Probiotics in food | Health and nutrition properties of probiotics in food including powder milk with live lactic acid bacteria | Guidelines for the evaluation of probiotics in food
2006
This paper includes joint FAO and WHO work to evaluate the latest information and scientific evidence available on the functional and safety aspects of food probiotics, as well as the methodology to assess such aspects, by bringing together worldwide scientific experts in the field. It includes the reports of an expert consultation held in Cordoba, Argentina, in October 2001 and of a working group in London, Ontario, Canada, in May 2002. These reports provide scientific evidence in relation to the safety assessment of probiotics, general guidance for their evaluation and on specific questions in relation to their pathology, toxigenicity, allergenicity, as well as to their functional and nutritional properties. The guidelines for the evaluation on probiotics in food were developed as part of this joint effort, providing criteria and methodology to assess the efficacy and the safety of these products.--Publisher's description.
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