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The development of recombinant DNA methods has changed the face of the food industry over the last 50 years. Crops which have been genetically modified are being cultivated in more and more countries and this process is likely to accelerate as desirable traits are identified and transferred to appropriate organisms, and they are cleared by the regulatory authorities. However, the technique has its critics who claim that modification of the genome of the plant (or animal) in this way may pose unknown and unacceptable risks to the human consumer. Genetic Modification and Food Quality: A Down to Earth Analysis is the first comprehensive text on how GM production methods influence the quality of foods and feeds, based on a complete and unbiased assessment of the scientific findings. It presents a balanced analysis of the benefits and drawbacks of gene-modified food sources in the human diet. Chapters approach the topic with regard to different food types such as cereal grains, oilseed crops, vegetables, fish and animal products. Assessing the nutritive value as well as the health and safety of GMO foods, this book is a reference for anyone working in the food production industry and will also be of an interest to NGOs, trade associations and consumers who are looking for an objective, balanced study of this contentious issue.
List of contents
1 Introduction 1
2 International regulations 4
3 Microorganisms 20
4 Cereals 35
5 Oilseed crops 81
6 Fruits and vegetables 141
7 Fish and other animals 174
8 Animal products 181
9 Overall assessment of the safety of GM foods and feeds 200
10 Overall assessment of the nutritional value of GM foods and feeds 211
11 Addressing consumer issues 250
12 Overall conclusions 262
Index 271
About the author
Robert Blair, DSc, is Professor Emeritus in the Faculty of Land and Food Systems at the University of British Columbia, Vancouver, Canada.
Joe M. Regenstein, PhD, is Professor Emeritus in the Department of Food Science at Cornell University, Ithaca, New York, USA.
Summary
The development of recombinant DNA methods has changed the face of the food industry over the last 50 years.
