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On August 24, 2022, the project launch and expert seminar of "Building a Safety Evaluation Database of Bacteria for Traditional Fermented Foods" jointly carried out by the National Center for Food Safety Risk Assessment and the China Academy of Food and Fermentation Industry was held in Beijing.
Researcher Song Yan, director of the third risk assessment office of the National Center for Food Safety Risk Assessment, introduced the project work, and Professor Yao Su, vice president of the China Institute of Food and Fermentation Industry, reported the project implementation plan
Deputy Director Gong Guoqiang pointed out that China has rich strain resources and a long history of using strains.
Director Li Ning said that the National Center for Food Safety Risk Assessment and the China National Institute of Food and Fermentation Industry should give full play to their respective technical advantages and exemplary leading roles in related fields, and continuously improve the data on the whole genome, safety and functionality of the strains at the scientific level.
Academician Sun Baoguo affirmed the necessity of carrying out the project, and pointed out that the types of Chinese characteristic fermented foods in the "list" should be continuously enriched, and through the project research, help industry applications and government supervision, and promote the international development of China's traditional fermented food industry
Experts at the meeting agreed that traditional fermented food is one of the important industries that benefit people's health and ensure food safety.
This meeting clarified the overall design idea for the construction of the safety assessment database of strains used in traditional fermented foods in China, which will effectively promote the infrastructure for the scientific and standardized management of strains used in traditional fermented foods in China
