Genetically modified foods (GM foods) are foods produced from organisms that have had changes introduced into their DNA using various methods of genetic engineering. Genetically modified organisms (GMOs) can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits when compared to previous methods, such as selective breeding and mutation breeding.
GM foods are often referred to as bioengineered foods or BE foods. The technology allows selected individual genes to be transferred from one organism into another, also between nonrelated species. This can be done with plants, animals, or bacteria and other very small organisms. Some of the foods that are available in the market include cotton, soybean, canola, potatoes, eggplant, strawberries, corn, tomatoes, lettuce, cantaloupe, and more.
Despite concerns about safety, the FDA, World Health Organization, and other leading health organizations say that GM foods are safe to eat. However, the migration of genes from GM plants into conventional crops or related species in the wild, as well as the mixing of crops derived from conventional seeds with GM crops, may have an indirect effect on food safety and food security.
