QPS Microorganisms : A Safe Approach to Innovative Food

The “Qualified Presumption of Safety“ (QPS) is a methodological and scientific approach of paramount importance, conceived and defined by EFSA. Its primary objective is to conduct highly precise assessments of the safety of microorganisms used in the food industry.

The recently updated list of QPS microorganisms plays a vital role for all stakeholders in the food industry. It represents an invaluable resource for those who intend to use microorganisms to innovate in production processes and products. It also maintains high standards of quality and safety.

Methodology 

The QPS methodology relies on a meticulous evaluation of available information concerning each microorganism under consideration. This assessment covers various critical aspects, including:

• Taxonomy: Ensuring accurate identification through scientific classification of the microorganism.
• Safety History: Investigating any reported food poisoning incidents or other safety concerns related to the specific microorganism.
• Biological Characteristics: Analyzing the biological characteristics of the microorganism, including its virulence mechanisms and resistance to environmental conditions.
• Possible Uses: Evaluating the purposes for which the microorganism is used in food and assessing associated risks.

If all these assessments indicate that the microorganism is deemed safe, it can be added to the QPS list. The list covers several categories of microorganisms, including lactic acid bacteria, yeasts, fungi, and others. These have undergone rigorous scientific evaluations by leading experts in the field.

Inclusion of a microorganism on the QPS list streamlines the authorization process for its use in various food products, eliminating the need for a full safety assessment each time the microorganism is present.

However, it’s essential to understand that the QPS approach is based on a presumption of safety. Therefore, compliance with good manufacturing practices and food safety standards is crucial to ensure there is no risk to human health, animals, or the environment.

Main Food Applications

QPS microorganisms find uses in various innovative food applications, including:

• Food & Feed Additives: Many microorganisms serve as additives in food and feed products to enhance quality, shelf life, or other characteristics. The QPS approach is key to swiftly assess their safety.
• Probiotics and Ferments: Probiotics and health-promoting microorganisms used in the production of fermented foods often undergo the QPS approach to ensure their safety for human consumption.
• Food Enzymes: Enzymes used in the food industry to expedite chemical reactions during food preparation
• New Foods: Several microorganisms are proposed for use in new food or livestock products and the QPS approach can be used to rapidly assess their safety. This is especially relevant when introducing new sources of nutrients or unusual ingredients.
• Fermented Products: Companies often apply the QPS approach to microorganisms used in the production of fermented products, such as yogurt, cheese, cured meats, and fermented beverages. These microorganisms help transform foods through the fermentation process.

In a landscape where innovation drives the evolution of the food industry, the QPS approach serves as a crucial point of reference for strategic business decisions.

It not only facilitates the incorporation of new and promising opportunities. These opportunities incentivize the development of cutting-edge products and improve production processes. Moreover, it assumes the primary responsibility for ensuring rigorous compliance with the needs to safeguard human and animal health, as well as the integrity of the environment.

Mérieux NutriSciences Support