Strategies for assessing the safety of foods produced by biotechnology, a joint FAO/WHO consultation, Geneva, Switzerland, 5-10 November 1990
ISBN: 92 4 156145 9
Records the conclusions reached by a joint FAO/WHO consultation convened to establish a scientific basis for the safety assessment of novel foods, food ingredients, and processing aids produced by biotechnology. Emphasis is placed on the safety of new technologies that promise dramatic improvements in the food supply, whether through the production of nutritionally superior cereal and grain crops or the development of farm animals that are disease resistant, produce lean meat, and grow more efficiently. New techniques that can increase the efficiency and reduce the costs of the food processing industry are also thoroughly assessed. The main aim of the book is to identify the scientific principles and procedures needed, on a case-by-case basis, to assure that foods produced by biotechnology are toxicologically safe and nutritionally adequate for human consumption. Addressed to regulatory authorities and the food industry, the book also provides a solid scientific basis for the development of comprehensive food regulations that can keep pace with technological advances. Chapters assess the safety of foods derived from microorganisms, plants, and animals generated by biotechnology. Adopting a highly cautious approach, each chapter first identifies all possible hazards, discusses the likelihood that such hazards will arise in practice, and describes the scientific principles and procedures needed to assure the safety of the finished food. Potential hazards identified include the activation of silent genes and the creation of new toxins, changes in nutritional content, and allergic reactions to new or altered proteins.
"... provides a cool and rational approach to what can be a very emotive subject..."
- Food Safety and Security