Research Progress on the Function and Safety of Probiotics in Food
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Abstract:
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.
