Genetically modified foods are organisms (i.e. plants or animals) in which the genetic material (Deoxyribonucleic Acid) has been altered in a way that does not occur naturally by mating and/or natural recombination. Combining genes from different organisms is known as recombinant Deoxyribonucleic Acid technology and the resulting organism is said to be ‘Genetically Modified’, ‘Genetically Engineered’ or ‘Transgenic’. Crops grown commercially and/or field-tested are resistant to a virus that could destroy most of the African harvest, other crops with increased iron and vitamins that may alleviate chronic malnutrition and a variety of plants that are able to survive weather extremes. There are fruits that produce human vaccines against infectious diseases such as hepatitis B, fish that mature more quickly, fruit and nut trees that yield years earlier and plants that produce new plastics with unique properties. Controversies and public concern surrounding Genetically Modified foods and crops commonly focus on human and environmental safety, ethics, food security, poverty reduction and environmental conservation. With this new technology on gene manipulation there are the risks of tampering with nature, effects will have on the environment, the health concerns that consumers should be aware of, and effects related with recombinant technology. This review addresses the major concerns about the safety, environmental and legal issues which are collectively infer health hazards of Genetically Modified foods and recombinant technology in different perspective.
Evaluation of terrestrial microcosms for detection, fate, and survival analysis of genetically engineered microorganisms and their recombinant genetic material