Safety assessment of gene recombination foods.
نویسندگان
چکیده
منابع مشابه
Safety assessment of genetically modified foods.
The development of novel foods produced through agricultural biotechnology is a complex three-stage process: gene discovery, line selection, and product advancement to commercialization. The safety of genetically modified foods is an integral part of the overall developmental process throughout all of the stages. In the discovery stage, the safety of the gene, its source, and the gene products ...
متن کاملSafety Assessment of Genetically Modified (GM) Foods
A genetically modified organism (GMO) is any living organism that has been manipulated at the level of its genome in a way that would not happen in nature. In theory, the DNA of any living organism can be manipulated, though most experience has been obtained through the genetic engineering of microorganisms (bacteria and viruses) and plants. However, a number of GM fish and GM animals have been...
متن کاملSafety assessment of high pressure treated foods.
The DFG-Senate Commission for Food Safety (SKLM) considered the high pressure treatment of foodstuffs already in 1998 and published an opinion entitled "High pressure treatment of foodstuffs, particularly fruit juices". In view of the continued development of this technology, the extension of the types of product involved and the ongoing research in this field, the Working Group "Food technolog...
متن کاملConstantly evolving safety assessment protocols for GM foods.
he introduction of GM foods has led to the evolution of a food safety assessment paradigm that establishes safety of the GM food relative to its conventional counterpart. The GM foods currently approved and marketed in several countries have undergone extensive safety testing under a structured safety assessment framework evolved by international organizations like FAO, WHO, Codex and OECD. The...
متن کاملAllergy assessment of foods or ingredients derived from biotechnology, gene-modified organisms, or novel foods.
The introduction of novel proteins into foods carries a risk of eliciting allergic reactions in individuals sensitive to the introduced protein and a risk of sensitizing susceptible individuals. No single predictive test exists to perform a hazard assessment in relation to allergenic properties of newly expressed proteins in gene-modified organisms (GMOs). Instead, performance of a weighted ris...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Kagaku To Seibutsu
سال: 1998
ISSN: 0453-073X,1883-6852
DOI: 10.1271/kagakutoseibutsu1962.36.735