Lactobacillus and bifidobacterium, present in yogurt and other dairy products, are well-known medical foods used as a probiotic, or "friendly bacteria", to maintain a healthy digestive tract. Flow cytometry, a cell-counting method for assessing the quality of cultures by determining the proportion of active cells, had met with a degree of skepticism. Now, a new ISO standard rubber-stamps the validity of this method, speeding up quality control and facilitating trade.
ISO standards and food
Today more than ever, food products regularly cross national boundaries at every stage of the supply chain. ISO International Standards create confidence in the products we eat or drink by ensuring the world uses the same recipe when it comes to food quality, safety and efficiency. ISO’s standards provide a platform for developing practical tools through common understanding and cooperation with all stakeholders on board – from agricultural producers, to food manufacturers, laboratories, regulators, consumers, etc. Out of more than 19000 ISO International Standards, some 1 000 are specifically dedicated to food, and deal with subjects as diverse as agricultural machinery, logistics, transportation, manufacturing, labelling, packaging and storage.
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