Table 4 - Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry

Table 4. Essential information for safety assessment of novel foods. (As laid down in Commission Recommendation 97/618/EC of 29 July 1997 concerning the scientific aspects and the presentation of information necessary to support applications for the placing on the market of novel foods and novel food ingredients and the preparation of initial assessment reports under Regulation (EC) No 258/97 of the European Parliament and of the Council).

I. Specification of the novel foods.

II. Effect of the production process applied to the novel foods.

III. History of the organism used as the source of the novel foods.

IV. Effect of the genetic modification on the properties of the host organism.

V. Genetic stability of the GMO used as novel foods source.

VI. Specificity of expression of novel genetic material.

VII. Transfer of genetic material from GMO.

VIII. Ability of the GMM to survive in and colonize the human gut.

IX. Anticipated intake/extent of use of the novel foods.

X. Information from previous human exposure to the novel foods or its source.

XI. Nutritional information on the novel foods.

XII. Microbiological information on the novel foods.

XIII. Toxicological information on the novel foods.