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Comprehensive Review of Safe Microbial Ingredients for Use in Food
Arie Carpenter1, Miriam Carnovale1, Jayne Davies1
1IFF, 200 Powder Mill Road, Wilmington, DE 19803 United States.
Journal of Food Protection
|July 27, 2026
Summary
This review identifies safe microbial species for food use, establishing a global expert consensus. It clarifies Generally Recognized As Safe (GRAS) criteria for microorganisms, excluding genetically engineered ones.
Area of Science:
- Food Microbiology
- Microbial Safety Assessment
Background:
- The U.S. Code of Federal Regulations lacks a definitive list of safe microorganisms for food.
- This absence creates uncertainty regarding Generally Recognized As Safe (GRAS) microbial ingredients.
Purpose of the Study:
- To compile a species-level list of internationally recognized safe microbial food ingredients.
- To outline criteria for GRAS designation of microorganisms, focusing on safety evaluations.
- To provide clarity on the safety of microbial ingredients for food applications.
Main Methods:
- Literature review and expert consensus synthesis.
- Compilation of microbial species with a history of safe human consumption.
- Analysis of criteria for GRAS status, emphasizing pathogenicity and toxigenicity absence.
Main Results:
- Identification of microbial species recognized globally as safe for food.
- Establishment of expert consensus on microbial safety for food ingredients.
- Detailed criteria for GRAS designation, including strain-specific safety.
Conclusions:
- This work provides a consensus resource for safe microbial food ingredients.
- It addresses the need for a clear list of GRAS microorganisms.
- Emphasizes manufacturer responsibility for strain-level safety assessments.
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