What makes a good probiotic?

Safety - the microorganism chosen must be non-pathogenic and non-toxic.  Within the EU all probiotics must be registered for use in an individual animal species.  For example, Saccharomyces cerevisiae (NCYC Sc47) 4b1702 is registered for use in horses.

Viability - the microorganisms within a probiotic product should remain viable during their storage. The probiotics should also be able to pass safely through the stomach so that they can colonise the gut.  A good freeze-drying process will enable the product to be stored at room temperature throughout the duration of its shelf life.  Microencapsulation will afford protection throughout the low acidity of the stomach. 

Sufficient numbers - the concentration of a probiotic must be such that inclusion rates provide a beneficial effect.

Quality assurance - when manufacturing probiotic products, high quality standards and processes are imperative. This ensures that the product meets label specifications and is also effective and safe to use.

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