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2 . 2020

Study on the development of measures to manage the risks associated with the food produced using microbial synthesis

Abstract

In order to increase the efficiency of food production, micro-organisms are used whose genetic material has been modified by directed mutagenesis or by transgenesis. Such products belong to a new type of products, the mandatory condition for the use of which is to confirm its safety when used in food.

The aim of the article - justification of the need to improve the system for assessing the safety of foods obtained by microbial synthesis.

Material and methods. The analysis and generalization of current scientific researches published in the databases Scopus, Web of Science, PubMed, RSCI, as well as national and international regulatory and legislative documents have been carried out.

Results and conclusion. The analysis of scientific data, legislative and regulatory documents of international legislation, the European Union, as well as other economically developed countries, has shown that a mandatory element of assessing the possibility of safe use of food produced by microbial synthesis is the study of the sequence of transgenic insert nucleotides in the producer strain in order to analyze the presence of pathogenicity determinants, antibiotic resistance, and the ability to produce toxic metabolites. The data obtained in vitro on the absence of risks of using both producer strains and the enzyme preparations and other ingredients synthesized by them in the food industry should be confirmed in experiments in vivo. Currently, the need to comply with these requirements, as well as the main criteria for assessing the risks of such food, are mainly provided by legislation and regulations of the Russian Federation. At the same time, the system of sanitary and hygienic assessment of the safety of producer strains and food ingredients produced by them needs to be updated.

Keywords:producer strain, mutant strain, genetically modified microorganisms, DNA, enzymes, food additives, flavorings, food ingredients

Funding. The research was carried out at the expense of the subsidy for the implementation of the state task.

Conflicts of interest. The author declare no conflict of interest.

For citation: Bagryantseva O.V. Study on the development of measures to manage the risks associated with the food produced using microbial synthesis. Voprosy pitaniia [Problems of Nutrition]. 2020; 89 (2): 64-76. DOI: 10.24411/0042-8833-2020-10017

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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