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Microorganisms and Microbially Derived Ingredients Used in Foods

Authored by: Y. H. Hui

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-48

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Abstract

Some of the food ingredients used in this country are described by the U.S. Food and Drug Administration (FDA) in their regulations; some are not. The latter group of ingredients, although not listed in official regulations, is used in food under various legal parameters promulgated by the FDA. Many of such ingredients are microorganisms and microbially derived food ingredients. All uses are limited to nonpathogenic and nontoxicogenic strains of the respective organisms and comply with current good manufacturing practices (GMP). In most cases, fermentation occurs in varying degrees. The lists provided by the FDA in its website (www.FDA.gov) are listed below, where 21 CFR 172, an example of a legal citation, refers to Volume 21, United States Code of Federal Regulations, Section 172.

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