ABSTRACT
Introduction ............................................................................................ 77 Establishment of the Safety of Genetically Modified Foods ................ 79
Regulatory Aspects ............................................................................ 79 Comparison of Genetically Modified Foods to Those Developed by Traditional/Classical Breeding vs. Genetic Engineering ..................... 79 Technologies Used in Genetic Modification of Foods .......................... 80
Transformation Systems..................................................................... 81 Gene Expression ................................................................................. 82
Potential Benefits of Transgenic Plants ................................................. 82 Safety Concerns With Technologies and Resultant Foods ................... 84
Toxicity/Allergenicity........................................................................ 84 Safety of Recombinant DNA.............................................................. 85 Safety of Selectable Markers .............................................................. 85
Environmental Concerns........................................................................ 87 Labeling Issues ....................................................................................... 88 Summary ................................................................................................. 89 References ............................................................................................... 89
Biotechnology has been defined in a number of ways. The basic underlying definition is the use of living organisms and processes to enhance plants, animals, and microorganisms for useful purposes. The food industry is one of the largest users of biotechnology. Historically, one may find examples of bio-
technological applications, primarily microbial food production and preservation, that extend back thousands of years.
