Food Allergies - Probiotics and Prebiotics

In addition to tools/resources developed specifically by the PEN^® team or its partner associations (see PEN Handout Collections which includes translations and adaptations where available), links to tools/resources on external websites have been selected for this Knowledge Pathway based on their consistency with the evidence, authoritative source and currency. These external tools/resources are provided as sources of additional information believed to be reliable and accurate at the time of publication and should not be considered an endorsement of any information, service, product or company.

• Guidance Document - The Use of Probiotic Microorganisms in Food

  Last Updated: 2010-01-12 – Manual/Guide  

  The purpose of this Health Canada document is to clarify the acceptable use of health claims about microorganisms represented as probiotics on food labels and in advertising. It also provides guidance on the safety, quality (stability) and labelling aspects of food products containing probiotic microorganisms.

  Target Audience: Professional

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• Guidelines for the Evaluation of Probiotics in Food

  Last Reviewed: 2010-01-25 – Manual/Guide  

  A report of the FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food.

  Target Audience: Professional

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