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March 14, 2026Open Access

Review: Technical Production Methods of Precision-Fermented Foods Identification and Characterisation of Hazards

Puntos clave

To review the production methods for precision fermentation of food ingredients and identify associated hazards.
Mapped host selection using yeasts, filamentous fungi, and selected bacteria.
Explored genetic design including CRISPR, omics, and adaptive evolution.
Analyzed upstream operations like media, alternative feedstocks, cell banking, and bioreactors.
Investigated downstream purification methods such as harvesting, extraction, membranes, chromatography, and stabilisation.
Identified risk clusters including chemical contaminants, microbial contamination, and horizontal gene transfer.
Highlighted GMM-specific issues such as toxins and allergenicity problems.
Concluded that multi-layered risk assessment and controls are essential for oversight.

Resumen

This review examined production methods for precision fermentation of food ingredients, using the FSA’s working definition centred on genetically modified micro-organisms producing functional components. It maps host selection (yeasts, filamentous fungi, selected bacteria), genetic design (CRISPR, omics, adaptive evolution), upstream operations (media, alternative feedstocks, cell banking, seed trains, bioreactors) and downstream purification (harvesting, extraction, membranes, chromatography, stabilisation). It identifies risk clusters: chemical contaminants and residues; microbial contamination and host-cell remnants; GMM-specific issues such as toxins and horizontal gene transfer; and product-related concerns including allergenicity and unintended bioactivity. The review concludes that proportionate, multi-layered risk assessment, controls and oversight are essential.

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