Transcription of Guidelines for the Evaluation of Probiotics in Food
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Guidelines for the Evaluation of Probiotics in Food
Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in FoodLondon, Ontario, Canada, April 30 and May 1, 20021 Guidelines for the Evaluation of Probiotics inFoodReport of a Joint FAO/WHO Working Group onDrafting Guidelines for the Evaluation of Probiotics in FoodLondon Ontario, CanadaApril 30 and May 1, 2002 Food and Agriculture Organizationof the United NationsWorld Health OrganizationThe opinions expressed in this report are those of the participants of the Working Group and donot imply any opinion on the part of FAO and WHOJ oint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in FoodLondon, Ontario, Canada, April 30 and May 1, 200221.
Figure 1. Guidelines for the Evaluation of Probiotics for Food Use Strain identification by phenotypic and genotypic methods (Detailed in Section 3.1) • Genus, species, strain • Deposit strain in international culture collection Safety assessment (Detailed in Section 3.3) • In vitro and/or animal • Phase 1 human study Functional ...
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