The first (non-exhaustive) inventory of microorganisms with a documented history of use in food was for the first time compiled in 2001 by the [http://www.fil-idf.org International Dairy Federation (IDF)] and the [http://www.effca.org European Food and Feed Cultures Association (EFFCA)].
In 2012, this inventory was updated. It now covers a wide range of food applications (including dairy, fish, meat, beverages and vinegar) and features a reviewed taxonomy of microorganisms.