Genetically modified (GM) foods are foods derived from organisms
whose genetic material (DNA) has been modified in a way that does not
occur naturally, e.g. through the introduction of a gene from a
different organism. Currently available GM foods stem mostly from
plants, but in the future foods derived from GM microorganisms or GM
animals are likely to be introduced on the market. Most existing
genetically modified crops have been developed to improve yield, through
the introduction of resistance to plant diseases or of increased
tolerance of herbicides.
In the future, genetic modification could be aimed at altering the nutrient content of food, reducing its allergenic potential, or improving the efficiency of food production systems. All GM foods should be assessed before being allowed on the market. FAO/WHO Codex guidelines exist for risk analysis of GM food.
In the future, genetic modification could be aimed at altering the nutrient content of food, reducing its allergenic potential, or improving the efficiency of food production systems. All GM foods should be assessed before being allowed on the market. FAO/WHO Codex guidelines exist for risk analysis of GM food.
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