What makes a good probiotic?
Safety – the microorganism chosen as the component of a probiotic must be non-pathogenic and non-toxic. Viability – a probiotic can only work if the microorganisms contained within the probiotic remain viable during storage of the product and through the gut to ensure colonisation of these microorganisms. Minimum dose – the concentration of a probiotic must be such that inclusion rate 109 CFU per kg of complete feed in average is provided. Quality insurance – it is essential that a probiotic has not become contaminated with any other microorganism others than the particular probiotic microorganisms chosen at any stage e.g. fermentation, of the manufacturing process or during storage.
