Probiotic meat products and human nutrition

► Production of meat probiotic products is limited by the number of technological factors. ► Probiotic strains should be present in the product in the number at least 106/g to have an impact on the health of consumers. ► More research is required to identify the strains and combinations of probiotic bacteria strains that produce health benefits. ► The risk connected with probiotic meats consumption may be biogenic amines.