Probiotics in Food PDF
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Published on 2006-01-01 by Food & Agriculture Org
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 an expert consultation held in Cordoba, Argentina, in October 2001 and of a working group in London, Ontario, Canada, in May 2002. These reports provide scientific evidence in relation to the safetyassessment of probiotics, general guidance for their evaluation and on specific questions in relation to their pathology, toxigenicity, allergenicity, as well as to their functional and nutritional properties. The guidelines for the evaluation on probiotics in food were developed as part of this joint effort, providing criteria and methodology to assess the efficacy and the safety of these products.--Publisher's description.
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Book which was published by Food & Agriculture Org since 2006-01-01 have ISBNs, ISBN 13 Code is 9789251055137 and ISBN 10 Code is 9251055130
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