A proposed framework for an appropriate evaluation scheme for microorganisms as novel foods with a health claim in Europe.

Sylvie Miquel, Martin Beaumont, Rebeca Martín, Philippe Langella, Véronique Braesco, Muriel Thomas

Journal: Microbial cell factories 2016;14():48

PMID: 25889559

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Abstract

This paper concerns the procedure and the scientific approach to obtain market authorization for a microorganism to be recognized as a novel food with a health claim. Microorganisms that have not been traditionally used during food production in Europe prior to 1997 are considered as novel foods, which should undergo an in-depth characterization and safety assessment before being authorized on the European market. If a novel food bacterium is claimed to provide a beneficial effect on health, these claims must also be investigated before they can be authorized. Some requirements to obtain novel food certification are shared with those required to obtain a health claim. Although regulation exists that deals with these issues for foods in general, bacteria in food raise a specific set of questions that are only minimally addressed in official documentation. We propose a framework and suggest a list of criteria that should be assessed to obtain marketing authorization and health claim for a bacterium in accordance with European health policy.

Address: Commensal and Probiotics-Host Interactions Laboratory, UMR1319 Micalis, INRA, AgroParisTech, Domaine de Vilvert, 78350, Jouy en Josas, France. [email protected].; AgroParisTech, UMR 1319 MICALIS, F-78350, Jouy-en-Josas, France. [email protected].; Commensal and Probiotics-Host Interactions Laboratory, UMR1319 Micalis, INRA, AgroParisTech, Domaine de Vilvert, 78350, Jouy en Josas, France. [email protected].; AgroParisTech, UMR 1319 MICALIS, F-78350, Jouy-en-Josas, France. [email protected].; Commensal and Probiotics-Host Interactions Laboratory, UMR1319 Micalis, INRA, AgroParisTech, Domaine de Vilvert, 78350, Jouy en Josas, France. [email protected].; AgroParisTech, UMR 1319 MICALIS, F-78350, Jouy-en-Josas, France. [email protected].; Commensal and Probiotics-Host Interactions Laboratory, UMR1319 Micalis, INRA, AgroParisTech, Domaine de Vilvert, 78350, Jouy en Josas, France. [email protected].; AgroParisTech, UMR 1319 MICALIS, F-78350, Jouy-en-Josas, France. [email protected].; VAB-nutrition, Clermont-Ferrand, France. [email protected].; Commensal and Probiotics-Host Interactions Laboratory, UMR1319 Micalis, INRA, AgroParisTech, Domaine de Vilvert, 78350, Jouy en Josas, France. [email protected].; AgroParisTech, UMR 1319 MICALIS, F-78350, Jouy-en-Josas, France. [email protected].

DOI: 10.1186/s12934-015-0229-1

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MeSH Terms: Consumer Product Safety, Europe, Food Inspection, Food Microbiology, Guidelines as Topic, Intestines, Legislation, Food, Microbiota, Public Health, Time Factors