Food and Agriculture Organization (FAO) Is going to Release Reports on Cell-Based Food, Precision Fermentation, and Whole Genome Sequencing

The UN Food and Agriculture Organization (FAO) has outlined its agenda for 2024, which includes the publication of reports on innovative food safety topics. Collaborating with the China National Center for Food Safety Risk Assessment (CFSA), the FAO convened a meeting in Shanghai in November 2023 focusing on cell-based food production and precision fermentation. An upcoming report on this event is scheduled for release in the coming year.

The FAO, in partnership with Wageningen Food Safety Research (WFSR), is working on a comprehensive report on precision fermentation. This report will encompass definitions, production processes, common input materials, and relevant regulatory frameworks related to food safety. The synthesis is expected to be available towards the end of 2024.

Moreover, the FAO conducted a workshop in Italy in April 2023 on the use of Whole Genome Sequencing (WGS) for food safety management. The resulting report will be published in the first half of 2024, with additional activities planned for 2024 and 2025.

In a collaborative effort with the University of Putra Malaysia, the FAO is developing a case study on the WGS analysis of Streptococcus Agalactiae (Group B Streptococcus or GBS) in food. This ongoing project, spanning from 2023 to 2024, aims to publish its findings in 2025.

The FAO emphasized the significance of equipping authorities with WGS technical capabilities and resources to detect and analyze samples, citing an outbreak in Singapore in 2015 linked to foodborne GBS.

In recent months, the FAO has also addressed food safety foresight, the gut microbiome, and environmental inhibitors. Notably, a technical meeting in Italy in November 2023 focused on food safety issues associated with plant-based products, precision fermentation, and 3D food printing. Experts highlighted the need for special attention to unique conditions introduced by new production and processing technologies.

The FAO has additionally explored the feasibility and readiness of microbiome data for use in risk assessment, aiming for a better understanding of how dietary components impact the gut microbiome and human health.

Environmental inhibitors, used to enhance production efficiency while minimizing environmental impact, were discussed. Challenges include the lack of internationally harmonized maximum residue limits and insufficient safety information, prompting the FAO to delve into risk assessment and management of these substances.

As the FAO continues to delve into cutting-edge food safety topics, these reports aim to provide valuable insights and guidance for the evolving landscape of food production and consumption.

Source:https://www.fao.org/food-safety/scientific-advice/crosscutting-and-emerging-issues/wgs/en/