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The expression “probiotic” was probably first defined by Kollath in 1953 (11), when he suggested the term to denote all organic and inorganic food complexes as “probiotics,” in contrast to harmful antibiotics, for the purpose of upgrading such food complexes as supplements. In his publication “Anti-und Probiotika," Vergio (12) compared the detrimental effects of antibiotics and other antimicrobial substances with favorable factors (“Probiotika”) on the gut microbiology. Lilly and Stillwell (13) proposed probiotics to be “microorganisms promoting the growth of other microorganisms.” Although numerous definitions have been proposed since then (see Table 1.1), none has been completely satisfactory because of the need for additional explanations, e.g., with regard to statements such as “beneficial balance,” “normal population,” or “stabilization of the gut flora.” A consensus and somewhat generalized definition as suggested by

Introduction to Prebiotics and Probiotics

4 Probiotics in Food Safety and Human Health TA

the Bundesinstitut für gesundheitlichen Verbraucherschutz und Veterinärmedizin (BgVV; now called BfR) states that probiotics are defined, live microorganisms, which when reaching the intestines in sufficient numbers (e.g., administered via food), will exert positive effects (34). The presentday concept refers to viable microorganisms that promote or support a beneficial balance of the autochthonous microbial population of the GIT. These microorganisms may not necessarily be constant inhabitants of the GIT, but their “…beneficial effect on the general and health status of man and animal” (26, 30) should be ascertained. This is also reflected in the suggestion of Havenaar et al. (31), defining probiotics as “…mono-or mixed cultures of live microorganisms which, when applied to animal or man, beneficially affect the host by improving the properties of the indigenous microflora.” Probiotics are best known by the average consumer with relation to food where they are defined by the EU Expert Group on Functional Foods in Europe (FUFOSE) as “viable preparations in foods or dietary supplements to improve the health of humans and animals” (35). Yet, particular pharmaceutical preparations containing viable microorganisms in capsules and which are being used for the restoration of the gastrointestinal population, e.g., after or during antibiotic treatment, have also been known as “biotherapeutics” for many years.