamentous Fungi

Appendix C: Pathogenicity Test Methods for Food-Use Yeasts

Appendix D: Pathogenicity Test Methods for Food-Use Actinomycetes

Appendix E: Determination of Antimicrobial Resistance of Food-Use Bacterial Strains (Broth Microdilution Method)

Appendix F: Method for Determining Mycotoxin Production Capability of Food-Use Fungi