Backround Information

 1) Food biotechnology is a process that utilizes modern genetics to incorporate specificity to food by modifying not only plants, but animals as well.


2) Genetically modified foods are derived from genetically modified organisms, they have had specific changes introduced into their DNA by genetic engineering techniques, the techniques are more precise than mutagenesis which is when an organism is exposed to radiation or chemicals to create a non-specific but stable change. Other techniques include selective breeding and somaclonal variation.


3) Benefits of genetic engineering are helpful in :

• Reducing use of pesticides.
• Reducing use of herbicides.
• Reducing use of fertilizers.
• Enhancing nutrition.
• Drought resistance.
• Better appearance.
• Longer shelf-life.
• Better flavor.
• Temperature resistance.
• Disease resistance.
• Increase in food supply.
• Decrease in world hunger.

4) Risks of genetically engineered food are:

• Lack of long term studies on food safety.
• Lack of long term studies on environmental impact.
• Diminished opportunity for organic/sustainable agriculture.
• Rendering Bacillius thuringiensis (Bt) , a natural biological pesticide, useless due to widespread engineered crops.
• Life threatening danger for individuals with food allergies or sensitivities who might unknowingly ingest altered foods to which they are allergic, sensitive, or intolerant.
• New genetic structure of foods might result in new allergens.
• Toxicity levels of naturally occurring food toxins might result in new allergens.
• Toxicity levels of naturallt occurring food toxins might inadvertently be altered.
• Cruelty to animals.
• Environmental damage due to cross pollination and disturbed ecosystems.
• Pesticide tolerance.
• Herbicide tolerance.
• Ethical and spiritual.