ConTroVerSiaL IsSueS on GM foOD!!!

• Consumer’s right:

Consumer’s right is about disclosing detailed information of the product and allowing consumers to make informed choice. Consumer law is enforced to protect consumer’s rights. Informed choice and the resulting actions from it require access to information and resources. The controversial issue is that not all consumers have access to their rights. This is because consumers do not have the same access to information and resources to make decisions about GM foods due to lack of education or limited access, especially in developing countries. Consumers Association of Singapore is a body to protect the rights of consumers in Singapore.

• Product labeling:

It is not mandatory in some countries such as United States and Singapore. Singapore follows closely with the regulations set by CODEX for labeling of GM food. FSANZ requires labelling of GM food where that food contains novel DNA (the transferred gene or genes) or protein (the product of the novel DNA). If the food is indistinguishable from the conventional alternative (e.g., if it is a refined oil that has no novel DNA or protein, but was produced from GM plants) then labelling is not required. This is one area of concern for some people who would like to avoid all GM products due to philosophical or ethical objections to the process.

• Religious and Ethnical Concerns:

GMOs are seen as “unnatural” food since GMOs are produced by the transfer of genes from different species. The term “Frankenfood” is also being used to refer to GM foods due to the fact that it is made by tampering with nature by mixing genes among species which is an act of violation of nature of lives.

There are also objections to consuming animal genes in plants and vice versa. Genes can be transferred from any organisms to another. For example vegetarians are concerned about consuming vegetables that contain animal genes which will then violate their religious beliefs. However, technologists point out that although there may be an ethical dilemma, the chemical structure of DNA is the same in all living organisms. It is only the sequence of the nucleotides within the DNA which determines the genetic makeup of the organism.

• Environmental Concerns:

Farming of GM foods might result unintended transfer of transgenes through cross-pollination where, the conventional crops could no longer be sold as 'non-GM'. However, bioengineers argue that cross-pollination poses negligible risk as pollen must travel over "moats" constructed between GM crops and other species.

GM food such as those that are pest resistant might result in unintentional poisoning of “non-target” species of insects. For example, Bacillus thuringiensis (Bt) crops would be just as poisonous to ecologically beneficial insects that feed on the Bt corn or cotton plant. Other potential effect is that those animals that feed on those insects might be affected as their food’s population decreases, resulting in loss of fauna biodiversity. Another possible effect of the GM technology will be on the diversity of the world's food crops. If only a few GM varieties of the major food crops are grown, the risk that a disease could wipe out a large proportion of food production is much greater.

• Food Safety:

As non-GMO foods contain allergens, pesticides residues or microbiological contaminants, thus transfer of genes to produce GM foods might also contain allergens from the plant where the gene is extracted. Antibiotic resistance is a concern as there’s a possibility of transfer of GM DNA from the plant to gut microflora of humans and animals. Such genes have the potential to adversely affect the therapeutic efficacy of orally administered antibiotics.

Genetic modification of plants may result in alteration in nutritional composition or level of anti-nutrients which in turn may affect the nutritional status of the consumer or population groups. For instance, GM rice (accumulation of xanthophylls, increase in prolamines) may result in nutritional imbalances in the consumer. Various toxicants are known to be inherently present in different plants. Genetic engineering has the potential to alter such constituents or produce newer toxicants; toxicity potential.

BeneFits of GM FoOd!!

1. Genetically engineered food is cost effective. Because it is designed to resist pests and grow under non-optimal conditions, it can also help people in areas where regular crops would not grow. Large savings in production may lead to financial gain and help fight poverty.

2. Genetically engineered food can be naturally pest-resistant and thus reduce the need for additional chemicals, pesticides, and other dangerous additives, which might harm human’s health.

3. Genetically engineered food may help reduce world hunger. As new species are altered to grow faster or more effectively, they can be used to feed poor nations or chosen for countries where crops may not normally grow because of less desirable environmental conditions.

4. GM foods can help against certain diseases or provide specific nutrients, such as the “golden rice” which is able to provide vitamin A due to the gene implanted from daffodil. “Golden rice” also contains a gene that will increase the uptake of iron from the soil by the rice plant and another that will increase the rate of absorption of that iron into the human body. This can help to reduce the nutritional deficiency of vitamin A and Iron around the world especially the developing countries whereby they do not have access to nutritious foods and since rice is a staple in those areas.

More Benefits!!
Crops

• Enhanced taste and quality
• Reduced maturation time
• Increased nutrients, yields, and stress tolerance
• Improved resistance to disease, pests, and herbicides
• New products and growing techniques

Animals

• Increased resistance, productivity, hardiness, and feed efficiency
• Better yields of meat, eggs, and milk
• Improved animal health and diagnostic methods

Environment

• "Friendly" bioherbicides and bioinsecticides
• Conservation of soil, water, and energy
• Bioprocessing for forestry products
• Better natural waste management
• More efficient processing

Society

• Increased food security for growing populations

GeneTic MoDificaTion ProCeSs

Genetic modification process, which is part of Food Biotechnology, also known as Genetic engineering, Recombinant DNA technology, and Gene splicing. It can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. The resulting organism is then said to be "genetically modified," "genetically engineered," or "transgenic". This application of biological techniques to food crops, animals and microorganisms involves the isolation, manipulation and reintroduction of DNA into cells or model organisms.

Genetic Modified Organisms are organisms that have genetic material modified outside the organism’s natural reproductive process and is able to multiply itself or to transmit genetic material. The purpose of genetic modification is to introduce new characteristics or attributes physiologically, making a crop resistant to herbicide, introducing a novel trait or improving the present traits, or producing a new protein or enzyme.

GeneticModification/Engineering:
1) DNA Extraction.
This is the first step in genetic modification process. It involves extracting DNA from a desired orgamism.

2) Gene Cloning
During DNA extraction, the entire DNA from the organism is extracted. Gene cloning is used to separate the single gene of interest from the rest of the genes extracted and make copies of it.

3) Gene Design
Once a gene has been cloned, the gene is designed to work inside a different organism. This is done in a test tube by cutting the gene apart with enzymes and replacing gene regions that have been separated.

4) Transformation/ Gene Insertion
Since plants have millions of cells, it would be impossible to insert a copy of the modified gene into every cell. Thus, tissue culture is used to propagate abundance of plant cells called callus, which the new modified gene will be added.

The new gene is inserted into some of the cells using various techniques such as the gene gun, agrobacterium, microfibers, and electroporation. The main objective is to transport the new gene(s) and deliver them into the nucleus of a cell without damaging or killing it. Transformed plant cells are then regenerated into transgenic plants. The transgenic plants are grown to maturity in greenhouses and the seed they produce, which has inherited the modified gene, is collected. The transgenic seeds will then hand over to a plant breeder who is responsible for the final step.

5) Backcross Breeding
In backcross breeding, transgenic plants are crossed with selected breeding lines using traditional plant breeding methods to combine the desired traits of selected parents and the modified gene into a single line. The offspring are repeatedly crossed back to the selected line to obtain a high yielding transgenic line. As a result, the plant will obtain a yield potential close to current hybrids that expresses the trait encoded by the new modified gene.

WhAt is GM FooD??

What is GM food?
GM food is produced from plants or animals which have had their genes changed in the laboratory by scientists.

The principles for the production GM foods :
1. Pest resistance
Crop losses from insect pests can be staggering resulting in devastating financial loss for farmers and starvation in developing countries. Many people want farmers to use fewer chemical. Thus GM Technology is aimed at achieving fewer pesticides used, energy savings, & increased yields.

2. Herbicide Tolerance
GM crops are more resistant to herbicide.

3. Disease Resistance
There are many viruses, fungi and bacteria that cause plant diseases. GM crops and plants that are genetically-engineered tend to be more resistance to these diseases.

4. Cold Tolerance
Unexpected frost can destroy sensitive seedlings. Thus antifreeze gene in crops can prevent that and survive through unfavourable condition.

5. Drought Tolerance
Creating plants that can withstand long periods of drought will help people to grow crops in formerly in hospitable places.

6. Salinity Tolerance
About one- third of the world’s irrigated land is unsuitable for growing crops because of contamination with high levels of salt. Most trees and crop plants are highly sensitive to salty conditions. Creating plants that can withstand long period of high salt content in soil and groundwater will help people to grow crops in formerly in hospitable places.

7. Nutrition
Malnutrition is common in third world countries where impoverished peoples rely on a single crop such as rice for the main staple of their diet. If rice could be genetically engineered to contain additional vitamins and minerals, nutrient deficiencies could be alleviated.

PacKage 2 LauNch!!

FOOD SAFETY
The areas to research and cover:

• What is genetic modification, and the GM food related to flour and starches (plants)?
• What are some of the food borne illnesses associated with food contamination in GM food?
• Discuss on the analytical techniques for isolation and identification of food borne pathogens and toxin present in genetic modified starches.
• Review the usr of GM food from varioue sources.
• Discuss the benefit and controversial issues associated with the use of GM food.
• What is the permitted limit in GM food according to acceptable daily intake and food consumption studies?

Biological Hazard in Fish and Seafood Products

1) Microbial concerns
Seafood is more perishable than other types of high-protein products due to their high level of soluble nitrogen compounds found in the tissue. Microbial activity is responsible for changes in flavor, odor, texture, and color that reflect the extent of decomposition. Seafood is mainly harvested from the wild and is subject to environmental contaminants, including pathogens.
The numbers and types of indigenous microorganisms on freshly harvested fish, crustaceans, and mollusks depend on the geographical location of the harvest site, the season, and the method of harvest. Microbial concerns are mainly on foodborne illness. Poor quality (spoiled or decomposed) products seldom cause illness because they usually are discarded before consumption.

2) Pathogens of concern
Inshore water sites increase the likelihood of enteric pathogen contaminants. Indigenous pathogens include of:
- Vibrio vulnificus,
- Vibrio parahaemolyticus,
-Vibrio cholerae,
- C. botulinum Type E,
- Enteric microorganisms (Salmonella spp. and Shigella spp.)

It has been isolated from freshly caught fish, crustaceans, and mollusks due to contaminated harvest waters, but they are not present in deep sea waters. Other non-indigenous pathogens such as L. monocytogenes and S. aureus can be present in cooked products during processing, handling, or post-processing environmental contamination.

Sushi products that incorporate raw fish as an ingredient must meet the additional requirements of a process in order to cease parasites. Sushi is also made from acidified rice. Rice, without proper acidification control, introduces a risk of toxin formation from Bacillus cereus.

Cooked seafood, especially crustaceans that are heavily handled during processing, pose a risk of contamination by S. aureus, Salmonella spp., L. monocytogenes, Shigella spp., and other enteric microorganisms. Moreover, poor manufacturing practices and mishandling may result in cross contamination by indigenous pathogens, especially V. parahaemolyticus. Clostridium botulinum spores may survive depending on the effectiveness of heating process.

3) Time and Temperature Control
Most seafood, including cooked seafood and sushi, requires time and temperature control. Only fully retorted or fully dried and salted products are considered shelf stable. Most smoked seafood products are highly perishable thus it requires time and temperature control so as to destroy C. botulinum growth and toxin production. Heavily smoked products with low water activities are spoiled primarily by molds.

Adopted from: http://vm.cfsan.fda.gov/~comm/ift4-4.html

Biological Hazards in Meat and Poultry Products

1) Microbial concerns
The microbial flora found in red meats and poultry is heterogeneous. It consists of mesophilic and psychrotrophic bacteria. These bacteria include pathogenic species from the raw meats and the environment. In addition, during slaughter and processing of raw products, more bacterial species are introduced. Raw meat and poultry have an Aw >0.99 and a pH range of 5 -7, which is an optimal combination for microbial growth.

When red meats and poultry are cooked or processed and later refrigerated, the bacterial from the raw tissue is greatly decreased, leaving only spore-formers, enterococci, micrococci, and some lactobacilli. Furthermore, environmental post-processing pathogen contamination can occur and the reduction in competitive bacterial flora may allow for pathogen growth. Some products are shelf stable because they may receive a botulinum cook or a cook in combination with other controls, such as acidity, preservatives or other additives.

2) Pathogens of concern
The main concerns are:

• Staphylococcus aureus,
• enterohemmorrhagic Escherichia coli (ruminants),
• Salmonella spp. (all meats),
• Listeria monocytogenes (all meats),
• Campylobacter jejuni/coli (poultry),
• Yersinia entercolitica (pork),
• Clostridium perfringens and Clostridium botulinum (mainly processed products).

There is a particular concern when these species are present and/or can grow in cooked products without competition.

Adopted from: http://vm.cfsan.fda.gov/~comm/ift4-4.html