Microbial food cultures (MFC) usually used as starter cultures or food raw materials(also known as probiotics) plays highly significant roles in food industry. In order to establish standardization for MFC management, especially to ensure the safety of MFC used in food,different countries and regions have developed various management models based on their unique conditions and management system characteristics.The standards and regulations of MFC in China were summarized. Different management agencies, their responsibilities and extent of competence, distinguishing features of management models, as well as contents, procedures and requirements on risk assessment were elaborated and analyzed respectively through horizontal comparison of management regulations in European Union, United States of America, Australia, New Zealand, Canada, etc. Based on the administration situation of MFC management in China, the definition and management of “novel MFC”and characteristics of specific management measures such as general requirements for safety assessment in different international organizations, countries and regions were compared.The system of MFC management had been established but still faced many challenges in China. In order to provide references for the improvement of management model and promote management efficiency, the advices encountered in the MFC management were put forward, including suggestions of improving requirements for risk assessment, establishing a post-market follow-up evaluation mechanism, and improving food labeling standards.