Description
Book SynopsisThe 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 crop
Trade Review"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." (South African Food Science and Technology July 2017)
Table of Contents1 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
