益生菌食品和膳食补充剂的真实性:一个法庭案件的事实和反思

IF 1.7 4区 农林科学 Cyta-Journal of Food Pub Date : 2022-11-15 DOI:10.1080/19476337.2022.2141344
C. De Simone
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引用次数: 0

摘要

摘要关于益生菌和食品补充剂的真实性和安全性,有很多优秀的论文,但这篇文章与其他文章相比是独一无二的。它总结了2016年之前以VSL#3®商标上市的益生菌配方(De Simone配方(DSF))真实性的司法事件。2019年,美国地方法院认定“新”VSL#3®的经销商有责任销售与DSF不同的未经测试的“复制产品”。陪审团要求其中一家经销商向DSF的所有者支付1500万美元,地区法院对这笔金额作出了判决。2021年,美国上诉法院确认了地方法院的金钱判决。本文源于这一司法事件,旨在审查保护患者和医生免受虚假陈述的规则和条例,以及消费者提起集体诉讼以劝阻公司利用监管缺陷的潜在作用。
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The authenticity of probiotic foods and dietary supplements: facts and reflections from a court case
ABSTRACT There are numerous excellent papers on probiotics and food supplements’ authenticity and safety, but this article is unique compared to the others. It summarizes judicial events regarding the authenticity of a probiotic formulation (the De Simone Formulation (DSF)) commercially available under the trademark VSL#3® until 2016. In 2019, the U.S. District Court found the distributors of the “new” VSL#3® liable for having sold an untested “copy product” different from the DSF. The jury required one of the distributors to pay the owner of the DSF $15 million dollars, and the District Court entered judgment in this amount. The District Court’s monetary judgment was affirmed by the U.S. Court of Appeals in 2021. This article arises from this judicial affair to examine the rules and regulations protecting patients and doctors from misrepresentations and the potential role of class actions brought by consumers to dissuade companies from taking advantage of regulatory deficiencies.
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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