Biotechnology and Food
Cooperative
Extension, College of Agriculture & Life Sciences, The University of Arizona
Written by
Ralph Meer, Instructional Specialist
Scottie Misner, Associate Nutrition Specialist, Department of Nutritional
Sciences
Definition
A general definition of biotechnology is the use of a living organism or its products for commercial purposes. These activities include making bread, cheese, beer, and wine in addition to selective breeding of food crops and domestic animals. Today, biotechnology involves the use of recombinant DNA techniques to obtain desired qualities or products. Recombinant DNA methods take genetic material from one organism and put it into another.
Importance of biotechnology in food production
The use of biotechnology in food production includes:
- Plants that are more resistant to disease, insects, and weed killers.
- Plants that require less water.
- Producing enzymes used in food processing, such as chymosin used in making cheese.
- Improved food quality to extend shelf-life.
- Improved nutritional qualities.
- Improved efficiency of food production.
- Production of foods containing vaccines. Currently under development is the production of a cholera vaccine in potatoes. Eating these potatoes would allow easier and greater immunization to the world’s population. This is important because cholera is a significant cause of diarrhea and death in third world countries.
Safety of foods produced by biotechnology
The FDA requires that a new food product or ingredient obtained from traditional breeding techniques must be approved as a new food additive and undergo a safety evaluation. The same requirement applies to new foods or ingredients produced by recombinant DNA techniques. However, most foods currently being developed using these new biotechnology methods do not contain substances that are different in structure, function or amount from those already in the diet. These foods will NOT require approval as new food additives.
Labeling requirements
The FDA has decided that these new techniques for changing the genetic makeup of plants and animals does not differ significantly from traditional plant and animal breeding techniques. Therefore, no special labeling will be required. However, common food allergy proteins would require labeling. For example, if genetic material from a peanut is put into a tomato, the tomato would require labeling. The special labeling requirement would let people with an allergy to peanuts know that the tomato may contain peanut proteins which could cause an allergic reaction.
Summary
The use of biotechnology in agriculture can enhance efforts to increase food production and improve food quality. Foods produced using biotechnology must meet safety standards. And, they must be properly labeled according to FDA regulations.
References
Day, P. R. 1996. Genetic Modification of Proteins in Food. Critical Reviews in Food Science and Nutrition 36(S):S49-S67.
FDA/CFSAN 1995. FDA’s Policy for Foods Developed by Biotechnology. http://vm.cfsan.fda.gov/~lrd/biopolcy.html
FDA/CFSAN 1992. Food Biotechnology: Questions and Answers.
http://vm.cfsan.fda.gov/~lrd/bioqa.html
The University of Arizona is an Equal Opportunity/Affirmative
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by the University of Arizona.
Document located http://cals.arizona.edu/pubs/health/az1066.html
Published May 1999
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