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Genetically Engineered Food: Foods of the Future?

by Stella Morgan

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Genetic engineering is the brain behind genetically modified (GM) foods. This technique was derived to alleviate the infections and infestations in crops, brought about by microbes. Gene transfer is the idea behind genetic engineering.

Failure of traditional methods to protect crops from infestations brought forward the technique of genetic engineering. Innovations in biotechnology have brought about a vast change in the quality and quantity of the food product. The gene (virus) to be incorporated is identified and isolated and inoculated into the plant to be experimented.

This makes the particular organism or plant, resistant to that particular microbe or infection.

Resistance against infection continues for further generations. Fear and concern about the environment and safety levels of the food exists.

The Food and Drug Administration (FDA) approves the safety of these genetically modified foods and consider them equivalent to the conventionally grown counterparts. The genetic makeup of the particular crop is changed by a modern technique, referred to as recombinant DNA technology. Also termed as gene splicing, it brings about a sought-after trait in a particular crop.

Genetically engineered foods are also known as genetically modified, biotech or bioengineered foods. Hybrid varieties of corn, tomatoes, apple and others are produced by this method. This method is precise, rapid and predictable. Removal of unwanted traits in the traditional methods is difficult. The USDA, Environment Protection Agency (EPA) and the FDA are the government agencies that monitor the genetically engineered foods. They assure the non-existence of toxicity in such products. The pesticides utilized are safe for humans and animals. Not matching with the regulated standards, might prove to be dangerous to the product, and can be eliminated from the market. Some of the genetically engineered foods, approved by the FDA, as safe for human consumption are potatoes, corn, canola oil, sweet corn, papaya, sugar beets, tomatoes and soybeans.

Absence of any poisonous substance or allergen in the product is guaranteed. The nutritive value of the food is not affected by this procedure. No rules exist regarding the labeling of foods that are genetically modified. Labels titled ‘hybrid corn’ is not essential, as this technique does not provide a different class of food. Noteworthy differences with the respective conventional product, if any, have to be mentioned. Changes in the nutritive value are mentioned (High linolenic acid or high oleic acid oil). Any particular property calling for a varied handling or storage technique is mentioned.

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