SAFETY OF COMMERCIAL PRODUCTS WITH VIABLE LACTOBACILLUS STRAINS

Twelve blood culture isolates initially identified as lactobacilli wer e analyzed for their carbohydrate fermentation patterns and compared w ith isolates from dairy products, including common dairy starter strai ns and naturally occurring strains in cheese,as well as a pharmaceutic al strain. The clinical isolates represented all lactobacillar isolate s from 5192 blood cultures in southern Finland (population similar to 2.5 million) From 1989-1994. None was identical to any of the commerci al Lactobacillus strains or natural isolates from dairy products. The lack of human bacteremic infections associated with dairy Lactobacillu s strains during the 6-year period provides strong support for the saf ety of currently used products.