Antimicrobial Resistance of Lactic Acid Bacteria in Fermented Food

Abstract

Lactic acid bacteria (LAB) have a long history of safe use in fermented food production and consumption that support their generally recognized as safe (GRAS) and qualified presumption of safety (QPS) status provided by US Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), respectively. FDA Antimicrobial resistance (AMR) is one of… (More)

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