, 1992). Within fungi, the potential for antibiotic production is also an undesired property. The occurrence of virulence traits should not be present in microorganisms used in food fermentation. A specific risk assessment should be conducted on strains presenting these undesirable properties, even if they belong to a species with a long history of use (Semedo et al., 2003a and Semedo et al., 2003b). The emergence

and spread of antibiotic resistance is a major global health concern. The on-going Codex ad hoc intergovernmental task force on antimicrobial resistance is focused on the non-human use of antimicrobials. Microorganisms intentionally added to food and feed for technological purposes have not been shown to aggravate the problem of spreading antibiotic resistant pathogens Vemurafenib (Anon, 2001). Intrinsic resistance or resistance that is caused by mutation in an indigenous gene not associated with mobile elements would represent a very low risk of dissemination (Saarela et al., 2007). Acquired antibiotic resistance genes, especially when associated with mobile genetic elements (plasmids, transposons), can be transferred to pathogens or other commensals along the food chain, from within the product until consumption (FEEDAP, 2005, FEEDAP, 2008 and Nawaz et al., 2011). The role of MFC in the spread of antibiotic

resistance has been assessed in fermented foods (Nawaz et al., 2011) as well as

more specifically for probiotic food products (Saarela Dolutegravir concentration et al., 2007, Mater et al., 2008 and Vankerckhoven et al., 2008). Results of such studies confirm the role of a reservoir of antibiotic resistance genes from the food microbiota, without identifying any major health concerns to date. It is considered Dabigatran that strains carrying acquired antibiotic resistance genes might act as a reservoir of transmissible antimicrobial resistance determinants (FEEDAP, 2005 and FEEDAP, 2008). Gene transfer of antibiotic resistance between microorganisms in the food and feed chain is thus considered to be a topic of surveillance for the safety demonstration of microorganisms (FAO and WHO, 2001, FAO and WHO, 2002, Borriello et al., 2003 and Gueimonde et al., 2005). The “2002 IDF Inventory” listed 82 bacterial species and 31 species of yeast and molds whereas the present “Inventory of MFC” contains 195 bacterial species and 69 species of yeasts and molds. The overview of the distribution of species over the relevant taxonomic units is given in Table 1 for bacteria and Table 2 and Table 3 for fungi. We publish the complete current “Inventory of Microbial Food Cultures” as accompanying material to the present paper. The genus Brachybacterium enters the list with two species, B. alimentarium and B. tyrofermentans.