Food safety is of significant concern to consumers and is a major issue for the food industry. As such, the industry is aware of the importance of safety assessments of starters used in the production of fermented foods. Coagulase-negative staphylococci (CNS) are the predominant bacteria found in fermented foods worldwide. Because of this, food-derived CNS are used as starters for cheese and meat fermentation, and have been investigated for use as starters in soybean fermentation. Although food-derived CNS are generally considered non-pathogenic, their safety remains uncertain following the isolation of CNS from skin infections in humans and animals, and because they belong to the same genus as the highly pathogenic species Staphylococcus aureus. This review explores what is known about the safety of food-derived CNS, focusing on antibiotic resistance, enterotoxin genes, and biogenic amine production, to aid in the selection of starter candidates.

食品安全是消费者非常关心的问题，也是食品行业的一个重大问题。因此，业界意识到对发酵食品生产中使用的发酵剂进行安全评估的重要性。凝固酶阴性葡萄球菌 (CNS) 是全世界发酵食品中发现的主要细菌。因此，食品来源的中枢神经系统被用作奶酪和肉类发酵的发酵剂，并已被研究用作大豆发酵的发酵剂。尽管食物源性中枢神经系统通常被认为是非致病性的，但在人类和动物的皮肤感染中分离出中枢神经系统后，其安全性仍然不确定，而且因为它们与高致病性金黄色葡萄球菌属于同一属。本综述探讨了食品源性中枢神经系统安全性的已知情况，重点关注抗生素耐药性、肠毒素基因和生物胺生产，以帮助选择起始候选药物。