益生菌在人类的食品生产和生活中有着悠久的使用历史，随着对益生菌功能研究的逐步深入，益生菌对人体的多种营养功能和健康功效也逐渐明确。现有研究表明益生菌具有调节肠道菌群、提高免疫力等功效，甚至能够改善一些疾病的症状，因此在食品行业中，益生菌从传统的发酵食品中的应用到功能性食品中的添加使用变得越来越广泛。然而食品中益生菌的大规模使用也提升了潜在的安全性风险，如感染、生物毒素和耐药性基因转移等，益生菌在使用的过程中必须充分考虑其安全性问题。欧洲的安全资格认证（Qualified Presumption of Safety, QPS）和美国的公认安全（Generally Recognized as Safe, GRAS）体系是目前比较成熟的微生物安全性评价体系，近年来我国也通过相关立法规范益生菌的使用从而保障食品安全。该研究综述了目前对于益生菌营养功能和食品中益生菌应用的国内外研究进展，阐述了益生菌目前面临的安全性问题与安全性评价体系，以期为食品中益生菌的安全应用提供一定的参考。

Probiotics have a long history of being used in human food production and life. With the gradually further research on the function of probiotics, the multiple nutritional functions and health effects of probiotics on the human body have become clear. Existing studies have shown that probiotics could exert functions such as intestinal flora-regulating and immunity-improving effects, and even ameliorate the symptoms of some diseases. Therefore, in the food industry, it has become more and more extensive that probiotics are used in traditional fermented foods or added to the functional foods. However, the large-scale use of probiotics in food also increases potential safety risks, such as infections, occurrence of biotoxins, and transfer of drug-resistant genes. The safety of probiotics must be fully considered in the process of their use. The Qualified Presumption of Safety (QPS) in Europe and the Generally Recognized as Safe (GRAS) in the United States are currently well-established systems for assessing the safety of microorganisms. In recent years, relevant legislations have also been established in China to standardize the use of probiotics to ensure food safety. In this article, the research progress on the nutritional function of probiotics and the application of probiotics in food in China and overseas is reviewed, and the current safety issues and safety evaluation system related to probiotics are described, in order to provide a certain reference for the safe application of probiotics in food.