ABSTRACT
The advent of new genetic technologies allows for novel modifications of living organisms, including those that we use for food. A classical problem that is not unique to genetically engineered foods, but could be encountered for any newly developed food, is not knowing whether a particular genetic change presumed to be beneficial has unknown, but linked, deleterious effects. The second problem unique to genetically engineered foods is that cellular metabolites — either protein or secondary metabolites — not already present in our diet will be expressed in some genetically engineered food organisms. The cell fusion case is basically equivalent to a traditional breeding situation and, thus, inherently does not present any additional issues. The relevance of this concern within our own beliefs must be decided by each of us, but in no way does it have any relevance to the issue of food safety.
