Microbial cultures
Microorganisms are the earliest form of life on earth, first evolving more than three billion years ago. Microorganisms are living organisms invisible to the naked eye. They remain extremely abundant today, and three forms of microorganisms in particular are used in food production: bacteria, yeasts, moulds.
Overall, they are indispensible to the balance of the biosphere by participating in the elementary cycles of nature.
This document is meant as a set of recommended guidelines agreed upon by EFFCA members for the safety assessment and characterisation of food cultures (FC).
Bioprotection uses carefully selected microbial cultures to inhibit the growth of undesirable microorganisms. These cultures extend shelf life, maintain product quality, and reduce food waste — all th
EFFCA welcomes the Commission’s initiative to establish a European Biotech Act to support the EU biotechnology sector’s competitiveness, resilience, and sustainability.
