POTENTIAL FOOD SAFETY PROBLEMS IN GENETIC-ENGINEERING

The rapid development of gene technology, exemplified by the recombinant DNA technique and the hybridoma technique, will heavily influence our food supply in the years to come. Fermentation products from genetic-engineered microbials, the microbials themselves and new plant products will create a number of questions concerning the possible pathogenicity, toxicity, and changed nutritional values of such foodstuffs.

This is a great challenge not only to the development of new approaches in nutritional toxicology but also to international cooperation in the field because genetic-modified organisms are not expected to recognize human-made trade barriers or borders. Therefore the initiative of OECD establishing an ad hoc group on safety and regulations in biotechnology is greatly acknowledged.