01 What are genetically modified microorganism for food processing?

Genetically modified microorganism for food processing refer to microorganism whose genetic material is altered using genetic engineering technologies for food processing. Genetically modified microbial products for food processing include the genetically modified microorganism themselves and their expression products.

02 China implements classification and grade management of genetically modified microorganism and related products

• Classification management

Products are divided into four categories according to microbial residues and newly introduced gene fragment residues. Products that use genetically modified microorganism to produce novel food ingredients or new varieties of food additives are generally classified as "Class I purified products" or "Class II composite products" when products do not contain newly introduced gene fragments and genetically modified microorganism. The specific classification is shown in the following table:

• Grade management

Determine the safety level of recipient microorganism, types of genetic manipulation and genetically modified microorganism in accordance with the Measures for Evaluation of Safety Management of Agricultural Genetically Modified Organisms.

03 Specific requirements for safety evaluation of genetically modified microorganism

The requirements for safety evaluation materials of genetically modified microorganism for food processing mainly include four parts, and the specific requirements are as follows:

• Product classification information

It mainly includes: ① product composition, content and other testing data; ② exogenous gene residue testing data in the product (PCR method testing report for exogenous gene residue in Appendix 1); ③ genetically modified microorganism residue testing data in the product (testing report for live bacteria residue in Appendix 2); ④ environmental risk control measures and effects (test reporting on no reproductive and transferable genetically modified microorganism residues in three batches of waste gas, wastewater and waste residues); ⑤ product classification description.

• Information on genetically modified microorganism

It mainly includes: ① basic information on genetically modified microorganism; ② taxonomy and identification (identification report of genetically modified microorganism); ③ biological characteristics information; ④ growth environment conditions data; ⑤ other national laws and regulations data; ⑥ safety evaluation of genetically modified microorganism (analysis of virulence genes, drug resistance genes and toxin production-related genes, toxin production capacity tests, animal pathogenicity and protein residue testing reports in three batches of products for non-protein products, etc.); ⑦ safety level of genetically modified microorganism.

• Safety evaluation of recipient microorganism

It mainly includes: ① background information on the recipient microorganism; ② biological characteristics information; ③ adapted ecological environment; ④ genetic variation; ⑤ other information; ⑥ safety level of the recipient microorganism.

• Safety evaluation of genetic manipulation

It mainly includes: ① description of the characteristics of the introduced or modified traits in genetically modified microorganism for food processing; ② information on the actual insertion or deletion of sequences (the size, structure, copy number of the inserted sequence and its characteristic analysis method, the size and function of the deleted area, the safety of the target gene, etc.); ③ vector information (vector name, source, construction map, etc.); ④ information on each fragment of the insertion area in the vector; ⑤ genetic manipulation method; ⑥ genetic stability (including the integration stability of the target gene and the expression stability of the target gene for no less than 5 generations); ⑦ gene detection and identification technology; ⑧ determination of the safety type of genetic manipulation.

04 Conclusion

The management of "three new" foods prepared by genetically modified microorganism in China is gradually moving towards standardization and scientification, laying a solid foundation for the healthy development of food industry. In the future, with the continuous advancement of technology and continuous optimization of policies, the application of genetically modified microorganism in food industry will be more extensive.

Source: Antion

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