Investigation and Research on Common Food in China Labeled "Lactic Acid Bacteria" and "Probiotics"

Abstract

Objective: To analyze the current practice of labeling common food with added strains in China, explore the existing problems, and provide a reference for the management of labeling food that contains edible strains. Methods: Label information for prepackaged foods labeled "live bacteria" "lactic acid bacteria" and "probiotics" (excluding health foods and traditional fermented foods) was collected via online and in-person markets and then organized. Results: A total of 526 samples that met the requirements were examined. 65.24% of products used the term "probiotics" in their labels or promotional language. 91.06% of the samples were labeled with the strain name on the packaging, 49.81% of the samples were labeled with the strain name. In addition, 72.43% of the samples were labeled with a bacterial count, with 95% of the product packaging indicating a bacterial count greater than 106 CFU/g (CFU/mL). Further, 29.28% of the samples used functional claims and related descriptions of similar functional claims in labels or promotional language, and 46.9% of the samples indicated an unsuitable intended audience of the product on the label. Conclusion: There are many types of edible mushroom products added to common food in China, and the positions of the labels and methods for naming mushrooms and the quantities that appear in products greatly differ. Some products incorrectly use the term "probiotics", while other products state claims for improper use. A management system in China for general labeling and for the specific labeling of food that contains "lactic acid bacteria" "probiotics" needs to be standardized.

Keywords

• food strains
• food labels
• probiotics
• claims
• investigations