Parere scientifico sulla sicurezza dei “prodotti lattiero-caseari trattati termicamente fermentati

Pasteurised or ultra-high-temperature-treated milk is used for the fermentation process with B. xylanisolvens DSM 23964. After fermentation the product is heat treated for one hour at 75 °C to ensure the absence of viable B. xylanisolvens DSM 23964. The production process encompasses standard techniques used by the dairy industry, is sufficiently described by the applicant and does not give rise to safety concerns. The information provided on the production process and on the content of vitamins B2 and B12 and furosine in heat-treated fermented milk products does not give rise to concerns regarding disadvantageous nutritional effects. The Panel considers that the microbiological data provided do not give rise to safety concerns. The Panel also notes that pilot study and a RCT over six weeks with 140 volunteers receiving daily doses of a spray-dried heat-treated fermented milk product containing intakes of up to 1 ´ 1012 inactivated bacterial cells of B. xylanisolvens DSM 23964 were provided, without any clinical effects related to the treatment. Although no information has been provided to conclude on the risk of allergic reactions caused by the NF, the Panel considers that it is unlikely that its allergenic potential is dissimilar to that of other fermented dairy products.
The Panel concludes that the NF ‘heat-treated milk products fermented with B. xylanisolvens DSM 23964’ is safe for the proposed uses and at the proposed use levels.

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lun 12 gennaio 2015
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