DOI: 10.11118/978-80-7701-100-6-0133

ZÁSADY SPRÁVNÉ VÝROBNÍ PRAXE V OBLASTI VYUŽITÍ OCHRANNÝCH KULTUR PRO OBLAST ZPRACOVÁNÍ MLÉKA

PRINCIPLES OF GOOD MANUFACTURING PRACTICE IN THE FIELD OF USE OF PROTECTIVE MICROBIAL CULTURES IN MILK PROCESSING

Miroslav Jůzl¹, Josef Kameník², Jan Slováček¹, Libor Kalhotka¹, Petr Kouřil¹, Veronika Švehlová¹, Simona Ondruchová², Marta Dušková², Jana Zemanová¹, Olga Cwiková¹, Tomáš Komprda¹

¹ Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika

² Ústav hygieny a technologie potravin živočišného původu a gastronomie, FVHE, Veterinární univerzita Brno, Palackého tř. 1946/1, 612 42 Brno, Česká republika

The aim of this contribution and report in the form of a guide for the dairy sector is not to contradict the effectiveness of microorganisms, which should be assessed by the food business operator or the person placing the food on the market. Protective cultures, also known as protective microbial cultures (PMCs), can be an ingredient, a technological aid or an innovation. Labelling depends on whether they remain in the final product. EU legislation does not contain a clear definition of the term “microbial cultures”, “protective cultures” or “protective cultures”. The use of PMCs is generally not regulated as ingredients or components, provided that they have a history of safe use. EFSA assesses the safety of microorganisms in applications and grants marketing authorisations for feed additives, food additives, food enzymes, food flavourings and novel foods. Research and development in the field of milk processing responds to demand. As part of the innovation, microbial cultures are also modified, which can have a protective function, which is not limited to the inhibition of pathogenic bacteria (Listeria monocytogenes) or spoilage bacteria. Food manufacturers, i.e. food business operators, should incorporate in more detail the specifications from suppliers of microbial cultures into their internal systems (HACCP) and documentation, including the determination of the function of the microorganisms used, whether these microorganisms remain in the food or are used during production. We recommend that such justification provides an overview to supervisory authorities whether the labelling of microorganisms used at any stage of production and marketing is in accordance with current European legislation.

Keywords: food quality, innovation, microorganisms, Listeria monocytogenes, milk, dairy

pages: 133-143, online: 2026