The United Nations Food and Agriculture Organization (FAO) is set to delve into the realms of cell-based food, precision fermentation, and whole genome sequencing (WGS) as part of its agenda for 2024. Several initiatives and collaborations have been outlined to comprehensively examine these emerging food technologies.
In November 2023, the FAO, in collaboration with the China National Center for Food Safety Risk Assessment (CFSA), convened a meeting in Shanghai focused on cell-based food production and precision fermentation. The outcomes of this gathering will be encapsulated in a report slated for publication in the upcoming year.
Additionally, Wageningen Food Safety Research (WFSR) is partnering with the FAO to compile a report on precision fermentation. This report will encompass definitions, an overview of production processes, common input materials, and regulatory frameworks pertinent to food safety. The release of this synthesis is anticipated towards the conclusion of 2024.
A workshop organized by the FAO in April 2023 in Italy addressed the application of WGS for food safety management. The report from this event is scheduled for publication in the first half of 2024, with follow-up activities planned throughout 2024 and 2025.
Collaborating with the University of Putra Malaysia, the FAO is actively engaged in a project analyzing Streptococcus Agalactiae, or Group B Streptococcus (GBS), in food through WGS. The ongoing project, spanning from 2023 to 2024, aims to publish its findings in 2025.
The significance of WGS technical capacity and resources for detecting and analyzing samples to investigate cases and outbreaks, as exemplified by the 2015 outbreak in Singapore, underscores the importance FAO places on equipping authorities with these capabilities.
In recent months, the FAO has extended its focus to food safety foresight, the gut microbiome, and environmental inhibitors. Experts convened in Italy in November 2023 to evaluate safety issues associated with plant-based products, precision fermentation, and 3D food printing. The potential hazards associated with these innovations were considered similar to those linked with conventional foods, with specific attention to unique conditions introduced by new production and processing technologies.
Safety considerations for plant-based food products encompass various stages, including growth, harvesting, storage, transportation, and processing. Potential hazards may arise when utilizing plants not traditionally used for food, and consumer perceptions of microbiological safety may impact handling practices.
Precision fermentation introduces considerations around allergenic risks, emphasizing proteins that mimic existing allergens or undergo alterations that may introduce allergenicity. In the case of 3D printing, hygienic design principles during development and consumer education on proper use at home are highlighted as crucial components for ensuring safety.
In December, a meeting hosted by FAO explored the feasibility and readiness of microbiome data for use in risk assessment. Understanding the impact of dietary components on the gut microbiome and human health is seen as vital in identifying relevant microbiome endpoints for chemical risk assessment.
Finally, the FAO has published a comprehensive report on environmental inhibitors. These substances, employed to enhance crop and livestock production efficiency while mitigating greenhouse gas emissions and nitrogen loss, present challenges related to risk assessment and management. Issues include the lack of internationally harmonized maximum residue limits (MRLs), a standardized definition, and insufficient safety information in some cases.
