Electronic Journal of Biotechnology
ISSN: 0717-3458 |
Vol.
9 No. 4, Issue of July 15, 2006 |
© 2006 by Pontificia Universidad Católica
de Valparaíso -- Chile |
Received July 8, 2005 / Accepted January 20, 2006 |
DOI: 10.2225/vol9-issue4-fulltext-12 |
|
Safe
use of genetically modified lactic acid bacteria in food. Bridging
the gap between consumers, green groups, and industry
Wilbert
Sybesma
Wageningen
Centre for Food Sciences
Diedenweg 20, 6703 GW Wageningen
The Netherlands
Tel: 31 317 485 383
Fax: 31 317 485 384
E-mail: info@wcfs.nl
Jeroen
Hugenholtz
NIZO
Food Research
Kernhemseweg 2
PO Box 20, 6710 BA, Ede
The Netherlands
Tel: 31 318 659511
Fax: 31 318 650400
E-mail: jeroen.hugenholtz@nizo.nl
Willem
M. de Vos
Wageningen
University
Department of Microbiology
Hesselink van Suchtelenweg 4, 6703 CT Wageningen
The Netherlands
Tel: 31 317 482105
Fax: 31 317 483829
E-mail: willem.devos@wur.nl
Eddy
J. Smid*
NIZO
Food Research
Kernhemseweg 2, PO Box 20, 6710 BA, Ede
The Netherlands
Tel: 31 318 659511
Fax: 31 318 650400
E-mail: eddy.smid@nizo.nl
*Corresponding
author
Financial
support: Commission of the European Union through contract QLK1-CT-2000-01376
“Nutra Cells”.
Keywords:
lactic acid bacteria, genetic modification, legislation, safety
assessment, novel foods
Abbreviations: |
DRI:
daily recommended intake
NICE:
nisin induced controlled expression system
EFFCA:
European Food and Feed Culture Association
GRAS:
Generally Recognized As Safe
LAB:
lactic acid bacteria
QPS:
Qualified Presumption of Safety
PMS:
post-market surveillance |
Within the European
Union (EU), the use of genetically modified organisms (GMOs) in food
production is not widely applied and accepted. In contrast to the
United States of America,
the current EU legislation limits the introduction of functional foods
derived from GMOs that may bring a clear benefit to the consumer.
Genetically modified lactic acid bacteria (GM-LAB) can be considered
as a different class of GMOs, and the European Union is preparing
regulations for the risk assessment of genetically modified microorganisms.
Since these procedures are not yet implemented, the current risk assessment
procedure is shared for GMOs derived from micro organisms, plants,
or animals. At present, the use of organisms in food production that
have uncontrolled genetic alterations made through random mutagenesis,
is permitted, while similar applications with organisms that have
controlled genetic alterations are not allowed. The current paper
reviews the opportunities that genetically modified lactic acid bacteria
may offer the food industry and the consumer. An objective risk profile
is described for the use of GM-LAB in food production. To enhance
the introduction of functional foods with proven health claims it
is proposed to adapt the current safety assessment procedures for
(GM)-LAB and suggestions are made for the related cost accountability.
A qualified presumption of safety as proposed by SANCO (EU
SANCO 2003), based on taxonomy and on the history of safe use
of LAB applied in food, could in the near future be applied to any
kind of LAB or GM-LAB provided that a series of modern profiling methods
are used to verify the absence of unintended effects of altered LAB
that may cause harm to the health of the consumer.
|