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Review Article
Genetically Modified Food: Its uses, Future Prospects and Safety Assessments

A. Pandey, M. Kamle, L.P. Yadava, M. Muthukumar, P. Kumar, V. Gupta, M. Ashfaque and B.K. Pandey

Biotechnology, 2010, 9(4), 444-458.

Abstract

In the context of the GM food regulations crop improvement via transgenic technology is a new stage of introducing novel food which supercedes over the conventional breeding. It was analyzed that worlds hunger, malnutrition problems, environmental pollution and phytoremediation in agriculture are the challenges for scientist as well as governments those can be combated by application of genetic engineering in crops. Genetically modified microbes/plant/animals or GM microbes/plant/animals results from modification in the genetic make-up of microorganisms, plants and animals using recombinant DNA technology to improve the nutritional requirement, disease resistant traits, increased production and medicinal properties. In many instances, these modification processes represent faster, more efficient mechanisms for achieving changes than traditional breeding. However, a wide variety of modifications are possible through genetic manipulation and the potential for the introduction of toxic compounds, unexpected secondary effects and changes in nutritional and toxicological characteristics may give rise to safety concerns about GM crops. Thus, generation of GM food explores new vistas for future food requirement but the assessment of policy regarding environmental risks is also to be concerned.

ASCI-ID: 11-578

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