Lactococcus lactis owing to its completely sequenced genome and biochemical characteristics is a major dairy starter used in dairy product processing. Safety of any starter is dependent on its unequivocal identification at the genus, species, and strain level along with its potential ability to transfer antibiotic resistance genes, as functional effects is strain specific. Prior to incorporating new strains into products their efficacy should be carefully assessed, and a case by case evaluation as to whether they share the safety status of traditional food-grade organisms should be made.