27
© The Author(s), under exclusive license to Springer Nature
Switzerland AG 2021
X. Dai et al. (eds.), Fungi in Sustainable Food Production, Fungal Biology,
https://doi.org/10.1007/978-3-030-64406-2_3
Chapter 3
GRAS Fungi: A New Horizon in Safer
Food Product
Nikita Singh and Smriti Gaur
3.1 Introduction
The ingredients added to our food items often go through an assessment test to be
regarded as safe for consumption. Governmental organizations around the world
make rules to regulate the same. Generally recognized as safe (GRAS) rules
assigned to sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act
state that for the green light to be given by the US FDA, the ingredient which is
added to the food item should go through an assessment test to be considered a
GRAS element (Burdock and Carabin 2004).
The new rule called GRAS gives instructions to different food industries to label
food additives as safe. The Food and Drug Administration (FDA) of the United
States also allows experts, scientists, and researchers to determine any chemical,
substance or additives added to food as GRAS, provided they can efficiently prove
for the same. This facilitates exemption of food ingredients to go through the tough
provisions which usually come under the Federal Food, Drug, and Cosmetic Act
(FFDCA).The idea of food ingredients as “generally recognized as safe” was firstly
represented by the Food Additives Amendment of 1958; afterwards all the introduced food additives were calculated by advanced measures (Goodrich 2010).
The perception of “safe use” in the food industry has risen in recent times in
terms of safety determination, supervision and administration of food. “Safe use”
recommends that the food which is being used for several generations by humans
should not be harmful for consumption (Constable et al. 2007). It is necessary not
only to show the importance of microorganism in the food product but also to certify that the microorganism which is present in food is beneficial or not for human
consumption. Hence, it is important that no new microorganism or its by-product is
N. Singh · S. Gaur (*)
Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
e-mail: smriti.gaur@jiit.ac.in
© The Author(s), under exclusive license to Springer Nature
Switzerland AG 2021
X. Dai et al. (eds.), Fungi in Sustainable Food Production, Fungal Biology,
https://doi.org/10.1007/978-3-030-64406-2_3
Chapter 3
GRAS Fungi: A New Horizon in Safer
Food Product
Nikita Singh and Smriti Gaur
3.1 Introduction
The ingredients added to our food items often go through an assessment test to be
regarded as safe for consumption. Governmental organizations around the world
make rules to regulate the same. Generally recognized as safe (GRAS) rules
assigned to sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act
state that for the green light to be given by the US FDA, the ingredient which is
added to the food item should go through an assessment test to be considered a
GRAS element (Burdock and Carabin 2004).
The new rule called GRAS gives instructions to different food industries to label
food additives as safe. The Food and Drug Administration (FDA) of the United
States also allows experts, scientists, and researchers to determine any chemical,
substance or additives added to food as GRAS, provided they can efficiently prove
for the same. This facilitates exemption of food ingredients to go through the tough
provisions which usually come under the Federal Food, Drug, and Cosmetic Act
(FFDCA).The idea of food ingredients as “generally recognized as safe” was firstly
represented by the Food Additives Amendment of 1958; afterwards all the introduced food additives were calculated by advanced measures (Goodrich 2010).
The perception of “safe use” in the food industry has risen in recent times in
terms of safety determination, supervision and administration of food. “Safe use”
recommends that the food which is being used for several generations by humans
should not be harmful for consumption (Constable et al. 2007). It is necessary not
only to show the importance of microorganism in the food product but also to certify that the microorganism which is present in food is beneficial or not for human
consumption. Hence, it is important that no new microorganism or its by-product is
N. Singh · S. Gaur (*)
Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
e-mail: smriti.gaur@jiit.ac.in