Table 5.

Desirable selection criteria of probiotics in food [215,216,217].

Parameters	Characteristics	Targeted Ways to Assess
Safety	Source of Virulence and Pathogenicity. Antibiotic resistance, toxicity, and metabolic activity are all variables in viral pathogenesis	Evaluation of the source or origin is important; for maximum effectiveness in the target species, it is preferable for the agent to have been isolated from within that species. For human consumption, probiotics derived from humans may be preferable. Constant monitoring both before and after release to the public
Technological Acceptance	Carrier foods have a high viability retention rate throughout the production and storage Organoleptic qualities that are of acceptable capacity for mass production Containing no phages	Research in vitro and the creation of new foods Model for sensory evaluation, finished goods, and consumer research on product development
Functionality	Ability to withstand acidic conditions and enzymes found in gastric juices Acceptance of bile Mucosal adherence and colonization consequences on health that have been shown and demonstrated	Effects on the stomach and bile have been studied using a variety of animal, in vitro, and human models Research on intestine segments, mucus, cell cultures, and animals/humans in vivo Clinical studies verify beneficial effects for health
Desirable physiological criteria	Immunomodulation Effects that are hostile to gastrointestinal pathogens Cancer-preventive and mutation-blocking qualities	Research on animals and people in labs and in the wild Pathogen adhesion and competitive exclusion in culture and animal models