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Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements
Still relevant after 19 years, the FAO/WHO definition of probiotics can be translated into four simple and pragmatic criteria allowing one to conclude if specific strains of microorganisms qualify as a probiotic for use in foods and dietary supplements. Probiotic strains must be (i) sufficiently cha...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7394020/ https://www.ncbi.nlm.nih.gov/pubmed/32793153 http://dx.doi.org/10.3389/fmicb.2020.01662 |
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author | Binda, Sylvie Hill, Colin Johansen, Eric Obis, David Pot, Bruno Sanders, Mary Ellen Tremblay, Annie Ouwehand, Arthur C. |
author_facet | Binda, Sylvie Hill, Colin Johansen, Eric Obis, David Pot, Bruno Sanders, Mary Ellen Tremblay, Annie Ouwehand, Arthur C. |
author_sort | Binda, Sylvie |
collection | PubMed |
description | Still relevant after 19 years, the FAO/WHO definition of probiotics can be translated into four simple and pragmatic criteria allowing one to conclude if specific strains of microorganisms qualify as a probiotic for use in foods and dietary supplements. Probiotic strains must be (i) sufficiently characterized; (ii) safe for the intended use; (iii) supported by at least one positive human clinical trial conducted according to generally accepted scientific standards or as per recommendations and provisions of local/national authorities when applicable; and (iv) alive in the product at an efficacious dose throughout shelf life. We provide clarity and detail how each of these four criteria can be assessed. The wide adoption of these criteria is necessary to ensure the proper use of the word probiotic in scientific publications, on product labels, and in communications with regulators and the general public. |
format | Online Article Text |
id | pubmed-7394020 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-73940202020-08-12 Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements Binda, Sylvie Hill, Colin Johansen, Eric Obis, David Pot, Bruno Sanders, Mary Ellen Tremblay, Annie Ouwehand, Arthur C. Front Microbiol Microbiology Still relevant after 19 years, the FAO/WHO definition of probiotics can be translated into four simple and pragmatic criteria allowing one to conclude if specific strains of microorganisms qualify as a probiotic for use in foods and dietary supplements. Probiotic strains must be (i) sufficiently characterized; (ii) safe for the intended use; (iii) supported by at least one positive human clinical trial conducted according to generally accepted scientific standards or as per recommendations and provisions of local/national authorities when applicable; and (iv) alive in the product at an efficacious dose throughout shelf life. We provide clarity and detail how each of these four criteria can be assessed. The wide adoption of these criteria is necessary to ensure the proper use of the word probiotic in scientific publications, on product labels, and in communications with regulators and the general public. Frontiers Media S.A. 2020-07-24 /pmc/articles/PMC7394020/ /pubmed/32793153 http://dx.doi.org/10.3389/fmicb.2020.01662 Text en Copyright © 2020 Binda, Hill, Johansen, Obis, Pot, Sanders, Tremblay and Ouwehand. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Binda, Sylvie Hill, Colin Johansen, Eric Obis, David Pot, Bruno Sanders, Mary Ellen Tremblay, Annie Ouwehand, Arthur C. Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements |
title | Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements |
title_full | Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements |
title_fullStr | Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements |
title_full_unstemmed | Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements |
title_short | Criteria to Qualify Microorganisms as “Probiotic” in Foods and Dietary Supplements |
title_sort | criteria to qualify microorganisms as “probiotic” in foods and dietary supplements |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7394020/ https://www.ncbi.nlm.nih.gov/pubmed/32793153 http://dx.doi.org/10.3389/fmicb.2020.01662 |
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