Examples of GMF
Roundup Ready Soya Bean & Corn – Crops will not die (only weeds or intended plants will) when exposed to herbicides as they are resistant to them [herbicide resistant].
Tomatoes – Improves the shelf life and keeps it fresh
Rapeseed (canola) – Crop will not die when in contact with pesticide (only pests will get killed) [pesticide resistant].
Golden Rice – 3 genes (2 from daffodils, 1 from a bacterium) are injected into the rice which boosts its nutritional content making it rich in beta carotene (Vitamin A). Improves the diet of malnourished people (from developing countries) and prevents blindness.

Earthsave International (2002). Genetically Modified Foods: You too can be a part of a corporate experiment! Retrieved June 5, 2008, from http://www.earthsave.org/pdf/spring2002.pdf


What is the procedure of making GMF?

In order to get the gene into the plant cell, the physical barriers of the plant have to be overcome. Usually, the gene is either inserted into the plant directly (“gene gun”) or infected into the plant cell (“viral vector”). As it is difficult for the genes to get into the plant cell (1 in 10,000 chances), an antibiotic resistance marker gene will usually be attached to the gene. If the organism’s cells survive when grown on a plate with that specific antibiotic, the gene has successfully entered the plant cell. To ensure that it does not remain in an idle mode, a promoter will also be attached to the gene to make sure that it is functioning the way it is supposed to.

Singapore Press Holdings (2008, May 15). GM food crop yield less than its equivalent counterpart. Retrieved June 21, 2008, from http://www.gmac.gov.sg/News/2008/2008_05_15.html

GMF was expected to lower the price of food crops due to the increase yield, reduce use of pesticdes and herbicides as compared to the natural counterparts.

however, current studies proved otherwise. It was observed that GMF does not produce a bigger yield as compared to natural food crops. ie. GMF produces lesser yield as compared to natural food crops.

Deborah B. Whitman (2000, April). Genetically Modified Foods: Harmful or Helpful?. Retrieved June 2, 2008, from http://www.csa.com/discoveryguides/gmfood/overview.php

What are the advantages and disadvantages of GM food?

Advantages:
1. Resistant to pests and diseases
2. Tolerant to cold, herbicide and drought/salinity (able to grow at places with poor growth conditions)
3. Nutrition – adding vitamins or minerals to plant crops
4. Pharmaceuticals – adding medicines into food crops to reduce cost and aid in storage
5. Phytoremediation – using poplar trees to aid in reducing metal contamination from soil

Disadvantages:
1. Harmful to the environment – causing unintended harm to other microorganisms, pests becoming more resistant to pesticides, transferring of desired characteristic to other organisms such as weed growing near it
2. Health hazards- causing or developing allergies, no substantial evidence of whether GMF can pose as a health risk but it is believed by scientists to be harmless, transfer of genes from GMF to human cells,
3. Economic concerns – expensive and time consuming to introduce new variations

to be updated! =)

Deborah B. Whitman (2000, April). Genetically Modified Foods: Harmful or Helpful?. Retrieved June 2, 2008, from http://www.csa.com/discoveryguides/gmfood/overview.php

WHAT IS GMF??

They are food crops that have had their genes altered by inserting a desired gene from another organism (be it a plant or non-plant organism). By doing so, the genetically modified food crop will have the desired feature be it for nutritional purposes or to withstand torment from pests, chemicals or climatic changes. This method is more feasible as compared to plant breeding which is not as quick and reliable.

A common example of such gene donor for food like corn is Bacillus thuringiensis. With this gene, the food crop will be able to form crystal proteins that will prevent the growth of insect larvae (being pest resistant) and thus reducing or eliminating the need of pesticides.

to be updated =)

Hazards involved in food recalls are normally due to the physical (foreign objects), chemical (pesticides etc) or biological hazards (bacterial contamination), presence of allergens (ex. milk, eggs) that isn’t identified in the labeling, incorrect labeling, packaging defects etc.

The local regulation does not do the recalling of the food products. The food company will carry out the recall themselves. A recall team is being set up to check if the hazards are very harmful to consumers and then decide on whether to conduct a product recall.

There are 3 classes (Class I, II and III) of recall category. Class I with cases that are extremely dangerous to consumers and are life threatening. As compared to Class I, Class II’s cases are not as dangerous and not as life threatening and Class III being the least dangerous of all.

The recalled products that are removed from the market either undergoes treatment to get rid of the problem or are destroyed. Products that must be destroyed have to be disposed of properly such as by burying them at landfills. The location, time and code numbers of the disposed products should be taken down for future referencing.

The recall system should be tested once in awhile to check if it is working out properly, responding fast enough and whether there are ways to improve it.

Ways to notify consumers on the recalling of the products can be done through the newspaper, television, radio, internet, notices at where they can be purchased such as the supermarket.

University of Florida (2008, March). The Food Recall Manual. Retrieved April 9, 2008, from http://edis.ifas.ufl.edu/pdffiles/FS/FS10800.pdf

to be updated again... =)