What Are Probiotics and How Are They Qualified?
Probiotics are defined by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) as "live microorganisms which, when administered in adequate amounts, confer a health benefit on the host beyond the traditional nutritional effects." The term "probiotic" was first coined by Lilly and Stillwell, who described it as "an unidentified factor produced by a ciliate [Colpidium campylum] that promoted the growth of another [Tetrahymena pyriformis]."Criteria for Probiotic Strain Qualification
For a microorganism to be classified as a probiotic, it must meet specific criteria established in 2002 by a joint FAO/WHO expert consultation. Here are the minimum requirements:
Characterization
- The strain must be taxonomically characterized (genus, species, specific strain) both in vitro and in vivo.
- It must be registered in an internationally recognized culture collection.
Survivability & Safety
- The strain must withstand gastric acidity, bile acids, and lysozyme (tested in vitro and in vivo).
- The strain must be proven safe for the intended use.
Requirements for Probiotic-Containing Foods
For a food product containing probiotics to be approved, it must meet additional criteria:- Microorganism Count: The quantity of microorganisms in the product must be known.
- Viability and Stability: The probiotic strain must remain viable and stable during consumption, following culture, handling, and storage.
- Health Benefits: The nutritional or physiological benefits for health must be demonstrated.
- Functional Properties: The functional properties of the strain must be preserved within the food (proven by in vivo and in vitro studies).
These rigorous criteria ensure that probiotics and probiotic-containing foods are both safe and effective in providing health benefits.
