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Wheat pp 225-231 | Cite as

Quality and safety implications of genetic manipulations of food crops

  • R. Townsend

Abstract

Biotechnology offers enormous potential to increase the quality and quantity of our food supply while decreasing chemical inputs and conserving non-renewable resources. However, the public is concerned that the technology may pose new and unfamiliar risks and looks to the regulatory agencies to examine and approve new products prior to sale. Assuring the quality and safety of food crops produced using the new technologies of genetic manipulation will be critical in promoting consumer acceptance and commercial success. Industry supports government regulation of biotechnology for public reassurance that such oversight provides and for the high standards it promotes. However, regulatory agencies, seed companies and food processors are currently struggling with the issues this raises for both newly and traditionally derived products. Assuring the safety of foods produced by genetic modification will be discussed here with reference to the recommendations of the International Food Biotechnology Council.

Keywords

Transposable Element Genetic Modification Barley Yellow Dwarf Virus Viral Coat Protein Natural Toxicant 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Reference

  1. 1.
    International Food Biotechnology Council. (1990) Biotechnologies and food: assuring the safety of foods produced by genetic modification. Regulatory Toxicol. Pharmacol., 12(3).Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • R. Townsend

There are no affiliations available

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