Comprehensive Review of Safe Microbial Ingredients for Use in Food

This publication identifies microbial species that are internationally recognized as safe for use in food, based on both a long history of human consumption and a consensus of safety established through rigorous scientific evaluation by independent, qualified experts. While the United States (U.S.) Code of Federal Regulations (CFR) references microbial ingredients, it does not provide a published list of safe and suitable microorganisms for use in food, leading to uncertainty about which species are considered Generally Recognized as Safe (GRAS) for their intended use. This review addresses that gap by compiling a species-level list of microbial ingredients that are recognized as safe by a consensus of global experts. It also outlines the criteria for GRAS designation of microorganisms, emphasizing the importance of strain-level safety assessments by manufacturers to confirm the absence of pathogenicity or toxigenicity. Excluding genetically engineered microorganisms (GEMs) and ingredients intended for vulnerable populations, this work aims to bring clarity to the current recognition of safe and suitable microbial species for use in food. It serves as a consensus resource for the safety of these microbial ingredients for use in food.