Criteria to qualify microorganisms as “probiotic” in foods and dietary supplements

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dc.contributor.authorBinda, Sylvieen
dc.contributor.authorHill, Colinen
dc.contributor.authorJohansen, Ericen
dc.contributor.authorObis, Daviden
dc.contributor.authorPot, Brunoen
dc.contributor.authorSanders, Mary Ellenen
dc.contributor.authorTremblay, Annieen
dc.contributor.authorOuwehand, Arthur C.en
dc.contributor.funderDanone Nutricia Researchen
dc.contributor.funderYakult Europe BVen
dc.contributor.funderRosell Institute for Microbiome and Probioticsen
dc.contributor.funderDuPont Nutrition and Biosciencesen
dc.date.accessioned2024-03-27T15:13:58Z
dc.date.available2024-03-27T15:13:58Z
dc.date.issued2020en
dc.description.abstractStill 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.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1662en
dc.identifier.citationBinda, S., Hill, C., Johansen, E., Obis, D., Pot, B., Sanders, M.E., Tremblay, A. and Ouwehand, A.C. (2020) ‘Criteria to qualify microorganisms as “probiotic” in foods and dietary supplements’, Frontiers in Microbiology, 11, 1662 (9pp). doi: 10.3389/fmicb.2020.01662en
dc.identifier.doi10.3389/fmicb.2020.01662en
dc.identifier.eissn1664-302Xen
dc.identifier.endpage9en
dc.identifier.journaltitleFrontiers in Microbiologyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/15712
dc.identifier.volume11en
dc.language.isoenen
dc.publisherFrontiers Media S.A.en
dc.rights© 2020 Binda, Hill, Johansen, Obis, Pot, Sanders, Tremblay and Ouwehand. 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.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectProbiotic definitionen
dc.subjectCriterionen
dc.subjectLive microbesen
dc.subjectLactobacillusen
dc.subjectBifidobacteriumen
dc.subjectIdentificationen
dc.subjectSafetyen
dc.subjectHealth efficacyen
dc.titleCriteria to qualify microorganisms as “probiotic” in foods and dietary supplementsen
dc.typeArticle (peer-reviewed)en
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