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China Consults on Procedures for Evaluating the Safety of Bacterial Cultures for Food Use

At present, there’s no national standard in China regulating the safety evaluation procedures of bacterial strains for food use. “Health food” and “novel food ingredient” are deleted from the application scope in this draft. Requirements become more flexible. For example, besides the test methods specified in the draft, stakeholders are also allowed to adopt other methods which have equivalent effect. Materials related to genetic stability are newly required.
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