Safety and efficacy of a preparation of Lactobacillus fermentum NCIMB 41636, Lactobacillus plantarum NCIMB 41638 and Lactobacillus rhamnosus NCIMB 41640 as a technological feed additive for dogs

Abstract The additive is an equal mix of strains of three species of Lactobacillus (Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus rhamnosus). It is a technological additive intended to act as an acidity regulator, reducing the pH of either pasteurised milk or an oat‐based product by fermentation. The resulting ferment is intended as a food for dogs. The three bacterial species are considered by the European Food Safety Authority to be suitable for the qualified presumption of safety approach to safety assessment. The identity of the three strains has been clearly established and no antibiotic resistance of concern were detected. Consequently, the use of the bacterial strains is presumed safe for dogs. The Panel on Additives and Products or Substances used in Animal Feed cannot conclude on the irritancy of the additive to skin and eyes or on its dermal sensitisation. Given the proteinaceous nature of the active agents, the additive is considered a skin sensitiser. Studies were provided with both intended substrates which clearly demonstrate the ability of the additive strains to grow and to reduce substrate pH to a level inhibitory to other microorganisms. The resulting dog food is shown to remain of good microbiological quality when stored under refrigeration for periods up to nine weeks.