Probiotics in food
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FAO/WHO ;
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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 the expert consultation and of the working group. These reports provide scientific advice in relation to the safety assessment of probiotics, general guidance for their evaluation and on specific questions in relation to their pathogenicity, toxigenicity, allergenicity, as well as to their functional and nutritional properties. The guidelines for the evaluation of probiotics in foods were developed as part of this joint effort, providing criteria and methodology to assess the efficacy and the safety of these products.