WP 3.1Spoke 03

Assessment of new and re-emerging risks in the food system

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Highlights

Research projects
Outputs

Spoke 03

WP 3.1
WP 3.2WP 3.3
Research projects
WP 3.1 addressed the assessment of emerging and re-emerging risks within food systems, in a context shaped by climate change, microbial evolution and the introduction of innovative technologies and sustainable production models. The objective was to strengthen the capacity to identify, understand and evaluate new or re-emerging hazards before they translate into concrete health risks.

The research group relied on standardised protocols, whole genome sequencing (WGS) technologies and multi- and meta-omics approaches to characterise contaminants and pathogens in both traditional and novel foods. The integration of genomics, metagenomics, proteomics and metabolomics enabled deeper investigation of microbial survival mechanisms and resistance to environmental stressors and antimicrobials. This work contributed to the development of a shared genomic database supporting risk assessment activities.

A further research axis addressed the safety of new ingredients, sustainable production processes and food contact materials. Through challenge tests, computational modelling and Risk–Benefit Assessment approaches, WP 3.1 evaluated microbiological and chemical risks, including aspects of toxicity, allergenicity and migration phenomena. Particular attention was devoted to food contact materials, especially bioplastics and recycled materials. Analyses of micro- and nanoparticles migration, mycotoxins and metallic residues strengthened the scientific basis for more robust packaging quality standards, with direct implications for both public health protection and environmental sustainability.

WP 3.1 developed an integrated and anticipatory approach to food safety. The combination of genetic data, chemical analyses and integrated risk assessment tools enhanced the timeliness, reliability and systemic coherence of risk management in increasingly complex food systems.

Task and deliverables

Task 3.1.1.

Standard protocols (ISO), whole genome sequencing (WGS), computational methodologies, and MetaOmic approaches (metagenomics, metatrascriptomics, metabolomics, lipidomics, culturomics and phenomics) will be applied for the identification and characterization of the new and (re)-emerging chemical and biological hazards in traditional products, related to climate changes, microbial evolution, and modifications in the manufacturing processes. Omics techniques will also be applied to study factors affecting the survival and the stress resistance mechanisms of pathogens and antimicrobial resistant (AMR) bacteria during food processing and shelf life. In addition, a CAD-based automatic feature recognition procedure will be developed for hygienic design of food machinery, as a prerequisite for GMP in food production.

Task 3.1.2.

MetaOmics and MultiOmics approaches will be used for the identification and quantification of toxic compounds in novel sources or ingredients, also to anticipate risks related to novel foods and new sustainable food processes. The culture collection from task 3.1.1 will be used for challenge experiments in pilot plants mimicking industrial manufacturing. Food toxicants in new ingredients and food processing technologies will be evaluated (in connection with Spoke 2). Allergenicity (also with computational approaches) and toxicity will be considered by in vitro and in vivo tests. Exposure assessment and risk- benefit assessment (RBA) of novel foods will be performed.

Task 3.1.3.

New/existing materials will be characterised in terms of migration studies of both intentionally and non-intentionally added substances, small-/micro/nano- plastics, metal nanoparticles, food packaging suitability and growth of mycotoxigenic moulds, even after being subjected to innovative/emerging processing technologies (e.g., cold gas plasma, HPP). Potential antimicrobial properties will also be assessed, particularly for developed functional packaging systems. The safety of new materials used as FCM, from recyclable sources, bioplastics or derived from by-products, will be assessed in collaboration with Spoke 2

Task 3.1.4

A guideline of actual risks and benefits for the food chain will be realised to promote an independent point of view. Safety of bacteria derived from genome editing (GE) by using intragenesis and synthetic biology will be assessed using model organisms. The RA will be conducted considering deliberate release for food production or for fermentations in confined environments. WGS approaches for RA of GE-strains will be applied. Lab-scale models to study the fate of GE- bacteria and their DNA will be developed following recent EFSA indications.

Milestones

M3.1.1.1.

Culture collection (M12)

M3.1.1.2.

Identification of new and re-emerging risks (M18)

M3.1.1.3.

Ontology for the classification of the features pertaining to hygienic design and the implementation into a CAD software (M18)

M3.1.2.1.

List of hazards in novel food sources, ingredients and/or processes (M18)

M3.1.3.1.

List of materials and identification of migration conditions (M18)

M3.1.4.1.

Procedures for RA of GE microorganisms in confined environments (M24)

M3.1.4.2.

Procedures for risk assessment of GE microorganisms for deliberate release in food (M24)