What are GM Foods?
A genetically modified (GM) food or genetically modified organism (GMO) results from the use of recombinant DNA biotechnological procedures that allow the genetic makeup of a food or organism to be altered in some way. This ‘recombination’ can be accomplished by moving genes from one organism to another or by changing genes in an organism that are already present. These changes result in the expression of attributes not found in the original organism. Examples of foods that have been genetically engineered include delayed-ripening tomatoes, pest-resistant crops (such as virus-resistant squash and Colorado potato beetle-resistant potato), herbicide-tolerant crops (such as bromoxynil-tolerant cotton and glyphosate-tolerant soybean), and many others. Genetic modification can be used to assist food growers/manufacturers in many ways such as improving crop yields, reducing insecticide use, or increasing the nutritional value of foods.
The first commercial food product developed from gene splicing (i.e., genetic modification in the laboratory) was the Flavr Savr™ tomato (Bruening and Lyons 2000). The Flavr Savr™ tomato had a gene added to prevent the breakdown of cell walls as the fruit ripened. The genetic modification allowed these tomatoes to remain firm even after extended shipping and storage times. First sold in 1994, the Flavr Savr™ tomato was only on the market until 1997, when Calgene, the company marketing it, ceased production.
Hard cheeses provide another example of the use of genetically modified organisms in food production. Chymosin, the primary component of rennet, is the milk-clotting enzyme used to make cheese and other dairy products. Traditionally, this substance was derived from the stomachs of calves. Most rennet used today is commercially produced by genetically modified microorganisms (most commonly with GM fungi). The FDA gave chymosin (from both traditional and GM sources) "generally recognized as safe" (GRAS) status, which makes it exempt from the usual premarket approval requirements (CFR [Code of Federal Regulations] Title 21). Approximately 90 percent of hard cheeses currently being produced are using an enzyme obtained from a GM source.
What are GM Foods?A genetically modified (GM) food or genetically modified organism (GMO) results from the use of recombinant DNA biotechnological procedures that allow the genetic makeup of a food or organism to be altered in some way. This ‘recombination’ can be accomplished by moving genes from one organism to another or by changing genes in an organism that are already present. These changes result in the expression of attributes not found in the original organism. Examples of foods that have been genetically engineered include delayed-ripening tomatoes, pest-resistant crops (such as virus-resistant squash and Colorado potato beetle-resistant potato), herbicide-tolerant crops (such as bromoxynil-tolerant cotton and glyphosate-tolerant soybean), and many others. Genetic modification can be used to assist food growers/manufacturers in many ways such as improving crop yields, reducing insecticide use, or increasing the nutritional value of foods.The first commercial food product developed from gene splicing (i.e., genetic modification in the laboratory) was the Flavr Savr™ tomato (Bruening and Lyons 2000). The Flavr Savr™ tomato had a gene added to prevent the breakdown of cell walls as the fruit ripened. The genetic modification allowed these tomatoes to remain firm even after extended shipping and storage times. First sold in 1994, the Flavr Savr™ tomato was only on the market until 1997, when Calgene, the company marketing it, ceased production.Hard cheeses provide another example of the use of genetically modified organisms in food production. Chymosin, the primary component of rennet, is the milk-clotting enzyme used to make cheese and other dairy products. Traditionally, this substance was derived from the stomachs of calves. Most rennet used today is commercially produced by genetically modified microorganisms (most commonly with GM fungi). The FDA gave chymosin (from both traditional and GM sources) "generally recognized as safe" (GRAS) status, which makes it exempt from the usual premarket approval requirements (CFR [Code of Federal Regulations] Title 21). Approximately 90 percent of hard cheeses currently being produced are using an enzyme obtained from a GM source.
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