Genetically modified food
Introduction
Genetically modified food are foods that have their DNA altered or modified through genetic engineering. Genetic engineering has given humans the ability to manipulate plants by introducing new genes, it has offered a time saving method to produce high quality and quantity crops with minimum time. Continuous use of genetic engineering poses the risk of completely changing the genetic makeup of an organism which could lead to an extinction of some organisms. Genetic engineering replaced the traditional selective breeding of plants and animals. Genetic engineering and selective breeding have the same goal which is to create plants and animals with certain desired characteristics. The issue of producing genetically modified food has been supported by many but still there are those who refuse to accept it for various reasons. It is a new technology and it is proving vital in the advancement of food production worldwide.
The use of genetically modified food has provided a solution to the hunger arising worldwide. It has also produced a solution on how to increases man’s health. Some critics have considered genetically modified food harmful, these critics warn that people are not aware of the long term potential danger it poses to them and the eco-system. Since, little is known about genetic modification of organisms. They see genetic modification of plants genes as harmful to the environment since it combines plant and animal genes from species with a wide difference, something that has never happened in nature. Although these critics acknowledge the fact that the benefits ripped from genetic modification of crops outweigh the potential risk they pose (Miller 291). Critics call for long term testing of these crops so that the risk they pose can be understood.
Genetically modified foods are ranging from cereals such as maize which is grown worldwide, oil seeds such as soya beans and canola which are a major source of oil for both humans and animals and fruits and vegetables such as papaya and plums, but only the Hawaiian papaya is approved and available for customers. It has been genetically modified to be resistant to the ringspot virus. Those cultivating these crops in various countries have been approved by the regulatory authorities responsible for regulating genetically modified foods in those countries (Blair 201). Genetically modified animals have been developed, but none has been approved for human consumption. The Aqua Bounty salmon of the Atlantic is likely to be the first genetically modified animal to be approved for consumption worldwide (Blair 202). The approval of these salmons as safe for human consumption will be another accomplishment in the history of genetic engineering of crops and animals.
The safety of genetically modified foods has been ensured. Before these foods are grown for consumption and introduced to the market, they are approved by regulatory authorities. Most of these foods are not consumed by humans but by animals, only a small portion is consumed by humans. Scientists also make sure that the foods consumed by these animals do not harm humans when they consume meat from these animals. Also oil that is extracted from canola have been purified and do not contain any transgenic DNA (Blair 208). These measures are taken to ensure that any food that has its genetic makeup altered and is consumed by humans is safe.
Conclusion
Genetically modification of foods has produced a solution on how to produce high quality and quantity crops worldwide. Despite the few critics who are against it many countries have embraced it since it will help in maximizing the crops output of the countries, thus many countries will be able to feed its large population, genetic engineering has also found a way to help increase man’s health. It has also helped in the production of pest and drought resistant crops. Genetic engineering is for the full benefit and advancement of the society since no potential risk has been identified.
Work cited
Blair, Robert, and J M. Regenstein. Genetic Modification and Food Quality: A Down to Earth Analysis. , 2015. Internet resource.
Miller, George T, and Scott Spoolman. Living in the Environment: Principles, Connections, and Solutions. , 2009. Print.
