精密発酵と食品安全

抄録

FAO published a report on "precision fermentation and food safety" in April 2025. The term "precision" is added as a modifier to distinguish it from traditional fermentation. "Precision fermentation" is considered a method for producing specific substances using new scientific technologies, such as the introduction of foreign genes. However, there is no national or international consensus on its definition. No country appears to have established an official definition.

The term "biomass fermentation" is also used in connection with precision fermentation. It appears that "biomass fermentation" is sometimes included under precision fermentation. In Japan, even if genome editing technology is used, if genetic engineering technology is also used, safety assessment as a GMO is required. There are also opinions that precision fermented foods should be considered for pre-market approval, including food safety assessment as a GMO, and that food safety assessment guidelines should be established.

When assessing product safety, careful consideration should be given to novel raw materials, fermentation methods, and equipment used in the manufacturing process. Foods made using precision fermentation also require thorough basic hygiene management, and efforts must be made to disclose information and communicate risks to gain consumer trust.

To understand the safety of precision fermentation products and ensure their social acceptance, the technology used must be explained. It must be explained that the microorganisms used are genetically modified, and that the resulting foods and additives have been approved by the government under the Food Sanitation Act.