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FAO report outlines food safety aspects and regulatory frameworks for precision fermentation
Recently a report has been published that focuses on the food safety aspects of precision fermentation. The publication ‘Precision fermentation – with a focus on food safety’ describes the characteristics and potential hazards of precision fermentation and compares existing legislation in different countries. This information can help countries worldwide to draw up international guidelines for the safe and clear introduction of food products made with precision fermentation.
The report was published by the Food and Agriculture Organization of the United Nations (FAO) and authored by researchers from Wageningen Food Safety Research.
Precision fermentation
Fermentation is a natural process in which bacteria, yeasts or fungi convert certain organic substances (usually sugars) into other substances such as organic acids or alcohol. For example, yoghurt is made by adding lactic acid bacteria to milk.
Precision fermentation is a modern, precise form of fermentation. Specific micro-organisms (such as yeasts) are created to produce a specific ingredient in large quantities. Think of proteins, lipids or vitamins. This technique is increasingly used to produce substances that normally come from animals. As a result, this technology offers promising opportunities for sustainable and efficient food production.
Food safety
In relation to food safety, possible harmful effects of fermentation should be carefully considered. For example, if the goal of precision fermentation is to recreate large amounts of protein, it should be evaluated whether this protein could unexpectedly trigger an allergic reaction.
No global definition
The term precision fermentation is relatively new and there is no definition that applies worldwide. Countries therefore have their own regulations that apply to food products derived from precision fermentation, which makes it difficult to create globally harmonized legislation in relation to food safety.
The report describes the characteristics and potential food safety hazards of precision fermentation (incl. 3 case studies) and compares existing regulatory frameworks from different countries, and thereby contributes to the development of future international guidelines. The study does not only provide an overview but also serves as a guideline for policymakers and food safety authorities worldwide.