Foods Derived from Genetically Modified Organisms and Detection Methods

This report reviews currently approved genetically modified food crops, products from modified microorganisms for food use, and molecular methods currently applicable or under development for detecting foods derived from genetically modified organisms (GMOs). Up-to-date reviews on approvals of genetically engineered organisms or food products (in the the European Community, and Switzerland), including a comprehensive compilation of genetic and biochemical information on the respective products are presented. >From a survey of the genetically engineered agricultural crops it was found that there were 28 approved, genetically distinct plant products (Minor genetic differences between several lines of certain products derived from independent transformation events of the same or virtually the same host plants were not considered here.). These products were chicory (1), corn (6), cotton (4), papaya (1), potato (2), rapeseed (4), soybean (2), squash (2), tobacco (1) and tomato (5). The survey on the genetic elements (promoters, structural genes, terminators) introduced into the approved modified agricultural crops along with other pertinent data presented in this report, could provide the basis for the development of efficient screening methods and product-specific techniques for detecting genetically engineered food products. The other main objective of this paper is to review published analytical methods developed for identifying genetically engineered foods. Relevant methods which may be useful for designing identification techniques are also given. Included are: validated, official methods for the detection of GMOs; methods developed for the identification of GMOs in food stuffs published in specialised scientific journals or in reports unavailable in databases; other scientific articles describing the identification of DNA sequences that have also been used for generating GMOs; and publications from relevant, related fields such as authenticity testing or the detection of pathogens. Most of the techniques currently available use the polymerase chain reaction (PCR) for the amplification of DNA-sequences introduced into the plants by genetic engineering. The applicability of other nucleotide-based and protein-based detection techniques for the analysis of food stuffs is also discussed. With the increasing availability of genetically engineered plant products, it will become a necessity to have the proper techniques for the identification of such foods as a means for controlling adherence to labelling requirements and other regulations. A two-step approach might be most adequate and effective. First, widely applicable PCR-based screening methods should be used which target sequences present in genetic elements most commonly found in transgenic crops, such as the aminoglycoside-3'-phosphotransferase (nptII) marker gene, the cauliflower mosaic virus …