Lactobacilli have played a crucial role in the production of fermented products for millennia. Their probiotic effects have recently been studied and used in new products. Isolated cases of lactobacillemia have been reported in at-risk populations, but lactobacilli present an essentially negligible biological risk. We analyzed the current European guidelines for safety assessment in food/feed and conclude that they are not relevant for the Lactobacillus genus. We propose new specific guidelines, beginning by granting a 'long-standing presumption of safety' status to Lactobacillus genus based on its long history of safe use. Then, based on the available body of knowledge and intended use, only such tests as are useful will be necessary before attributing 'qualified presumption of safety' status.

中文翻译：

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食品和饲料中的有益乳酸杆菌：长期使用，生物多样性以及进行具体和现实安全评估的建议。

乳酸菌在数千年来的发酵产品生产中发挥了关键作用。他们的益生菌作用最近已被研究并用于新产品中。在高危人群中已报告了个别的乳酸菌血症病例，但乳酸菌的生物学风险基本可以忽略。我们分析了当前的欧洲食品/饲料安全性评估指南，并得出结论认为它们与乳杆菌属无关。我们提出新的具体指导方针，首先要根据其长期使用的安全性授予乳酸杆菌属“长期的安全假定”。然后，根据可用的知识体系和预期用途，在归类为“合格的安全假定”状态之前，仅需要进行有用的测试。