Editing Probiotic (section)

=== Yogurt labeling ===
The [[National Yogurt Association]] (NYA) of the United States gives a "Live & Active Cultures Seal" to refrigerated yogurt products that contain 100 million cells per gram, or frozen yogurt products that contain 10 million cells per gram at the time of manufacture.<ref>{{Cite web |title=Live & Active Culture Yogurt |url=http://aboutyogurt.com/index.asp?bid=5 |url-status=live |archive-url=https://web.archive.org/web/20141208022547/http://www.aboutyogurt.com/index.asp?bid=5 |archive-date=8 December 2014 |access-date=12 December 2014 |publisher=National Yogurt Association |df=dmy-all}}</ref> In 2002, the FDA and WHO recommended that "the minimum viable numbers of each probiotic strain at the end of the shelf-life" be reported on labeling,<ref>{{Cite report |url=https://www.fda.gov/ohrms/dockets/dockets/95s0316/95s-0316-rpt0282-tab-03-ref-19-joint-faowho-vol219.pdf |title=Guidelines for the Evaluation of Probiotics in Food, Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food |date=April 2002 |publisher=Food and Agriculture Organization and World Health Organization |location=London, Ontario, Canada |access-date=12 December 2014 |archive-url=https://web.archive.org/web/20140801074333/https://www.fda.gov/ohrms/dockets/dockets/95s0316/95s-0316-rpt0282-tab-03-ref-19-joint-faowho-vol219.pdf |archive-date=1 August 2014 |url-status=dead |df=dmy-all}}</ref> but most companies that give a number report the viable cell count at the date of manufacture, a number that could be much higher than that which exists at consumption.<ref>{{Cite journal |last=Sanders |first=ME |date=2000 |title=Considerations for Use of Probiotic Bacteria to Modulate Human Health |journal=The Journal of Nutrition |volume=130 |issue=2S Suppl |pages=384S–390S |doi=10.1093/jn/130.2.384S |pmid=10721912 |doi-access=free |df=dmy-all}}</ref> Because of the variability in storage conditions and time before eating, exactly how many active culture cells remain at the time of consumption is difficult to determine. The survival of probiotics was strongly dependent on the storage temperature and remarkable viability loss occurred in room temperature compared to refrigerated storage.<ref>{{Cite journal |last1=Ferdousi |first1=Rohollah |last2=Rouhi |first2=Millad |last3=Mohammadi |first3=Reza |last4=Mortazavian |first4=Amir Mohamad |last5=Khosravi-Darani |first5=Kianosh |last6=Rad |first6=Aziz Homayouni |date=Winter 2013 |title=Evaluation of probiotic survivability in yogurt exposed to cold chain interruption |journal=Iranian Journal of Pharmaceutical Research |language=en |volume=12 |issue=Suppl |pages=139–144 |issn=1735-0328 |pmc=3813376 |pmid=24250681}}</ref>