In order to classify traditionally used microorganisms (starter cultures) as safe food ingredients, The IDF in collaboration with EFFCA (European Food and Fed Cultures Association) has compiled an inventory of microorganisms with a documented history of use in food. The inventory is supplied with explanatory text dealing with taxonomic changes that have taken place over time. The use of the microorganisms is documented by sales information and through literature references. The inventory is by no means exhaustive, and is based on the knowledge of the participating experts, not that of the whole food or dairy industry. This inventory is intended for information only, not as a complete inventory of microorganisms for use in food, or to exclude any other existing products unknown to the participating experts. The list mentions major applications for the included culture or strain. This information is taken from the literature and it does not imply that the strain or culture could not be applied in the production of other foodstuffs.