Genetically Modified Foods Safety Aspects

by Engel, Karl-Heinz; Takeoka, Gary R.; Teranishi, Roy

• ISBN13: 9780841233201
• ISBN10: 0841233209
• Format: Hardcover
• Copyright: 1995-05-05
• Publisher: American Chemical Society

Summary

Presents concepts and principles underlying the safety assessment of foods and food ingredients produced via recombinant DNA techniques. Addresses issues of antibiotic resistance and potentially increased allergenicity. Discusses recent progress and current state of the art in the application of genetic engineering in the production of foods. Covers fundamental aspects of this promising area and describes some commercial applications which have entered or are about to enter the market. Outlines official viewpoints of government representatives from the United States, Europe, and Japan on creating a framework for regulatory oversight of genetically modified foods.

Table of Contents

Foods and Food Ingredients Produced via Recombinant DNA Techniques: An Overview

U.S. Food and Drug Administration Policy for Foods Developed by Biotechnology

Regulatory Oversight and Safety Assessment of Genetically Modified Foods in the European Union

Administrative Oversight To Ensure Safety of Biotechnologically Produced Foods in Japan

The Role of the Public and Federal Advisory Committees in Providing Advice to the Government on Agricultural Science Policy

Safety Assessment of Flavor Ingredients Produced by Genetically Modified Organisms

Determination of the Safety of Genetically Engineered Crops

Exotic Germ Plasm or Engineered Genes: Comparison of Genetic Strategies To Improve Fruit Quality

The Potential for Allergenicity in Transgenic Foods

Use of Plant Virus Genes To Produce Disease-Resistant Crops

Molecular Cloning of Cereal Cystatins and Evaluation of Their Antiviral and Antipest Effects

Safety Assessment of the Bacillus thuringiensis Insecticidal Crystal Protein CRYIA(b) Expressed in Transgenic Tomatoes

Safety Assessment of Potatoes Resistant to Colorado Potato Beetle

Improvement of Beer Brewing by Using Genetically Modified Yeast

Genetic Modification of Brewer's Yeast To Produce Acetolactate Decarboxylase and the Safety Aspects of the Beer Brewed by the Transformed Yeast

Safety Aspects of Genetically Modified Lactic Acid Bacteria

Enzymes from Genetically Modified Microorganisms

Progress in Genetic Modifications of Farm Animals

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