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This standard was proposed by the Food Safety Standard & Regulation Committee of CNFIA.
This document is under the jurisdiction of the China National Food Industry Association.
Probiotic foods
1 Scope
This document specifies the terms and definitions, classification, technical requirements, labeling and naming, storage and transportation of probiotic foods.
This document is applicable to the production, inspection and sales of probiotic foods.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB 2760 National food safety standard — Hygienic standards for uses of food additives
GB 4789.34 National food safety standard — Microbiological examination of food hygiene — Examination of bifidobacterium
GB 4789.35 National food safety standard — Microbiological examination of food hygiene — Examination of lactic acid bacteria in foods
GB 5009.11 National food safety standard — Determination of total arsenic and abio-arsenic in foods
GB 5009.12 National food safety standard — Determination of lead in foods
GB 7718 National food safety standard — General standard for the labeling of prepackaged foods
GB 14880 National food safety standard — Hygienic standard for the use of nutritional fortification substances in foods
GB 14881 National food safety standard — General hygienic regulation for food enterprises
GB 28050 National food safety standard — General standard for the nutrition labeling of prepackaged foods
GB 29921 National food safety standard — Limit of pathogenic bacteria in prepackaged foods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
probiotics
living microorganisms that are beneficial to human health and comply with the relevant provisions of the national food strains when ingested in sufficient numbers
3.2
probiotic foods
foods that are added with probiotics and the number of live probiotics meets certain requirements within the shelf life
4 Classification
4.1 Ready-to-eat probiotic foods
Products that meet the relevant national requirements and can be eaten directly with the specified number of probiotics added.
4.2 Probiotic foods for processing
Probiotic products used as food fermentation strains or as food ingredients.
5 Technical requirements
5.1 Requirements for raw materials
5.1.1 The probiotic strains used shall meet the following conditions:
a) The strain number shall be identified, and the source shall be isolated;
b) Identification, preservation and safety evaluation need to be carried out by a third party organization;
c) It needs to be sequenced by the whole genome and supported by relevant scientific literature;
d) There is scientific literature on human body or clinical trials to support its positive evaluation.
5.1.2 The probiotic strains used shall comply with the provisions of the List of strains that can be used in food and the announcement issued in China, the List of probiotic strains that can be used in health food and the announcement, or the list of strains used in health food approved and registered in China; the list and announcement of strains, if specified, shall also comply with the provisions. See Annex A for the reference list.
5.1.3 Other food ingredients, raw materials and food additives used shall meet the corresponding requirements.
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Technical requirements
6 Labelling and naming
7 Storage and transportation
Annex A (Informative) Reference list of “Probiotic foods" strains (part)
