The decisions have been based on risk assessments from the Norwegian Scientific Committee for Food Safety (VKM).
The VKM has made the following assessments:
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Risk assessment on use of Lactobacillus rhamnosus as an ingredient in infant formula and baby food
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Health risk assessment of a food supplement containing Lactobacillus reuteri Protectis
The VKM has published guidelines for risk assessment of probiotic products in food: