Safety and efficacy of Lactobacillus casei DSM 28872 as a silage additive for all animal species
Competing interests: In line with EFSA's policy on declarations of interest, Panel member Baltasar Mayo, did not participate in the development and adoption of this scientific opinion.
Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed was asked to deliver a scientific opinion on the safety and efficacy of a strain of Lactobacillus casei when used as a technological additive intended to improve ensiling at a proposed application rate of 1 × 108 CFU (when used alone) or 5 × 107 CFU (when used in combination) kg/fresh matter. The species L. casei is considered by EFSA to be suitable for the qualified presumption of safety approach to safety assessment and not to require specific demonstration of safety other than the absence of resistance to antibiotics of human and veterinary significance. As the identity of the strain was clearly established and as no antibiotic resistance was detected, the use of the strain in the production of silage is presumed safe for livestock species, consumers of products from animals fed treated silage and the environment. In the absence of data, no conclusion can be drawn on the skin and eye irritancy of the additive. The additive should be considered to have the potential to be a respiratory sensitiser. Five studies with laboratory-scale silos were made using forage of differing water-soluble carbohydrate content. Replicate silos containing forages treated at the proposed application rate were compared to identical silos containing the same but untreated forage. The mini-silos were stored for 90 days at 20–24°C. At the end of the ensiling period, the content of the silos was analysed and dry matter losses determined. Results showed that the L. casei strain applied at a minimum dose of 5 × 107 CFU/kg has the potential to improve the production of silage from easy and moderately difficult to ensile forage species by reducing dry matter loss and enhancing protein preservation.