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Working Group VII: Food products
The working group recognised that many international and national organisations had developed strategies for evaluating the safety of new food products produced by the application of genetic modification. These strategies were necessarily fairly general and the group agreed that it should focus its...
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Main Authors: | , , , , , , , , , , , , , , |
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Format: | Conference Proceeding |
Language: | English |
Online Access: | Get full text |
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Summary: | The working group recognised that many international and national organisations had developed strategies for evaluating the safety of new food products produced by the application of genetic modification. These strategies were necessarily fairly general and the group agreed that it should focus its attention on the pathogenicity and toxicity of live microorganisms used in food. The group agreed that absolute safety was impossible to establish for a new food product, but that it was possible to establish reasonable certainty of no harm to the consumer. In the forseeable future, genetically modified microorganisms (GMMOs) proposed for use in food would be modified forms of microorganisms already accepted for use in food. In these circumstances, the unmodified strain provides a standard against which the GMMO might be assessed. The safety evaluation of a GMMO proposed for use in food should be approached in a stepwise manner. This would ensure that attention is focussed on perceived problem areas. Experimental data should not be demanded unless their significance, and how they should be used, were known in advance. |
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ISSN: | 0891-060X |