By Ingvar Sundh, Andrea Wilcks, Mark S. Goettel
Microorganisms are typical in a variety of useful functions, together with foodstuff, pest regulate, bioremediation, biodegradation, biofuel tactics, and plant symbiosis and development stimulation. This booklet offers an outline of the on hand method for protection tests of microorganisms, together with choice in their infectivity and whether or not they produce poisonous or sensitizing components. additionally coated are the regulatory structures in threat evaluation and administration of microbial items, quarantine law, overseas treaties, the significance of public danger notion and hazard aid habit.
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Extra resources for Beneficial microorganisms in agriculture, food and the environment : safety assessment and regulation
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Immunitat und Infektion 15, 173–174. , Goodfellow, M. M. (2002) Biodiversity of the bacterial flora on the surface of a smear cheese. Applied and Environmental Microbiology 68, 820–830. Chr. Hansen A/S (2004) Strains vs. species. html (accessed 26 April 2012). W. (1915) The Project Gutenberg EBook of The Story Of Germ Life. html (accessed 6 December 2011). Danish Veterinary and Food Administration (2009) Danish Statutory Order No. 1547 of 17 December 2009 on Food Additives. Danish Veterinary and Food Administration, Ministry of Food, Agriculture and Fisheries.
If there are no comments or objections, the application is approved (for 10 years). In the case of disagreements, the Commission asks the opinion of EFSA, and after obtaining that opinion, submits the matter to SCFCAH. If SCFCAH cannot make the decision, the matter is moved to the Council of the European Union. If even the Council fails, then the Commission has the final word. Regulation 1829/2003/EC specifically deals with the authorization of GM food and feed. The Regulation requires that GM food/ feed must not have adverse effects on human and animal health or the environment or differ from the food/feed which it is intended to Microbes for Human and Animal Consumption replace to such an extent that its normal consumption would be nutritionally disadvantageous for consumers/animals.